Abstract
<p><em>Gundpak, </em>is a popular <em>khoa </em>based traditional milk product of Nepal and commonly used as a sweet. Twelve market samples of <em>Gundpak</em> were collected from the different areas of Kathmandu valley. The physico-chemical, sensory and microbiological analyses of the samples were investigated. The commercial samples were not consistent in their chemical compositions. The moisture, fat, protein, carbohydrates and ash were varied from 10.1 to 21.2, 10.6 to 16.5, 16.8 to 30.3, 29.0 to 54.8, 2.4 to 3.7 percentages, respectively. The microbiological analysis showed that <em>Total Plate Count, Yeast </em>and <em>Mold, and Coliform</em> were varied from 0 to 5 × 10<sup>4</sup>, 0 to 8.0 × 10<sup>3</sup>, 0-1.1 × 10<sup>2</sup>, whereas there was no growth of <em>Staphylococci</em>. The hardness, cohesiveness, gumminess, springiness, chewiness and adhesiveness values were varied from 31.7 to 245.3 N, 90.03 to 296.3, 7.84 to 22.06 N, 2.36 to 7.62, 1.45 to 16.2 N.mm, and 0.3 to 6.8 mNm, respectively, among the samples. In the commercial samples, colour parameter, L<strong><sup>*</sup></strong>values was varied from 17.12 to 42.08, indicating wide variations in appearance from light to dark brown. The overall sensory quality did not show significant variations. The minerals, calcium, magnesium, sodium, potassium, iron, zinc and copper were in the ranges from 390.7-527.15, 25.56-40.43, 188.86-215.93, 282.0-378, 0.41-0.52, 1.31-2.58 and 0.11-0.16 mg/100 g sample, respectively. These results indicated that Nepalese <em>Gundpak</em> significantly vary in physico-chemical characteristics and hence require optimization of product ingredients and processing technology to get uniform high quality.</p>
Highlights
Milk based traditional sweet products contribute the dominant share in the food market of Nepal, popular among are: gundpak, khoa, sikarni, tar, pustakari, kalakand (Aneja et al, 2002)
The microbiological analysis showed that Total Plate Count, Yeast and Mold, and Coliforms were varied from 0 to 5 × 104, 0 to 8.0 × 103, 0-1.1 × 102, whereas there was no growth of Staphylococci
The objective of the present study is to find out the proximate compositions, texture profile, colour, nutritional and microbiological quality of the commercial gundpak, which might form the foundation for its optimization for uniform quality products
Summary
Milk based traditional sweet products contribute the dominant share in the food market of Nepal, popular among are: gundpak, khoa, sikarni, tar, pustakari, kalakand (Aneja et al, 2002). In India there are similar traditional sweet milk products such as khoa, lalmohan, peda, burfi, kalakand, basundi, rabri, kalam, kunda (Nawajeevan, 2005). Among these khoa (Thakur et al, 1991) rasogolla, lalmohan, peda, burfi, kalakand are native products of Nepal as well. These are produced by some organized dairies and Halwai (sweet maker) shops. The total production of gundpak in Kathmandu valley in the fiscal year 2010 was approx. 579.1 MT, worth of NRs. 192.5 million (Acharya, 2011)
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