Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet

摘要: 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 folic acid to meet the growing demand for health foods. The nutra chikki evaluated physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty composition in comparison control chikki. Nutra chikki, which had initial moisture content of 2–3%, did not alter much up 60 days storage at 27 °C 37 °C. PV increased gradually 27 °C, whereas 37 °C, it higher. Hardness change significantly when stored 105 days, but 37 °C gradual increase hardness observed after 45 days. These results were similar comparable those 18% 20% fat, 6.42% Ca, 1.7% Fe, 4000 μg 2660 μg acid. Protein digestibility corrected amino score 0.78 that 0.73. same both contain peanuts oil source. formulation process parameters preparation mineral standardized. stability quality