TEXTURAL PROFILE ANALYSIS OF SUNFLOWER–SESAME KERNEL CONFECTION (CHIKKI)

摘要: Models capable of predicting textural quality sunflower–sesame kernel confection (chikki) have been developed using response surface methodology. The model can be used to determine the effect proportions on texture profile analysis (TPA) parameters product. attributes measured were hardness, cohesiveness, springiness, chewiness and resilience, whose values varied from 100–183 N, 1.01–2.82, 1.00–1.18, 21.7–495.1 N 0.297–0.436, respectively. highest resilience attained for snacks prepared jaggery (brown sugar) : sunflower kernel : sesame in ratio 50:35:25. cohesiveness springiness observed with 50:25:15 (jaggery : sunflower : sesame) proportions. sensory term overall acceptability is significantly correlated instrumental chewiness, which are desired snacks. PRACTICAL APPLICATIONS Popularizing diet help combat protein–calorie malnutrition children a certain extent developing countries. This research may provide an opportunity consider as ingredient new products by manufacturers baked goods snack foods. objective study was quantify characteristics chikki various sesame kernels. methodology taking jaggery, kernels ingredients organoleptically accepted