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Development of neutraceutical confection

Varsha, M (2006) Development of neutraceutical confection. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Chikki, a popular traditional sweet snack was chosen for enrichment with nutraceuticals, the formulation of Chikki with peanut was taken as the control formulation. Flax seeds were added at 10,20 and 30% levels in Chikki. The effect of addition of flax seed on the quality of Chikki was studied. Similar studies were carried out by addition of antioxidant to the formulations, to increase the shelf life of the product with added flax seeds. The effect of addition of antioxidant on overall quality of Chikki was also studied. The moisture, fat, peroxide value, fatly acid composition, sensory qualities, texture, and color of Chikki samples were analyzed. Addition of flax seed did not show any difference on the textural qualities of Chikki in comparison with that of control. Peroxide value showed a gradual increase on storage at 37oC but addition of antioxidant was found to increase the shelf life of the product. The fatty acid compositions showed an increase in the PUFA content, especially 18:3 with addition of flax seed. Thus the nutraceutical-enriched Chikki could be prepared adding 5-10% flax seed and with increased PUFA content. In addition to enriching with PUFA, flax seeds consist of other nutraceutical such as lignins, which have health benefits. The addition of flax seeds imparted slight darkening of chikki as seen by naked eye and with instrumental color measurements. These results therefore revealed that Chikki Comparable to traditional Chikki having additional natural nutraceutical components could be prepared, by partially replacing peanut with flax seeds.
Uncontrolled Keywords: chikki neutraceutical confection peanuts traditional sweet
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/465

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