Vol. 8, Special Issue 11, Part B (2024)

The Indian commercial market lacks standardized procedures for products made from herbal extracts like Adulsa, Pudina, and Tulsi. Although chikki is quite popular, sesame-based chikki is not widely favored. This study aimed to incorporate these extracts into sesame chikki and standardize the processing method. Sesame AND jaggery were used in a 1:1 ratio, with varying proportions of the extracts. The results indicated that the product was stable and rich in fat content, with the highest total phenol content and radical scavenging activity among the three samples tested. The hardness of the sesame chikki varied from 13 to 24 kg, and the addition of Adulsa extract resulted in a slightly darker color. Sensory evaluation scores for the herbal extract-based chikki were above 6.9, indicating good acceptability of the product.