Journal of Food Science and Technology

, Volume 48, Issue 6, pp 745–749

Preparation and quality evaluation of peanut chikki incorporated with flaxseeds

Original Article

DOI: 10.1007/s13197-010-0177-z

Cite this article as:
R, C. & Sunkireddy, Y.R. J Food Sci Technol (2011) 48: 745. doi:10.1007/s13197-010-0177-z

Abstract

In an attempt to achieve correct ratio of n-3 to n-6 fatty acids for health benefits, flaxseeds (Linum usitatissimum), a good source of n-3 fatty acids, were incorporated with optimized 20% replacement of peanuts in the formulation for the preparation of chikki. Tertiarybutylhydroquinone (TBHQ) at 200 ppm level used as an antioxidant. Results showed that there were no differences in texture or sensory quality among the samples with and without addition of antioxidant. The peroxide value of oil in chikki increased gradually at 37 °C on storage. At the end of 60 days at 37 °C, rancidity developed in samples without antioxidant but not in that with added antioxidant. Thus, TBHQ increased the shelf-life of the product. Addition of flaxseeds to chikki increased PUFA content, especially n-3 fatty acids, up to 9%, which were not present in chikki prepared only with peanuts. Thus the ratio of 18:2 to 18:3 increased with addition of flaxseed, which has significant health benefits.

Keywords

Chikki Flaxseeds Omega 3 fatty acids Rancidity 

Copyright information

© Association of Food Scientists & Technologists (India) 2010

Authors and Affiliations

  1. 1.Department of Lipid Science and Traditional FoodsCentral Food Technological Research Institute (Council of Scientific and Industrial Research)MysoreIndia

Personalised recommendations