Effect of apricot powder incorporation on physical, textural and organoleptic characteristics of nut crackers

Abstract

Apricot is considered as a rich source of dietary fibre and it possesses both antioxidant and anticarcinogenic properties. The effect of baking on the physical and chemical characteristics of nut crackers incorporated with apricot powder was analyzed. The apricot powder was used for nut cracker preparation. It was incorporated into the traditional recipe to replace wheat flour at levels of 3, 6, 9, 12, 15, 18, 21 and 24% in preparation of nut crackers. It was observed that the ascorbic acid, antioxidant activity and total phenolic content increased with increase in apricot powder. The spread ratio decreased from 6.44 to 5.07 mm. The apricot containing nut crackers were characterized by a darker colour with a higher contribution of redness and yellowness, and by higher hardness. The overall organoleptic assessment showed that up to 18% of apricot powder did not influence the consumer acceptance.