International Journal of Agricultural Engineering

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Formulation and Quality Assessment of Protein Rich Sesame Chikki-Indigenous Energy Bar


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1 MIT College of Food Technology, Aurangabad (M.S.), India
     

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‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by all age groups, also possesses nutritional importance in it. In present study utilization of sesame (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2).

Keywords

Sesame Chikki, ANOVA, Texture Analysis.
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  • Formulation and Quality Assessment of Protein Rich Sesame Chikki-Indigenous Energy Bar

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Authors

Snehal D. Pande
MIT College of Food Technology, Aurangabad (M.S.), India
Shrutika K. Deo
MIT College of Food Technology, Aurangabad (M.S.), India

Abstract


‘Brittle’ is commonly known as Chikki-it’s an indigenous sweet snack, mostly liked by all age groups, also possesses nutritional importance in it. In present study utilization of sesame (Sesamum indicum) is carried out in Chikki to evaluate the acceptance of consumers towards S1 to S4 samples i.e. S1 as Raw sesame and Jaggery, S2 as Roasted sesame and Jaggery, S3 as Raw sesame and Sugar while S4 as Roasted sesame and Sugar. Sample S1, S2, S3 and S4 were subjected to proximate analysis, Textural Analysis, organoleptic evaluation and statistical analysis (ANOVA). Results showed the more hardness in Roasted sesame and sugar sample (S4) 201.70 MJ. Organoleptic properties revealed that raw sesame and sugar sample (S4) is acceptable permutation of Chikki followed by roasted sesame and jaggery sample (S2).

Keywords


Sesame Chikki, ANOVA, Texture Analysis.

References