Gundpak–A Khoa Based Traditional Milk Product of Nepal

The main aim of this study is to investigate the present status of the traditionally produced gundpak, its technology, safety and quality attributes.

In this study the traditional production technology of ‘gundpak’ was examined by selecting the beneficiaries purposively from Kathmandu valley who involved directly to its production, sales and consumption.

The major ingredients used for gundpak production are khoa, sugar, ghee and gund and minor ingredients are different dried fruits, nuts, watermelon seeds, medicinal plants/herbs. Mostly, two varieties of gundpak found in the market i.e., normal and medicinal. According to the producers and sellers shelf life of gundpak at ambient condition in summer a week and in winter two weeks. Gundpak, is a popular khoa based traditional milk product of Nepal and commonly used as a sweet delicious food. Twelve market samples of gundpak were collected from the different areas of Kathmandu valley. The physico-chemical, sensory and microbiological analyses of the samples were investigated. The commercial samples were not found consistent in their chemical compositions, microbiological and physico-chemical parameters. This study embarks the beneficiaries to train about the ingredients, processing technology, health and safety aspects of the products. It is recommended that the concerned authorities should give emphasize to develop the mandatory standard of the product, trained the producers, encouraging the business people for the investment and production of gundpak. It will definitely help poverty alleviation.