International Journal of Home Science
2015, VOL. 1 ISSUE 3, PART A
Nutritional, organoleptic evaluation and storage study of peanut chikki supplemented with flaxseeds
Author(s): Harsha Hirdyani, Bharti Charak
Introduction: Flaxseeds are known to have very high potential to prevent many chronic diseases, due to its good quality fat and fiber content. Peanut Chikki, an Indian sweet was supplemented with the flaxseed to enhance the nutritional value of the standard product. rnMaterials and methods: Flaxseeds were utilized to replace peanuts in the traditional peanut Chikki at 50% and 100%. The developed product was then evaluated for its nutritional and sensory parameters using standard procedures. rnResults and discussions: Results showed that incorporation of Flaxseed increased the nutritional quality of Chikki significantly especially in fat, fiber and protein content, 6%, 1% and 2.9% respectively. Storage studies (30 days) revealed that the addition of Flaxseed increased the peroxide value of samples during storage (~12 meq/kg), thereby making the samples more prone to rancidity. rnConclusion: Considering the fiber, protein content and organoleptic evaluation it can be concluded that Flaxseed incorporated Chikki acceptable by panellists and inclusion of such fortified common daily use snacks will help community to maintain a healthy life.
How to cite this article:
Harsha Hirdyani, Bharti Charak. Nutritional, organoleptic evaluation and storage study of peanut chikki supplemented with flaxseeds. Int J Home Sci 2015;1(3):40-43.