ABSTRACT Models capable of predicting textural quality of sunflower–sesame kernel confection (chikki) have been developed using response surface methodology. The model can be used to determine the effect of sunflower–sesame kernel proportions on texture profile analysis (TPA) parameters of the product. The quality attributes measured were hardness, cohesiveness, springiness, chewiness and resilience, whose values varied from 100–183 N, 1.01–2.82, 1.00–1.18, 21.7–495.1 N and 0.297–0.436, respectively. The highest values of hardness, chewiness and resilience were attained for the snacks prepared using jaggery (brown sugar) : sunflower kernel : sesame kernel in the ratio of 50:35:25. The highest values of cohesiveness and springiness were observed with 50:25:15 (jaggery : sunflower : sesame) proportions. The sensory term overall acceptability of the snacks is significantly correlated with instrumental cohesiveness, springiness and chewiness, which are the desired quality attributes of the snacks.PRACTICAL APPLICATIONSPopularizing sunflower kernel in the diet can help combat protein–calorie malnutrition in children to a certain extent in developing countries. This research may provide an opportunity to consider sunflower kernel as an ingredient in new products by manufacturers of baked goods and snack foods. The objective of the study was to quantify characteristics of textural profile of sunflower–sesame kernel chikki prepared using various proportions of sunflower and sesame kernels. Models developed using response surface methodology for predicting the textural quality of snacks can be used to determine the effect of sunflower–sesame kernel proportions on texture profile analysis parameters of the product. The confection (chikki) prepared taking jaggery, sunflower and sesame kernels as ingredients is an organoleptically accepted product.