title: Preparation and quality evaluation of peanut chikki incorporated with flaxseeds.
abstract: 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.
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
authors.forename: Chetana
authors.initials: C
authors.lastname: R
authors.forename: Yella Reddy
authors.initials: YR
authors.lastname: Sunkireddy
keywords: Chikki; Flaxseeds; Omega 3 fatty acids; Rancidity