Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet.

Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2-3%, did not alter much up to 60 days of storage at 27 °C and 37 °C.