STANDARDIZATION OF MANUFACTURE OF KADHI POWDER

Addition of 5% gram flour as thickening material, 0.03% turmeric powder as colouring and flavouring material and 0.5% salt were found to be suitable for the preparation of Kadhi. For the preparation of kadhi powder, a minimum fat of 0.8% in Dahi and total solids in the range of 15-18% in slurry were found to be optimum. Restricting the acidity in Dahi to 0.8-1.0% did not pose any serious problem during drying and also resulted in good quality product. Reconstitution of 1 part of powder with 4 parts of water resulted in a product comparable to control kadhi. The product kept good for nearly 3 months when packed in LDPE pouches at ambient temperature of storage.