India is the world's largest milk producer with an annual milk production of 198.4 MT million metric tonnes in year 2019-2020. The annual growth rate of India 6.41 per cent during 2019-2020 with per capita availability is 407gm/day, (NDDB statistics, 2019-20). Buffalo milk is considered more superior than cow milk due to its higher fat, SNF and protein content and hence this milk used for preparation of khoa and khoa based sweets. Khoa prepared from buffalo milk gives soft, loose body and smooth texture to final product. Khoa contains higher milk solids, approximately four fold concentration, therefore the food and nutritive value of khoa is very high. Among the Indigenous dairy products, khoa and khoa based milk products are highly popular in India, because of their delicious taste and high nutritional value. Khoa based milk sweets provide a good means of conserving and preserving surplus milk solids. Khoa is the main base for the production of sweet meat products. Sweets prepared from khoa are basically gulabjamun, kalakand, burfi, peda, kajukatli etc. (Londhe and Pal 2007).

Kajukatli is one of the nut based sweet manufactured and sold in large quantities in India. It is traditionally consumed during the diwali festival, but it is also an ideal gift for friends and family on special occasions. Dried fruits can be added to the dessert in order to enhance its flavours. In Indian culture, it is believed that by consuming kajukatli, one brings good luck and prosperity to his home. Among various types of Indian sweets, kajukatli is one of the popular sweets in India and other developed as well as developing countries. Kajukatli is one of the most popular Indian sweet because of its delicate texture, good flavor and excellent mouthfeel.

Jaggery contains proteins, minerals and vitamins. It is also a potent source of iron and has higher iron and copper contents than refined sugar. It is also a superior product in the category of natural sweeteners in terms of the vitamin content. It is an energy food that is said to purify blood, regulate liver function and keep the body healthy. (FSSAI, 2018). Further, its use in many herbal and traditional medicines. In ayurvedic way of medicine, it is used as medicine, blood purifier and base material for syrups. Jaggery contains trace amounts of fats, iron, calcium and phosphates which are absent in white sugar. It also possesses medicinal properties (Abhai & Singh 2020).

Cashew nut is one of the most delicious and nutritious nuts all over the world.  Cashew nut is highly nutritious and concentrated form of food providing a substantial amount of energy (Manay et al., 1987). Cashew nut contains rich in protein, healthy fats and antioxidants such as polyphenols. Cashew nuts are good source of magnesium, which plays an important role in enzymatic reactions within the body. Nuts as a part in maintenance of collagen and elastin, major structural components of our bodies (Vyavahare et al., 2020).

The whole, fresh, clean buffalo milk require for research work was collected from the buffalo unit maintained at Department of Animal Husbandry and Dairy Science College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani.

The fresh buffalo milk was standardized at 6 per cent fat level for preparation of kajukatli. For the preparation of kajukatli dried cashew nuts and jaggery were purchased from local market of parbhani.

Texture profile analyzer: The textural properties i.e. hardness, cohesiveness, adhesiveness, springiness, chewiness, gumminess, etc. was determined with the help of TA.XT plus Texture Profile Analyzer available at Niche Area Laboratory, College of Food Technology, VNMKV, Parbhani.

Preparation of kajukatli: The procedure for manufacture of kajukatli was used from Sharma et al. (2017) with slight modifications:

Receiving of milk

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Filtration/Clarification (35-400C)

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Standardization (6% fat)

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Heating milk in open pan with continuous stirring and scrapping while boiling till pasty consistency

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          Khoa (pat) formation stage

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     Addition of jaggery as per level

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 Addition of cashew nut powder as per level

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  Continuous stirring on low flame upto solid mass stage

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     Spreading into stainless steel tray for cooling

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          Rolling and sheeting to 5mm thickness

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   Cutting with knife

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            Packaging

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  Storage

Flow-chart for preparation of kajukatli by addition of jaggery and cashew nut powder 

Treatment Details. For the preparation of kajukatli from buffalo milk with two factors i.e. cashew nut and jaggery are going to be used. The following maximum and minimum value of jaggery and cashew nuts was filled in the RSM software for study.

