ABSTRACT
Kajukatli preparation methods, raw material and equipment were observed at
popular sweet makers’ preparation sites (seven) in Anand, Ahmedabad, Surat and
Vadodara districts of Gujarat. Samples were collected for evaluation of
physicochemical, microbial and sensory attributes for standardization of
recipe. Kajukatli prepared from paste and sugar was observed best based on the
sensory evaluation of the market samples as well as products prepared in the
laboratory. Kaju paste 65 and sugar 35 per cent of final product were found as
the standardized process ingredients. The moisture content, fat, protein,
sugar, ash, free fatty acids (FFA, as per cent oleic acid), water activity,
hardness and stickiness were found 9.42, 26.43, 24.8, 30.26, 0.98, 1.22 and
0.793 per cent and 170.2 N and 2.23 Nmm respectively.
INTRODUCTION
Traditional Indian products (TIP) and sweets have large consumer base around
the world. The products such as Kajukatli, Burfi, Kalakand, Peda, Thabdi,
Halwasan etc are not known only for their unique sensory attributes but also
for age old preparation methods that have been associated with them. The
process for preparation and quality of Kajukatli varies from place to place and
sweet makers (Halwais) in organized sector and is very much based on size of
order. Hence it is not possible to get uniform quality of product. Thus
standardization of traditional process in terms of manufacturing techniques,
sensory profiles, compositional and physicochemical attributes is necessary for
attaining a product of uniform standard and assured quality. The standardized
recipe and preparation method will also be useful for the further mechanization
of the process. A number of traditional production processes have already been
standardized for the products such as Burfi, Peda, Kalakand, Halwasan, Thabdi,
etc (Aneja et al 2002, Bandopadhyay etal 2006, Hemavathy et al 1974, Rao et al
1993, Shete et al 2011). The study was undertaken to standardize the recipe and
method for large scale/mechanised preparation of Kajukatli.
MATERIAL and
METHODS In order to study the practices, equipment and methods followed for
preparation of Kajukatli seven popular sweet makers/producer sites/shops in the
markets of Anand, Ahmedabad, Surat and Vadodara (Baroda) (coded as MS 1- MS 7)
were selected. The data were collected by personal interview and observations
wherever permitted so as to get valid and complete responses. Keeping the
objective of the study in view an interview schedule was developed and was
personally administered after finalization with sweet makers (Kamle et al
2015). During collection of data majority of the selected respondents were
contacted at their shops during their leisure time. The interview was conducted
and responses were marked in the schedule. The information collected in
qualitative form was converted into quantitative form and analysed
statistically. Standard methods (Ranganna 1986, Parmar 2012) of analysis were
used. All raw materials (Kaju, sugar etc) were purchased in bulk from local
market and available drinkable water used for all preparations. Information
from dairy cooperatives and sweet-makers on raw material and equipment used for
preparation of Kajukatli was collected through personal observation and
discussion. Samples from the preparation sites wherever permitted or popular
shops were collected for evaluation and laboratory analysis for
physicochemical, microbiological and sensory attributes. Information so
collected was used for formulation in laboratory and standardization of recipe.
Quality characteristics of the samples were also evaluated and compared with
market samples.
RESULTS and DISCUSSION It was observed that Kajukatliwas being
prepared mainly by two methods: first by preparing Kaju powder from Kajufada
(Fig 1a) using two/four halves of full length and broken Kaju (Table 1).
Previously prepared sugar syrup (70-80ºBrix at 80- 85ºC) was mixed in Kaju
powder and the mixture was cooked at temperature more than 85ºC for about 30-35
min. In second method (Fig 1b) Kajukatli was prepared from Kaju paste. Full
length/two piece/four piece Kajufada and broken Kaju were soaked in double
quantity of water at room temperature for about 1 h before preparation. Skim
milk powder was used at one site. The paste was then cooked and simultaneously
mixed with sugar at about 85-90ºC temperature Market survey Ratio Form of raw
material number Kaju:sugar Kajufada Sugar 1 50:48 Paste Refined 2 50:50 Powder
Syrup 3 60:40 Paste Refined 4 70:30 Powder Syrup 5 - Paste Refined 6 60:40
Paste Refined 7 60:40 Paste Refined for about 40-45 min depending upon batch
size. Equipment used for the preparations are given in Table 2. Commercial
available 0.5 hp grinder was used for dry and wet grinding (also known as
cutting). Commonly available mild/ stainless steel K arahi/kettle (maximum handling
capacity 10-50 kg) and suitable turning spatula were used for cooking
with/without steam. M ixture of Kaju and sugar mass was cooked until it left
the cooking surface. It was cooled and tempered using a M usti machine having
wooden/steel scrapers, lump breaking and mixing system. Cooked mass was quickly
rolled using wooden rollers (5-7 cm diameter having length about 30-40 cm) at
about 45o C on flat surface of boards/trays (70-150 cm x 50-60 cm length and
width respectively) without/ with guarding walls (1-3 cm thickness), sheeted to
desired thickness (4-10 mm) and thin silver sheets (optional) applied before
cutting in characteristic diamond shape using knife and large scales with/
without frame. Batch for 5-10 kg preparation (soaking/syrup preparation,
grinding, cooking and tempering) required minimum 80 min. Rolling, sheeting and
cutting took about 45 min for 4.5-7.5 kg batches. Packaging time depended on
pack size. These all-manual operations were reported to be tedious, tiring and
had lower capacity besides great chances of nonuniform quality product.
