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Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts

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Relation http://ir.cftri.com/12148/
 
Title Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts
 
Creator Sathiya Mala, K.
Prabhakara Rao, P. G.
Narsing Rao, G.
Sathyanarayana, A.
 
Subject 04 Functional foods
25 Sugar/Starch/Confectionery
 
Description A novel pumpkin seed chikki (PSC) and pumpkin chocolate chikki (PCC) with enhanced nutritional quality by incorporating flaxseed, oats and peanuts was studied. The ingredients of the chikki were pumpkin seed (25%), flaxseed (8.0%), oats (8.0%), peanut (9.0%) and jaggery (50%). The protein and fat contents were 12 and 15% in PSC and PCC and phosphorous was found to be 186 and 206 mg/100 gm, respectively. Equilibrium moisture content – Relative humidity studies showed the chikkis were non-hygroscopic in nature and hence can be stored at ambient temperature in polyethylene pouches. The fatty acid composition of the total lipid showed that chikkis were rich in oleic and linoleic acids with unsaturated fatty acids constituting 65 and 63% in PSC and PCC, respectively. The overall sensory quality determined on 9 point Hedonic scale indicated that PCC was the preferred one, with sensory score of 8.0 during three months storage at RT.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12148/1/IJTK%201%281%29%20118-123.pdf
Sathiya Mala, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Sathyanarayana, A. (2015) Nutritional quality and storage stability of chikki prepared using pumpkin seed, flaxseed, oats and peanuts. Indian Journal of Traditional Knowledge, 14 (1). pp. 118-123.