Nutritional evaluation and sensory quality of amaranth grain and peanut blended chikki during storage
2019
The present investigation was undertaken to study nutritional and sensory quality of amaranth grain and peanut blended chikki which was packed in low density polyethylene and polypropylene packets during storage. The samples of chikki prepared from 40 percent amaranth grain and 60 percent peanut were found better with respect to organoleptic properties and nutritional quality. These samples contained 3.79 percent moisture, 14.06 percent protein, 15.69 percent fat, 3.07 percent crude fiber, 1.07 percent ash, 55.67 percent carbohydrates, 136.64 mg/100g calcium and 3.37 mg/100g iron. The scores for amaranth and peanut blended chikki for colour and appearance were 8.95, while for texture it was 8.85, for flavour 8.65, for taste 8.65. The score for overall acceptability was 8.7. The moisture content of chikki increased, while the contents of protein, fat, carbohydrates, ash, crude fiber, calcium and iron decreased during storage. The chikki prepared from amaranth grain and peanut (40: 60) in 90 percent jaggery and 10 percent liquid glucose was found to be superior over other combinations, in respect to organoleptic was properties throughout storage period. The samples of chikki were found to be acceptable even after 90 days of storage at ambient conditions in both packaging materials.
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