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Development of peanut and chickpea nut brittle (Chikki) from the incorporation of sugar, jaggery and corn syrup
Tidke, B1, Sharma, H.K2, Kumar, N3.
The commercial market lacks standard procedure of the product prepared from the incorporation
of chickpea for improvising the nutritional significance of jaggery based nut brittles. The study
was planned to incorporate chickpea in nut brittle preparation along with peanut chikki and
to 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 and
water activity showed that the product was stable and rich in protein. Total phenol content
and 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 of
chickpea in nut brittle produced slightly darker product. Sensory parameters for chickpea and
blended chikki were above 6.8 indicating the acceptability of the product.
Affiliation:
- Sant Longowal Institute of Engineering and Technology, India
- Anand Agricultural University, India
- Sant Longowal Institute of Engineering and Technology, India
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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