Preparation and quality evaluation of peanut chikki incorporated with flaxseeds.

In an attempt to achieve correct ratio of n-3 to n-
6 fatty acids for health benefits, flaxseeds (Linum usitatissimum),
a good source of n-3 fatty acids, were incorporated
with optimized 20% replacement of peanuts in the
formulation for the preparation of chikki. Tertiarybutylhydroquinone
(TBHQ) at 200 ppm level used as an
antioxidant. Results showed that there were no differences
in texture or sensory quality among the samples with and
without addition of antioxidant. The peroxide value of oil in
chikki increased gradually at 37 °C on storage. At the end
of 60 days at 37 °C, rancidity developed in samples without
antioxidant but not in that with added antioxidant. Thus,
TBHQ increased the shelf-life of the product. Addition of
flaxseeds to chikki increased PUFA content, especially n-3
fatty acids, up to 9%, which were not present in chikki
prepared only with peanuts. Thus the ratio of 18:2 to 18:3
increased with addition of flaxseed, which has significant
health benefits.