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Nutraceutical enriched Indian traditional chikki.

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

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Chikki, Ashwagandha, Withania somenifera Tulasi,Ocimum sanctum L, ajwain, Trachyspermumammi S. Antioxidant activity
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2015 05:50
Last Modified: 29 Dec 2015 05:50
URI: http://ir.cftri.com/id/eprint/12033

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