ICAR Research Data Repository for Knowledge Management

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.