[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preparation and quality evaluation of peanut chikki incorporated with flaxseeds.

Chetana, R. and Yella Reddy, S. (2011) Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. Journal of Food Science and Technology, 48 (6). pp. 745-749. ISSN 0022-1155

[img] PDF
Journal of Food Science and Technology, 2011, Volume 48, Number 6, Pages 745-749.pdf - Published Version
Restricted to Registered users only

Download (152kB) | Request a copy

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.

Item Type: Article
Uncontrolled Keywords: Chikki . Flaxseeds . Omega 3 fatty acids . Rancidity
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2012 09:45
Last Modified: 28 Aug 2018 06:41
URI: http://ir.cftri.com/id/eprint/10526

Actions (login required)

View Item View Item