The main objective of this research is to investigate the current status, technology, safety and quality attributes of the historically developed gundpak. The traditional production technology of 'gundpak' was explored in this study by deliberately selecting beneficiaries from the Kathmandu valley who were directly involved in its production, sales and consumption. The key ingredients used for the development of gundpak are khoa, sugar, ghee and gund, and various dried fruits, nuts, watermelon seeds, medicinal plants/herbs are the minor ingredients. Mostly, two varieties of gundpak, i.e. natural and medicinal, are found on the market. According to the manufacturers and vendors, the shelf life of gundpak in ambient conditions is two weeks in summer and two weeks in winter. Gundpak is a popular traditional Nepalese milk product based on khoa and commonly used as a delicious sweet food. Twelve market samples of gundpak from various areas of the Kathmandu valley were collected. The physico-chemical, sensory and microbiological tests of the specimens were studied. In their chemical compositions, microbiological and physico-chemical parameters, the commercial samples were not found to be reliable. This study offers training for recipients on the materials, manufacturing processes, health and safety aspects of the items. It is recommended that the authorities concerned should emphasize the establishment of a mandatory quality standard, the training of manufacturers, the encouragement of entrepreneurs to invest and manufacture gundpak. It would certainly help to reduce poverty.
Author (s) DetailsAssociate Professor Pushpa Prasad Acharya
Central Department of Food Technology, Tribhuvan University, Dharan, Nepal. (Retd.)
Ganga Prasad Kharel
Central Department of Biotechnology, Tribhuvan University, Kirtipur, Nepal.
Ramakrishnna Chetana
Lipid science and Traditional Foods Department, CFTRI, Mysore-570020, India.
View Book :- https://stm.bookpi.org/CRAFS-V4/issue/view/30
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