Effect of Cashew Nut and Jaggery on Textural properties of kajukatli

Author: Shinde A.Y., Narwade. S.G., Londhe G.K. and Zine P.L.

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Abstract

In the present study RSM software was used for optimization of the levels of different variables. Three levels of each of the two variables where attempted viz., Cashew nut 40%, 50% and 60% and jaggery 20%, 30% and 40% on the basis of preliminary trials. The software suggested 13 formulations of above two variables. This software suggests only one formulation based on analysis of sensory data of 13 formulations. Only one formulation comparing 54.93% cashew nut and 28.28% jaggery was suggested by the design expert software for further studies. The optimized formulation was used in comparison with the market kajukatli samples for sensory, physico-chemical, textural profile study and storage study. In that study, optimized sample was compared with market sample. The level of cashew nut and jaggery did affect the textural properties of kajukatli significantly. The mean value of hardness of optimized and market samples were 78.80, 182.27, 139.86, 179.32 and 142.83 N in O1, M1, M2, M3 and M4 respectively, cohesiveness value were 0.239, 0.170, 0.184, 0.204 and 0.152 in O1, M1, M2, M3 and M4 respectively, adhesiveness value were -0.739, -0.631, -0.503, -1.122 and -0.182 kg.sec in O1, M1, M2, M3 and M4 respectively, springiness value were 0.341, 0.428, 0.249, 0.415 and 0.215 mm in O1, M1, M2, M3 and M4 respectively, gumminess value were 1.922, 3.164, 2.622, 3.720 and 2.216 N.mm in O1, M1, M2, M3 and M4, respectively chewiness value were 0.654, 1.353, 0.652, 1.542 and 0.475 N.mm in O1, M1, M2, M3 and M4 respectively.

Keywords

Kajukatli, cashew nut, jaggery, textural study, Optimized and market sample

Conclusion

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. 3. Textural analysis of product revealed that addition of cashew nut and jaggery in kajukatli progressive decreased hardness, gumminess, adhesiveness and increased cohesiveness over the market kajukatli sample.

References

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How to cite this article

Shinde A.Y., Narwade. S.G., Londhe G.K. and Zine P.L. (2024). Effect of Cashew Nut and Jaggery on Textural properties of kajukatli. Biological Forum – An International Journal, 16(1): 102-106.