Abstract
Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2–3%, did not alter much up to 60 days of storage at 27 °C and 37 °C. PV increased gradually at 27 °C, whereas at 37 °C, it was higher. Hardness of nutra chikki did not change significantly when stored at 27 °C up to 105 days, but at 37 °C a gradual increase in hardness was observed after 45 days. These results of nutra chikki were similar and comparable with those of control chikki. Nutra chikki had 18% protein, 20% fat, 6.42% Ca, 1.7% Fe, 4000 μg vitamin A and 2660 μg folic acid. Protein digestibility corrected amino acid score of nutra chikki was 0.78 whereas that of control chikki was 0.73. The fatty acid composition of control and nutra chikki was same as both contain peanuts as oil source. The formulation and process parameters for preparation of protein, mineral and vitamin enriched peanut chikki, were standardized. The storage stability and quality parameters of enriched chikki were comparable with those of control chikki.
Similar content being viewed by others
References
Ahmad FM, Ashraf AS, Ahmad AF, Ansari AJ, Siddiquee MR (2011) Nutraceutical market and its regulation. Am J Food Technol 6(5):342–347
AOAC (2000) Official methods of analysis. 17th edn, Association of Official Analytical Chemists, Method 968.22 and 985.35. Maryland, p 9-11, p 15-17.
AOCS (1997a) Official method of analysis and recommended practices, 5th edn, Ba 6-84, Cd 8-53 and Ce 2-66, American Oil Chemists Society, Champaign, IL
AOCS (1997b) Official method of analysis and recommended practices, 4th edn, Ca 2a-45, American Oil Chemists Society, Champaign, IL
AOCS (2001) Official method of analysis and recommended practices, 4th edn, Ba 3-38, Rev. and Reapproved, 6th edn, American Oil Chemists Society, Champaign, IL
AOCS (1990) Official method of analysis and recommended practices, 4th edn, Ba 4b-87. American Oil Chemists Society, Champaign, IL
Chahal S, Sehgal S (1996) Development, acceptability and nutritional evaluation of homemade supplements for school children. Nahrung 40:345–347
Chase WG YEL Jr, Stoakes VC, Eitenmiller RR, Long AR (2004) An inter laboratory-verified method for the determination of vitamins A and E in milk and soy based infant formula by liquid chromatography with matrix solid-phase dispersion extraction. J Assoc Off Anal Chem 87:1173–1178
Cimino TF, Zalatti V, Venuti V, Sulfaro V, Pasquale DA, Saija A (2005) Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 89:549–554
Clandinin DR (1978) Processed protein foodstuffs, Altschul A M. (ed), Academic Press Inc., New York.
Devappa RK, Bhagya S (2008) Biochemical and nutritional evaluation of Jatropha protein isolate prepared by steam injection heating for reduction of toxic and antinutritional factors. J Sci Food Agric 88:911–919
Gupta RK, Sharma A, Sharma R (2007) Textural profile analysis of sunflower-sesame kernel confection (chikki). J Texture Studies 38:153–165
Jacoby BT, Franklin HT (1992) Liquid chromatographic determination of folic acid in infant formula and adult medical nutritionals. J Assoc Off Anal Chem 75:891–898
Khalil JK, Chughtai MID (1983) Chemical composition and nutritional quality of five peanut cultivars grown in Pakistan. Plant Foods for Human Nutr 33:63–70
Manay NS, Shadaksharswamy M (1995) Foods, facts and principles. New Age Int. Publ. Ltd., New Delhi. p 420-424.
Palthur PM, Palthur SSS, Chitta KS (2009) Emerging products in India: a regulatory view. Food and Drug Law J 64(4):677–692
Prasad NN, Khanum F, Siddalingaswamy M, Santhanam K (1995) Proximate composition and dietary fibre content of varius foods/rations processed to suit the Indian palate. Food Chem 52:373–378
Sarwar G, McDonough FE (1990) Review of protein quality evaluation methods: evaluation of protein digestibility corrected amino acid score method for assessing protein quality of foods. J Assoc Off Anal Chem 73:347–355
Stone H, Sidel IJ, Joel OS, Woolsey A, Sryleton RC (1974) Sensory evaluation by quantitative descriptive analysis. J Food Technol 28:24–34
Vidyasagar K, Aswathnarayana TM, Gosh KG, Ramanujam S, Kameswara Rao G (1964) Studies on storage of packed rations. 1. Groundnut candy bar. J Food Sci Technol 1:68–71
Acknowledgements
The authors thank Dr. B. R. Lokesh, Head, Lipid Science and Traditional Foods, Dr. A. G. Appu Rao, Head, Protein Chemistry Technology and Dr. V. Prakash, Director, CFTRI, for their keen interest in the work and encouragement.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Pallavi, B.V., Chetana, R. & Reddy, S.Y. Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet. J Food Sci Technol 51, 158–162 (2014). https://doi.org/10.1007/s13197-011-0467-0
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0467-0