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Nutraceutical enriched Indian traditional chikki.

Chetana Ramakrishna1, Aruna Pamisetty1, Sunki Reddy Yella Reddy1

  • 1Lipid Science and Traditional Foods Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.

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Summary

This study enhanced peanut brittle (chikki) with herbs like ashwagandha, tulasi, and ajwain, boosting its nutraceutical content. Herbal chikki demonstrated improved antioxidant activity and extended shelf-life compared to the control.

Keywords:
Antioxidant activityAshwagandha (Withania somenifera)ChikkiTulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.)

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Area of Science:

  • Food Science
  • Nutraceuticals
  • Herbal Medicine

Background:

  • Chikki (peanut brittle) is a popular traditional sweet snack.
  • Incorporating natural nutraceuticals from herbs can enhance the health benefits of food products.
  • Herbal additions may impact the sensory attributes and shelf-life of snacks.

Purpose of the Study:

  • To standardize the formulation and preparation of chikki enriched with ashwagandha, tulasi, and ajwain.
  • To evaluate the nutraceutical content (polyphenols, carotenoids) and antioxidant activity of the herbal chikki.
  • To assess the storage stability and sensory acceptability of the enriched chikki.

Main Methods:

  • Standardization of chikki preparation with selected herbs: ashwagandha (Withania somenifera), tulasi (Ocimum sanctum L.), and ajwain (Trachyspermum ammi S.).
  • Quantification of total polyphenol and total carotenoid content in the prepared chikki samples.
  • Assessment of antioxidant activity of the herbs and enriched chikki.
  • Sensory evaluation and storage studies to determine shelf-life.

Main Results:

  • Polyphenol content ranged from 0.29-0.46 g/100 g, and total carotenoids ranged from 1.5-4.3 mg/100 g in herbal chikki.
  • Ajwain exhibited the highest antioxidant activity, followed by tulasi; ashwagandha showed the least.
  • Chikki with tulasi and ajwain remained sensorily acceptable for 90 days, while control and ashwagandha chikki showed rancidity within 30 days.

Conclusions:

  • Chikki enriched with tulasi and ajwain effectively incorporates natural nutraceuticals like polyphenols and carotenoids.
  • Herbal enrichment, particularly with tulasi and ajwain, significantly improves the storage stability of chikki.
  • This study presents a method for developing healthier, more stable traditional snacks using herbal additions.