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Development of Instant Pumpkin Kofta

Teotia, M. S. and Saxena, A. K. and Berry, S. K. and Ahuja, D. K. (2004) Development of Instant Pumpkin Kofta. Journal of Food Science and Technology, 41 (6). pp. 703-706. ISSN 0022-1155

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Abstract

<p align="justify">Pumpkin is commonly used for making Kofta. The recipe and optimum conditions for processing have been standardised. It was found necessary to partially (25:1:5%) remove the water from shredded pumpkin by hand pressing. Addition of 20-25% Bengal gram flour (Besan) was found optimum for balanced taste and texture and other sensory attributes. The kofta was deep fat fried at 130-l40ºC and dehydrated in through flow dryer. After dehydration to 6-7% moisture level kofta was kept for 1-2 days for moisture equilibration and dripping of excess oil. The kofta packed in polypropylene bags (200 gauge) was kept well upto 6 months at room temperature (15-35"C). The quality of kofta was assessed by chemical analysis and by evaluation of the sensory quality of the Indian style curry prepared from it during storage.</p>

Item Type: Article
Uncontrolled Keywords: Pumpkin, Instant pumpkin Kofta, Grating. Gravy, Indian style curry
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Technology Transfer and Business Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2005
Last Modified: 27 Apr 2012 06:21
URI: http://ir.cftri.com/id/eprint/123

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