PREPARATION OF KASAR AND ITS QUALITY EVALUATION

Abstract

The objective of this dissertation was to study different techniques of kasar preparation through survey of the Brahmin and Chhetri community in Province no. 1, Bagmati, Gandaki and Sudur pashcim provinces and determine the best method for preparation of kasar. For the preparation of kasar, rice of kanchhi mansuli variety, sesame and jaggery was brought from the local market of Dharan. Two methods were screened from the various methods obtained from the survey. First method (Method A, Sample A) entails cleaning, soaking, draining, milling, winnowing, roasting in ghee, mixing with boiled and filtered jaggery and moulding, whereas second method (Method B, Sample B) entails taking rice, cleaning, roasting in ghee, grinding, mixing with jaggery syrup and moulding. The various physical parameters like L/B ratio, bulk density and thousand kernel weight of rice was determined. Proximate analysis of rice and sesame seeds were performed and totals solids, TSS, total sugar, reducing sugar and ash content of jaggery was determined. Best kasar was determined by one-way ANOVA (blocking panelist) of sensory score obtained from semi-trained panelist and the proximate analysis of the best sample was performed. Storage stability of kasar packed in PP plastic was studied for 60 days via analysis of PV and AV values. The L/B ratio, bulk density and thousand kernel weight of rice were found to be 2.69, 93 kg/HL and 13.90 g respectively. Protein, ash, fat, carbohydrate and crude fiber content of rice were found to be 7.12%, 0.81%, 0.43%, 78.07% and 0.71% respectively. Similarly, Total solids, TSS, total sugar, reducing sugar and ash content of jaggery were found to be 87.04%, 85.73%, 17.36% and 3.43% respectively. The mean sensory scores for color, flavor, mouthfeel, texture and overall acceptability for samples A were found to be 8.125±0.641, 7.875±0.835, 7.875±0.641, 8.25±0.707 and 8.125±0.641 respectively, and that for sample B was found to be 7±0.756, 7.625±0.916, 7.25±1.165, 6.75±1.669 and 7.625±0.916 respectively. Sample A was significantly superior in terms of texture (p=0.009) and color (p=0.038). Proximate analysis of sample showed that moisture, protein, fat, ash and crude fiber content to be 9.4%, 4.1%, 3%, 0.5% and 0.2% respectively. PV increased from 1.27 meq/kg to 6.11 meq/kg whereas AV increased from 0.21 mg KOH/g to 0.30 mg KOH/g during 60 days storage.