Textural profile analysis of sunflower-sesame kernel confection (chikki)

Models capable of predicting textural quality of sunflower-sesame kernel confection (chikki) have been developed using response surface methodology. The model can be used to determine the effect of sunflower-sesame kernel proportions on texture profile analysis (TPA) parameters of the product. The quality 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 and 0.297-0.436, respectively. The highest values of hardness, chewiness and resilience were attained for the snacks prepared using jaggery (brown sugar) : sunflower kernel : sesame kernel in the ratio of 50:35:25. The highest values of cohesiveness and springiness were observed with 50:25:15 (jaggery : sunflower : sesame) proportions. The sensory term overall acceptability of the snacks is significantly correlated with instrumental cohesiveness, springiness and chewiness, which are the desired quality attributes of the snacks.