Development of peanut and chickpea nut brittle (Chikki) from the incorporation of sugar, jaggery and corn syrup
2017
Tidke, B. | Sharma, H. K. | Kumar, N.
The commercial market lacks standard procedure of the product prepared from the incorporationof chickpea for improvising the nutritional significance of jaggery based nut brittles. The studywas planned to incorporate chickpea in nut brittle preparation along with peanut chikki andto standardize the processing method. The syrup prepared in the ratio of 1:1:0.3 for sugar,jaggery syrup and corn syrup along with butter 2.5 g (g/100 g of syrup) and sodium bicarbonate(NaHCO3) 0.2 g (g/100g of syrup) was used for the preparation of nut brittle. The protein andwater activity showed that the product was stable and rich in protein. Total phenol contentand radical scavenging activity in blended chikki was the maximum amongst three samples.The hardness (breakage strength) of different chikki varied from 15 to 26 kg. The addition ofchickpea in nut brittle produced slightly darker product. Sensory parameters for chickpea andblended chikki were above 6.8 indicating the acceptability of the product.
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Эту запись предоставил Universiti Putra Malaysia