Vol. 10, Issue 9 (2021)

Author(s):
MA Palav, CD Pawar, MM Kulkarni, PS Sawant and MH Khanvilkar

Abstract:
The experiment, was carried out in completely randomized design (CRD) with ten treatments of flavour coatings, C1 (Chat masala), C2 (Black pepper), C3¬ (Spicy), C4 (Salt), C5 (Honey), C6 (Chilli oleoresin), C7 (Fruit juice), C8 (Chocolate), C9 (Cheese), C10 (Control) and 3 replications. Flavour coated cashew kernels were prepared and physical parameters, chemical composition, sensory evaluation and microbial count was studied. In case of initial weight, the known quantity (100 g) of cashew kernels were taken before starting experiment. In case of weight of cashew kernels after coating, the maximum weight was recorded by the C8 (Chocolate). Treatment C9 (Cheese) was found to be best with respect to chemical parameters. In case of sensory quality treatment C9 was found to be best followed by C8 (Chocolate), C5 (Honey) and C1 (Chat masala). Among the ten flavour coating treatments, fungal and bacterial growth was not detected. On the basis of sensory evaluation it is concluded that, treatment C9 (Cheese) was found to be best followed by C8 (Chocolate), C5 (Honey) and C1 (Chat masala).