Abstract
India has rich varieties of different confections, amongst them kaju katli is highly popular and has great commercial values. Many small and medium scale manufacturers produce kaju katli because of high consumer demand. Because of expensive ingredients, it is more prone to adulteration. This work has attempted to detect starch, sugar, lactose and skim milk powder (SMP) in kaju katli which are most easily available and cheap ingredients for adulterations or dilutions. Cashewnut (65%), and sugar (35%) were the optimum ingredients for kaju katli preparation as studied from sensory analysis. Further, the amount of adulterant and/or diluent in the prepared kaju katli was determined by varying the ingredients and along with adulterant and/or diluent viz. starch (5-35%), sugar (25-50%), lactose (5-30%) and SMP (5-30%), respectively. The quantification of amount of adulterant and/or diluent added and their actual value determined were determined by the correlation and regression studies. The values quantified had very strong relations with quantity added (R2>0.99). This method will be very useful in quantifying the adulterants and/or diluents in kaju katli.
Highlights
Address(es): Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019, India
There are few Indian sweets mostly made with khoa which is concentrated milk such as Dharwad peda, Kesar peda, and Brown peda (Jha et al 2014), There is very little modernization and very few companies have grown in this sector of manufacturing traditional sweets
As the proportion of sugar increased beyond 35% the scores for sweetness and overall acceptability decreased (Table 1) as the samples were found to be too sweet while as the proportion of cashewnut increased above 65% the scores for sweetness and overall acceptability again decreased (Table 1) as the samples were found to be less sweet (Parmar and Sharma, 2016 )
Summary
This work has attempted to detect starch, sugar, lactose and skim milk powder (SMP) in kaju katli which are most available and cheap ingredients for adulterations or dilutions. The values quantified had very strong relations with quantity added (R2>0.99) This method will be very useful in quantifying the adulterants and/or diluents in kaju katli. Among the various popular Indian sweets, kaju katli is made by thickening fine cashew nut powder, with sugar by heating (Parmar and Sharma, 2016). The objective of this work was to establish the methodology for identification of presence of commonly used diluents in kaju katli formulation by preparing kaju katli samples with deliberate addition of the potential diluents in fixed proportions and subjecting the samples to different analytical methods for estimation of added sugars and starch. Further the robustness and accuracy of analytical methods employed for detection of added diluents was established
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