Optimization of levels of Cashew nut  and Jaggery on khoa basis using RSM

The levels of these factors were two and experimental design was setup with experimental points having 5 replicates at the center. The center points of the experimental design were defined as 50% cashew nut and 30% jaggery.

Comparison of textural profile of optimized and market kajukatli. The quality of product is monitored not only by the sensory properties but also by their rheological/textural profile. The instrumental method of texture assessment aims at quantifying objectively the textural characteristics to the maximum extent possible. 

The textural characteristics of kajukatli are greatly influenced by its composition and manufacturing practices/parameters followed type of kajukatli etc. The textural profile of kajukatli was measured in terms of hardness, cohesiveness, springiness adhesiveness, gumminess and chewiness they were delineated in this section. Description of values obtained by textural analysis and the effect of varying level of cashew nut and jaggery on rheological properties of optimized and market kajukatli samples were tabulated in Table 1.

Table 1: Significance of differences in mean values of textural profile between optimized and market kajukatli.

Values in a row with different superscripts are significantly different at p<0.05

1. Hardness (N). From the above Table 1 it was observed that the mean of hardness value of optimized and market samples was 78.80, 182.27, 139.86, 179.32 and 142.83 N in O1, M1, M2, M3 and M4 respectively. The hardness value of optimized sample O1 of kajukatli was significantly lower (P<0.05) than other markets samples; There was significant difference in kajukatli between optimize and market samples. It was also observed that the lowest a value was observed in optimized samples O1 and the highest in M1.

 The optimized kajukatli samples had significantly lower hardness due to addition of jaggery. The increase in hardness of market kajukatli as compare to optimized kajukatli because of addition of sugar. Patel et al. (1990) also reported that the moisture content of peda had direct relationship to hardness. 

The decrease in hardness of optimized kajukatli as compare to market kajukatli because of addition of jaggery and khoa. The moisture content in the product increases, the hardness was decreased.

The above results for hardness score are comparable with the finding of following research workers.

Satav (2014) studied on textural properties of walnut burfi. It reported that the hardness of walnut burfi increases as per increasing level of walnut in burfi ranged from 0.462 to 1.193 kg.

Parmar & Sharma (2016) studied on market kaju katli samples collected from different cities. It was reported that the hardness of kajukatli ranging from 107.64 to 374.10 N. These are variation in hardness due to addition of sugar. Sugar contain amount of moisture as compared to jaggery.

2. Cohesiveness. Cohesiveness refers to the extent to which a material can be deformed before it ruptures. 

From the above Table 1, it was observed that the mean of cohesiveness value of optimized and market samples was 0.239, 0.170, 0.184, 0.204 and 0.152 in O1, M1, M2, M3 and M4 respectively. The cohesiveness value of optimized sample O1 of kajukatli was significantly superior (P<0.05) over other markets samples; There was significant difference in kajukatli between optimize and market samples. It was also observed that the lowest value was observed in market samples M4 and the highest in O1.

The present study indicates that there was increase in cohesiveness due to the effect of jaggery and cashew nut on moisture content in optimized sample as compare to market sample. The maximum cohesiveness was found in optimized kajukatli than market kajukatli because of addition of cashew nut, khoa and jaggery.

The above results for cohesiveness score are comparable with the finding of following research workers.

Parmar & Sharma (2016) observed the stickiness of different market kajukatli sample ranged between 0.109 to 0.329 Nmm. The variation in stickiness occurs due to variation in addition of sugar. 

Jadhav (2021) Observed that the increases in cohesiveness due to increases in moisture content. It stated that the cohesiveness of almond katli decreases from T1 (1.336) to T3 (1.056). The obtained results represent that decrease in moisture percent in almond katli because of addition of jaggery decreases cohesiveness.

3. Adhesiveness. Adhesiveness which is force necessary to remove the material that adhere to the mouth during eating. 

Adhesiveness = Negative area in the graph

From the above Table 1, it was observed that the mean of adhesiveness value of optimized and market samples were -0.739, -0.631, -0.503, -1.122 and -0.182 kg.sec in O1, M1, M2, M3 and M4 respectively. There was significant difference in kajukatli between optimized and market samples. It was also observed that the lowest value was observed in market samples M4 and the highest in M3.

