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

Pallavi, Byrappa Vasu; Chetana, R.; Reddy, Sunkireddy Yella

doi:10.1007/s13197-011-0467-0

Cited by 18 publications

(17 citation statements)

References 8 publications

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“…The fatty acid profile of control showed the presence of monounsaturated fatty acids as a dominant group, followed by polyunsaturated and saturated fatty acids (45, 33 and 22 %, respectively (Table 1). This was in accordance with the fatty acid profile obtained for chikki by Pallavi et al 2014.…”

Section: Texture Analysissupporting

confidence: 92%

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

et al. 2014

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The present study evaluates the oxidative stability in chikkis enriched with omega 3 fatty acids using natural antioxidant from Rosmarinus officinalis. The best condition for the extraction of phenolic compounds from Rosmarinus officinalis L. (rosemary) was established, and the antioxidant activity was demonstrated based on inhibition of DPPH free radical formation. Nannochloropsis oculata and Isochrysis galbana are rich sources of Eicosapentanoic acid (EPA) and Docosahexaenoic acid (DHA). Biomass of these microalgae were incorporated in chikkis as omega 3 fatty acid source. Effects of addition of natural and synthetic antioxidants (BHA) on oxidative stability of chikkis were analyzed for storage period of 2 months. Evaluation of peroxide value (PV) and fatty acid profile showed that the process of oxidation slowed down. Natural antioxidant was found to be more effective when compared to synthetic antioxidant (BHA). Omega-3 PUFA levels (EPA+DHA) of 75 and 240 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Nannochloropsis oculata biomass respectively. Similarly, Omega-3 PUFA levels (EPA+DHA) of 102 and 320 mg/ 100 g chikkis were observed if enriched with 1 and 3 % Isochrysis galbana biomass respectively. The effects of microalgae and antioxidant incorporation on the chikkis showed that color values remained stable during storage period of 2 months with no significant change (P<0.05) in texture. Sensory evaluation revealed that up to 3 % microalgal biomass incorporation was positively classified and accepted.

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Section: Texture Analysissupporting

confidence: 92%

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

et al. 2014

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“…The Sensory evaluation of the rice beverage was carried out by a panel of 15 judges, following the method of quantitative analysis (QDA) using 9 points linear rating scale ranging from 0 (lowest intensity on the left) to 10 (highest intensity on the right). The desirable characteristics of initial and stored (ambient and accelerated condition) of rice beverage stored in ALF and MET‐PET, such as color, flavor, appearance, odor, after taste, and over all acceptability were evaluated (Pallavi et al, ).…”

Section: Methodsmentioning

confidence: 99%

Protein-rich instant rice beverage mix and its quality attributes

Swaminathan

Guha

2018

J Food Process Preserv

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Protein‐rich instant beverage mix was developed from bio‐processed rice as grain source, along with other ingredients and its quality attributes were studied. It contained protein (20.05%), calcium (680 mg/100 g), iron (9.35 mg/100 g), and 6.93% total dietary fiber (94% soluble fiber). Particle size, particle density, Carr index, Hausner ratio, and glass transition temperature were 169.3 µm, 2.01g/cm3, 18.8, 1.2, and 58 °C, respectively, with a low pasting profile and 45% starch digestibility, indicating free flowing nutrient dense product. The flow curve of rice beverage slurry exhibited shear thinning pseudo‐plastic behavior. Among the different rheological models studied, Herschel–Bulkley showed best fit (r ≥ .998, p ≤ .01) for the rice beverage slurry (30% concentration) at various temperatures (30–70 °C). Sorption studies revealed that 64% RH and corresponding equilibrium moisture content 10.4%, were critical to the product with 6 month shelf‐life in aluminum‐foil‐laminate package under ambient condition. The product would be suitable for all age groups including celiac population. Practical applications Increasing health awareness necessitates today's beverage industry to produce a beverage mix which is convenient, ready‐to‐use, nutritionally dense, and suitable for all age groups. The present manuscript demonstrates the quality parameters of protein rich instant rice beverage mix. The beverage mix is prepared from rice as a single grain source, hence suitable for celiac population. The outcome of this study will have greater potential for beverage industry to develop healthier rice beverage mix.

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“…Total protein was analyzed according to AOAC's official methods .11 (AOAC International, 2005. The fatty acid composition of pea paste was analyzed according to Pallavi, Chetana, and Reddy (2014).…”

Section: Analysis Of Nutritional Components In Pea Pastesmentioning

confidence: 99%

A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

Xing

Zhang

et al. 2017

J Food Process Preserv

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In the current study, the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot were compared. Results showed that the iron pot‐cooked pea pastes contained profoundly more iron, total sugar, and starch than the clay pot‐cooked ones, and the effects were found related to iron ion by comparing the results between clay pot‐cooked pastes with and without iron ion addition. Samples prepared with the two utensils demonstrated similar contents of protein, polyphenol, and tannin, but differed in the composition of some volatile alcohols, alkanes, aldehydes, ketones, esters, and organic acids. The clay pot‐cooked samples had higher score of “color,” “mouthfeel,” “taste,” and “overall quality” than the iron pot‐cooked pastes. In conclusion, iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in the acceptable range. Practical applications Iron utensil plays an important role in modern food industry due to its durability and convenience to handle. Cooking with iron pot is a simple and useful method of dietary iron fortification for the prevention of iron‐deficiency anemia in developing countries. Pea paste is a popular legume food with high nutritional value and good palatability. Traditional pea paste producers believe cooking with clay pots can give rise to product with more desirable features than using iron pots. However, there were no scientific evidences regarding the effects of cooking utensils on pea paste qualities. It has been proved in the current study that iron pot can allow the production of iron‐enriched pea pastes whose sensory qualities are remarkably lower than those of the clay pot‐cooked samples but are still in acceptable range.

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

Cited by 18 publications

References 8 publications

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass

Protein-rich instant rice beverage mix and its quality attributes

A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

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