Difficulties
and problems observed during manual preparation of Kajukatli All operations
such as washing, grinding, mixing, cooking, cooling, spreading, rolling,
sheeting, covering silver foils and cutting were conducted manually using
separate containers, tools and equipment. There were about six to seven manual
transfers of the raw material and mix during the preparation. Therefore maximum
batch size that could be handled at a time was about twenty kg only. For the
purpose area measuring about 30 x 30 ft2 was in use.The problems observed and
difficulties reported were: 1. Chances of contamination due to manual handling
during washing, grinding, mixing, cooking, cooling, rolling, sheeting and
cutting 2. Particle size of Kaju powder and paste was reported to be a very
important for desired quality of the product. At preparation site product was
judged by feeling the mass between a finger and thumb. Particle size primarily
depends on moisture and fat content of raw material and grinding equipment. 3.
There was a problem in preparing sugar syrup of desired consistency. It varied
batch to batch. It was reported that as concentration of sugar in the syrup
increased, hardness of the final product also increased and product became
unacceptable. At the same time if the syrup was under consistent, desired shape
and texture of the product was difficult. In practice consistencywas judged
manually during preparation of the syrup by taking few drops (hot) between
finger and thumb. Use of refractometer was not observed during the survey. 4.
Different kinds of equipment viz iron Karahi, stainless steel kettle,
steamjacketed Khoa kettle were in use for cooking of mixture of Kaju paste and
refined sugar or Kaju powder with sugar syrup. Product qualities were observed
to be significantly different. Even though the quality of product varied in
same equipment for different quantity cooking time was also not same for same
quantity and equipment at different sites. 5. Cooling and lump breaking of the
cooked mixture was a very important step. Musti machine was used for the
purpose. It was observed that if the mix was cooled below 40oC, rolling,
sheeting and cutting were difficult; and if the temperature of mix was more
than 45o C, spreading and rolling were difficult due to its stickiness. It was
also reported that texture of the final product depended on the cooling
temperature and rate. 6. Uniform rolling, sheeting and cutting were challenging
jobs for workers on different sizes of boards and rollers. 7. Product size and
quality varied batch to batch, person to person, equipment to equipment and
place to place. Analysis of Kajukatli samples collected from different markets
and prepared in laboratory Seven samples each weighing about 500 g were
purchased from shops for laboratory and sensory studies. Two samples from Surat
(MS 1 and MS 2), three from Anand (MS 3, MS 4 and MS 5), one from Ahmedabad (MS
6) and Vadodara (MS 7) each were analysed. Moisture content (6.4-8.4%), fat
(21-27%), protein (19-22%), carbohydrates (25-35%), ash (0.85- 1.15%), free
fatty acid (1.25-1.55%) and water activity (0.4-0.6) were found. Standard plat,
yeast and mould counts were in the range of 4.45-4.75 and 2.95- 3.19 log cfu/g
respectively. Coliform was absent in all samples. Sensory analysis (on 9 point
hedonic scale) of the market samples and prepared in the laboratory showed that
Kajukatli prepared from Kaju paste was softer and had higher overall
acceptability (Table 3). Standardized recipe and preparation involved Kaju
paste (62-65% of average particle size ~0.2270 mm) mixing with sugar (35-38%)
cooking at 80- 90°C for about 30-35 minutes. The cooked mixture was then
kneaded in other vessel for about 10-15 minutes and then transferred to flat
board for sheeting at a temperature of ~45°C and cut into diamond pieces of
desired size (3 x 3 x 0.5 cm). The moisture, fat, protein, sugar, ash, FFA (as
per cent oleic acid), water activity, hardness and stickiness of the Kajukatli (Kaju
paste 65 and sugar 35% of final product) were found to be 9.42, 26.43, 24.8,
30.26, 0.98, 1.22 and 0.793 per cent and 170.2 N and 2.23 Nmm respectively.
CONCLUSION The preparation of Kajukatli is a small scale venture and large
variations were found in preparation steps and ingredients viz Kaju, sugar and
their forms used during making. The preparation process was not standardized
and was based on size of order and skill. The study showed that Kajukatli
prepared from Kaju paste and sugar was preferred over prepared from Kaju powder
and syrup.