Studies on soft centered coated snacks.

Roasted groundnut seeds, amaranth and dates
pulp formed the center filling which was coated with sugar,
breadings, desiccated coconut and roasted Bengalgram
flour (BGF) to get 4 coated snacks. Physicochemical
characteristics, microbiological profile, sorption behaviour
and sensory quality of 4 coated snacks were determined.
Centre filling to coating ratio of the products were in the
range of 3:2–7:1, the product having BGF coating had the
thinnest coating. Center filling had soft texture and the
moisture content was 10.2–16.2% coating had lower
moisture content (4.4–8.6%) except for Bengal gram
coating, which had 11.1% moisture. Sugar coated snack
has lowest fat (11.6%) and protein (7.2%) contents.
Desiccated coconut coated snack has highest fat (25.4%)
and Bengal gram flour coated snack had highest protein
content (15.4%). Sorption studies showed that the coated
snack had critical moisture content of 11.2–13.5%. The
products were moisture sensitive and hence require packaging
in films having higher moisture barrier property. In freshly
prepared snacks coliforms, yeast and mold were absent.
Mesophillic aerobes count did not show significant change
during 90 days of storage at 27 °C and 37 °C. Sensory analysis
showed that products had a unique texture due to combined
effect of fairly hard coating and soft center. Flavour and
overall quality of all the products were rated as very good.