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Nutraceutical enriched Indian traditional chikki.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12033/
http://dx.doi.org/10.1007/s13197-014-1625-y
 
Title Nutraceutical enriched Indian traditional chikki.
 
Creator Chetana, R.
Aruna, P
Yella Reddy, S.
 
Subject 04 Functional foods
 
Description Chikki or peanut brittle, a traditional sweet snack
was chosen as vehicle for enrichment with added natural
nutraceuticals through herbs. The formulation and process
for preparation of chikki with added herbs like ashwagandha
(Withania somenifera), tulasi (OcimumsanctumL.) and ajwain
(Trachyspermum ammi S.) were standardized. The polyphenol
content of chikki with added herbs ranged 0.29–0.46 g/
100 g. Among the herbs, ajwain showed more potent antioxidant
activity followed by tulasi, whereas ashwagandha and
product prepared with it showed the least activity. Total carotenoid
contents of chikki with added herbs ranged between 1.5
and 4.3 mg/100 g. Storage studies showed that chikki prepared
with tulasi and ajwainwere sensorily acceptable up to 90 days,
while rancid notes were observed in control and chikki with
added ashwagandha at the end of 30 days. Thus chikki with
added herbs in addition to containing natural nutraceuticals
like polyphenols and carotenoids had improved storage stability
compared to control.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12033/1/Journal%20of%20Food%20Science%20and%20Technology%20August%202015%2C%20Volume%2052%2C%20Issue%208%2C%20pp%205138-5146.pdf
Chetana, R. and Aruna, P and Yella Reddy, S. (2015) Nutraceutical enriched Indian traditional chikki. Journal of Food Science and Technology, 52 (8). pp. 5138-5146. ISSN 0022-1155