Characterization of Traditional Sweet “Kajjaya” by Sensory and Instrumental Techniques.

Abhisek, Mahapatra (2011) Characterization of Traditional Sweet “Kajjaya” by Sensory and Instrumental Techniques. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The major objective of the study was to reduce the drudgery, laborious and time consuming process of Kajjaya preparation and to get a highly acceptable product through optimization. Optimization of ingredients used for Kajjaya preparation namely, rice flour, Jaggery syrup and oat bran was carried out using response surface methodology. Oat bran was added in the study to reduce the fat uptake and to increase the dietry fiber. Experiments carried out using 21 experimental design included sensory analysis, texture analysis, colour mesearment, fat (%) and moisture (%)estimation. The results showed that response surface curve developed for overall quality of Kajjaya with a sensory score of 9.9 when combinations of rice, Jaggery and oat bran were 63.2g, 58.6g and 19.2g respectively.
Uncontrolled Keywords:	Kajjaya, Sensory Profile, Indian Traditional Food
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2012 04:46
Last Modified:	21 Dec 2016 12:47
URI:	http://ir.cftri.res.in/id/eprint/10557

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