The above results for adhesiveness score are comparable with the finding of following research workers.

Rasane et al. (2012) stated that the variation in adhesiveness of market samples of burfi may be due to variation in sugar content. Adhesiveness may be vary from different samples collected from different places.

Jadhav (2021) started that the average value of adhesiveness of almond katli prepared by using jaggery. It was reported that the mean value of adhesiveness 0.004 to 0.001. These value decreasing in order because of increasing level of jaggery. It occurs less adhesiveness in almond katli as compared to control sample.

4. Springiness. Springiness is the rate and extend to which deform material goes back to its deformed condition after the force is removed. 

From the above Table 1 it was observed that the mean of springiness value of optimized and market samples were 0.341, 0.428, 0.249, 0.415 and 0.215 mm in O1, M1, M2, M3 and M4 respectively. The springiness value of market sample M1 of kajukatli was significantly superior (P<0.05) over optimize and other market samples. There was significant difference in kajukatli between optimize and market samples. It was also observed that the lowest value was observed in M4 sample and the highest in M1.

The above results for springiness score are comparable with the finding of following research workers.

Tanuja et al. (2017) studied springiness ranges from 0.39 to 0.84 on in apple pomance incorporated burfi.

Jadhav (2021) reported the springiness of almond katli ranging from 1.114 to 1.047. The level of jaggery increases the springiness of almond katli decreases because jaggery contains moisture.

Patil (2021) observed that the springiness varied from 1.50 to 1.43 for powder burfi. It was influenced by maintaining khoa constant.

5. Gumminess. Gumminess is the energy required to masticate a solid food product to make it ready for swallowing. The optimized kajukatli prepared from addition of cashew nut and jaggery had significantly higher gumminess as compare to market kajukatli.

From the above Table 1, it was observed that the mean of gumminess value of optimized and market samples were 1.922, 3.164, 2.622, 3.720 and 2.216 N.mm in O1, M1, M2, M3 and M4, respectively. The gumminess value of optimized sample O1 of kajukatli was significantly inferior (P<0.05) over other markets samples; There was significant difference in kajukatli between optimize and market samples. It was also observed that the lowest value was observed in O1 optimized sample and the highest in M3. The gumminess of optimized sample was lowest because hardness and cohesiveness of optimized sample was lower. Gumminess is the multiplication of hardness and cohesiveness.

The above results for gumminess score are comparable with the finding of following research workers.

Jadhav (2021) started that the gumminess of almond katli ranged from 1.92 to 2.80. It was observed that the level of jaggary increases the hardness and cohesiveness decreases and thus impact on gumminess also decreases.

Patil (2021) noticed that the level of black gram powder increases, there was increases in gumminess of burfi. It was Ranged from 1.35 to 2.43.

6. Chewiness. Energy required for masticating a solid food product to make it ready for swallowing. The optimized kajukatli prepared from cashew nut and jaggery had significantly higher chewiness as compare to market kajukatli.

 It was observed that the mean of chewiness value of optimized and market samples were 0.654, 1.353, 0.652, 1.542 and 0.475 N.mm in O1, M1, M2, M3 and M4 respectively. The chewiness value of market sample M3 of kajukatli was significantly superior (P<0.05) over optimize and other market samples; It was also observed that the lowest value was observed in M4 sample and the highest in M3.

Chewiness (g) = Gumminess x Springiness (H X A2/A1) X D1

The above results for chewiness score are comparable with the finding of following research workers.

Satav (2014) studied on textural properties of walnut burfi. It revealed that chewiness goes on increasing from 0.805 to 1.855 when addition of walnut powder in burfi.

Patil (2021) started that chewiness also increased with added black gram powder. It was increased from 2.037 to 3.48.

1. The results of present investigation, it could be concluded that the kajukatli prepared using 54.93% cashew nut and 28.28% jaggery.

2. The optimized kajukatli prepared by addition of cashew nut and jaggery was significantly better as compared to market sample.