Development of Instant Pumpkin Kofta

<p align="justify">Pumpkin is commonly used for making Kofta. The recipe and optimum conditions for processing have been standardised. It was found necessary to partially (25:1:5%) remove the water from shredded pumpkin by hand pressing. Addition of 20-25% Bengal gram flour (Besan) was found optimum for balanced taste and texture and other sensory attributes. The kofta was deep fat fried at 130-l40ºC and dehydrated in through flow dryer. After dehydration to 6-7% moisture level kofta was kept for 1-2 days for moisture equilibration and dripping of excess oil. The kofta packed in polypropylene bags (200 gauge) was kept well upto 6 months at room temperature (15-35"C). The quality of kofta was assessed by chemical analysis and by evaluation of the sensory quality of the Indian style curry prepared from it during storage.</p>