Vol. 9, Issue 1 (2021)
Studies on utilization of pomegranate juice in the preparation of peanut chikki
Author(s): Devhare PF, Kotecha PM, Godase SN and Chavan UD
Abstract: Pomegranate juice mixed peanut chikki prepared by incorporation of different level of juice into chikki for sensory evaluation. 20 per cent juice mixed peanut chikki was selected for further study. The selected chikki were evaluated for sensory quality, chemical parameter etc. The protein content of pomegranate juice mixed peanut chikki was 14.19 per cent, fat content juice mixed chikki was 23.75 per cent. The crude fibers, carbohydrates, ash content of juice mixed chikki were 3.10, 51.01, 1 per cent respectively. The calcium, iron and total polyphenol content in juice mixed chikki were obtained 86.49, 1.69, 31.28 mg/100g respectively. The value addition of pomegranate juice to chikki also increases the colour of chikki. The selected treatment of chikki was stored for 3 months in different packaging material such as PP and LDPE to study nutritional and storage stability of selected treatment of juice mixed peanut chikki. During storage study the chemical parameter such as moisture content of juice mixed peanut chikki was increased in both the packaging material, so that the texture of chikki became slightly soggy. The chemical parameter such as fat, protein, crude fibre, ash, calcium, iron, total polyphenol etc. were decreased in both the packaging material and this might be due to increase in moisture content.
DOI: 10.22271/chemi.2021.v9.i1v.11441
Pages: 1532-1535 | 412 Views Downloads
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How to cite this article:
Devhare PF, Kotecha PM, Godase SN, Chavan UD. Studies on utilization of pomegranate juice in the preparation of peanut chikki. Int J Chem Stud 2021;9(1):1532-1535. DOI: 10.22271/chemi.2021.v9.i1v.11441
