Formulation and Evaluation of Nutri Brittle Incorporating Sesame, Jaggery, Flaxseed, and Ragi Flour

Abstract

Traditional Indian sweets play a significant role in the country’s dietary culture, with brittle (chikki) being one of the most widely consumed snacks. Conventionally prepared using jaggery and roasted nuts, it is enjoyed by all age groups and offers nutritional value. The present study aimed to develop a nutri brittle (nutrient-enriched chikki) by fortifying it with sesame seeds, jaggery, flaxseeds, and ragi flour to enhance both nutrition and consumer acceptability at an affordable cost. Four formulations were prepared: a control sample (T0: 100:0:0:0) and three experimental treatments — T1 (60:05:30:05), T2 (60:05:25:10), and T3 (60:05:20:15).

Physicochemical, microbial, and sensory evaluations were carried out for all samples. Among the formulations, T₁ (60:05:30:05) was found to be the most acceptable, showing a superior nutritional profile with carbohydrate (73.83%), protein (7.50%), fat (11.70%), ash (2.44%), and iron (5.83 mg). It also achieved the highest sensory scores, demonstrated microbial safety within permissible limits, and had low preparation cost.

The study concludes that nutri brittle enriched with sesame seeds, jaggery, flaxseeds, and ragi flour can serve as a nutritious, safe, and cost-effective product. Its high iron content makes it particularly beneficial for anemia patients and it can also contribute to addressing malnutrition, as defined by the world health organization (WHO)