Abstract
This study aims to explore a traditional technology of Gundpak production, marketing and consumption in Nepal. The major ingredients used for Gundpak production are Khoa, sugar, ghee and gum, while minor ingredients are dried fruits, nuts, watermelon seeds, battisa powder, Jesthalangwadi etc. The annual production of Gundpak in Kathmandu valley has been estimated approximately 579.1MT and sales about 550.4MT with a worth of NRs. 192.5 million. Mainly, there are two varieties of Gundpak named as normal and medicinal. Majority of Gundpak producers sale their product in an open tray called Kisti. However, some manufacturers started to pack the product into plastic containers with varying sizes. The shelf-life may vary i.e. one week in summer and two weeks in winter at ambient condition. The market products were found inconsistent in chemical compositions and other quality characteristics. Therefore, there is an urgent need of process optimization as well as quality standardization of Gundpak production in commercial scale. J. Food Sci. Technol. Nepal, Vol. 6 (43-52), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8259
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
