COMPOSITION OF INDIAN ALMOND (Terminalia catappa) KERNELS BRITTLE

Abstract

The present utility model relates to an Indian almond nut brittle, a confectionery product utilizing kernels of Indian almond (Terminalia catappa) as the principal ingredient. The utility model provides a value-added food product that addresses the underutilization of Indian almond kernels by transforming them into a nutritious, palatable, and shelf-stable snack. The composition comprises 25.47% by weight of Indian almond (Terminalia catappa) kernels, 34.13% by weight of sugar, 0.15% by weight of baking soda, 0.01%by weight of vanilla extract, and 40.24%by weight of water. The ingredients are combined and processed through controlled heating, mixing, and cooling to form a hardened brittle confection characterized by a crisp texture, desirable flavor, and extended shelf stability. Unlike conventional nut brittles that utilize peanuts, almonds, or cashews, the present utility model employs Indian almond kernels as the primary nut component, thereby promoting the utilization of locally available agricultural resources. The product offers consumers a novel confectionery snack with acceptable sensory attributes and potential economic benefits for local food processors and producers.