Nutraceutical Enriched Chikki

Jagadish Babu, S.V. (2004) Nutraceutical Enriched Chikki. [Student Project Report]

PDF 10-Jagadeesha_2004.pdf Restricted to Repository staff only Download (452kB)

Abstract

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:	<p align="justify">In the present investigation Chikki, the popular sweet snack was chosen for enrichment with nutraceutials i.e. fiber and PUFA from natural sources. The formulation of Chikki with peanuts was taken as the control formulation and variations tried. Wheat bran was added at 10, 20 and 30% levels and the effect of addition of bran on the quality of Chikki was studied. Similarly, studies were carried out by addition of walnuts to the control formulation. Walnuts were added to increase the PUFA content. The effect of addition of walnuts on overall quality of Chikki were also studied.The moisture, fat, peroxide value, fatty acid composition and sensory quality of Chikki samples were studied. Results showed that addition of bran increased the hardness of the Chikki, and only marginal differences in moisture content observed.</p>
Uncontrolled Keywords:	Chikki Traditional Sweets Nutraceuticals
Subjects:	600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/62

Actions (login required)

View Item