Nutritional Evaluation of Peanut Chikki Incorporated with Amla Pomace Powder

Raju, C. A. *

Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru- 560065, India.

Shamshad Begum, S.

Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru– 560 065, Karnataka, India.

Kalpana, B.

University of Agricultural Sciences, GKVK, Bengaluru – 560 065, Karnataka, India.

*Author to whom correspondence should be addressed.


Abstract

Amla processing generates a significant amount of amla residue, known as amla pomace, which is a valuable byproduct. Amla pomace is rich in nutrients and can be utilized as a raw material for further processing and value addition. In this study, peanut chikki was developed by adding amla pomace powder as a functional ingredient at different levels (2%, 4%, and 6%) along with peanuts, and compared with a control sample. The chikki with 6% amla pomace (T3) had the highest overall acceptability score (7.85) compared to other variations. The nutrient composition of the most preferred chikki included protein (10.2g), fat (15.6g), dietary fiber (6.5g), carbohydrates (50g), and 26 mg/100g of ascorbic acid. Storage studies showed an increase in moisture, and peroxide value, a decrease in sensory scores and ascorbic acid content over time. However, the microbiological load remained within acceptable limits. This study demonstrates that amla pomace powder can be successfully incorporated into peanut chikki, providing nutritional and health benefits while addressing waste management issues.

Keywords: Amla pomace, byproduct utilisation, consumer acceptability, peanut chikki, waste to health


How to Cite

Raju, C. A., Shamshad Begum, S., & Kalpana, B. (2024). Nutritional Evaluation of Peanut Chikki Incorporated with Amla Pomace Powder. European Journal of Nutrition & Food Safety, 16(4), 48–58. https://doi.org/10.9734/ejnfs/2024/v16i41407

Downloads

Download data is not yet available.

References

Sudharani N, Hiremath US, Shivaleela HB. Standardization of ash gourd and amla based instant juice and soup mixes. Glob J Biol Agric Health Sci. 2013;2(1):10-19.

Parveen K, Khatkar BS. Physico-chemical properties and nutritional composition of Aonla (Emblica officinalis) Varieties. Int Food Res J. 2015;22(6):2358.

Thorat RM, Bhamare NC, Nagargoje KD, Shaikh SA. Amla (Emblica officinalis) pomace high fibre fortified biscuit. Food Sci Res J. 2011;2(2):107-110.

Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A. Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values. Plant Foods Hum Nutr. 2016;71(3):307-313.

Gupta P, Sharma AK, Verma A. Evaluation of nutritional constituent and fatty acid profiles of different tropical fruit residues. Curr Nutr Food Sci. 2012;8(2):80-85.

Kodagoda K, Marapana R. Utilization of Fruit processing by-products for industrial applications: A Review. Int J Food Sci. 2017;2(6):24-30.

Saiharini N, Padmaja A. Studies on nutrient and phytochemical composition and assessment of in vitro antioxidant and enzyme inhibitory properties of watermelon fruit by-products. Ann Phytomed. 2022; 11(1):419-425.

Wang HJ, Thomas RL. Direct use of pineapple pomace in bakery products. J Food Sci. 1989;54(3):618-620.

Singh B, Narang MP. Studies on the rumen degradation kinetics and utilization of apple pomace. Bioresour Technol. 1992; 39(3):233-240.

Amerine MA, Pangborn RM, Roessler EB. Principles of sensory evaluation of food. In Food Science and Technology Monographs: New York. 1965;338-339.

Tate RL. Soil Microbiology. John Wiley and Sons, Inc. New York; 1995.

AOAC. Official methods of analysis of the association of official analytical chemists international. USA, Maryland; 2005.

Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education; 1986.

Raghuramulu N, Madhavan NK, Kalyana SS. A Laboratory Techniques, NIN, ICMR publications, Hyderabad; 2003.

Ashoka S, Begum SS, Ray BRM, Muthuraju R. Nutritional evaluation of watermelon (Citrullus lanatus) rind petha for its sensory, shelf-life and consumer acceptability. Asian J Dairy and Food Res. 2022;41(2):225-230.

Longvah T, An̲antan̲ I, Bhaskarachary K, Venkaiah K, Longvah T. Indian food composition tables. National institute of nutrition, Indian Council of Medical Research Hyderabad; 2017.

Landau S, Everitt BS. A handbook of statistical analyses using SPSS. Boca Raton: Chapman & Hall/CRC; 2003.

Devhare PF, Kotecha PM, Godase SN, Chavan UD. Studies on nutritional quality of pomegranate peel powder peanut chikki. Int J Curr Microbiol. 2020;11:4081-4089.

Sunkireddy YR. Preparation and quality evaluation of peanut chikki incorporated with flaxseeds. J Food Sci Technol. 2011; 48(6):745-749.

Harsimart K, Dhawan SS. Studies on the preparation and storage of guava fruit bar. Haryana J Hort Sci. 2001;30(3/4):187-189.

Hirdyani H, Charak B. Nutritional, organoleptic evaluation and storage study of peanut chikki supplemented with flaxseeds. Int J Home Sci. 2015;1(3):40-43.

Muttagi GC, Joshi N, Shadakshari YG, Chandru R. Storage Stability of Value-Added Products from Sunflower Kernels. J Food Sci Technol. 2014;51(9):1806-1816.

Devhare P., Kotecha PM, Godase SN, Chavan UD. Studies on utilization of pomegranate juice in the preparation of peanut chikki. Int J Chem Stud. 2021;9(1): 1532-1535.

Kavali S, Shobha D, Shekhara R. Effect of Cooking on nutritional and antinutritional components of quinoa incorporated products. Pharm Innov. 2020;9(5):346-353.

Ajila CM, Leelavathi K, Rao UP. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci. 2008;48(2):319-326.

Noor Aziah AA, Komathi CA. Acceptability attributes of crackers made from different types of composite flour. Int Food Res J. 2009;16(4):479-482.

Kumari S, Grewal RB. Nutritional evaluation and utilization of carrot pomace powder for preparation of high fiber biscuits. J Food Sci Technol Mysore. 2007; 44(1):56-58.

Bukya A, Atole RR, Virkar MV. Preparation and standardization of chikki from groundnut (arachishypogaea) and Ragi (eleusinecoracana) its Storage Studies. World J Pharm Pharm Sci. 2017;7(2): 1325-1330.

Panwar M, Broadway AA. Development of value-added biscuits by incorporation of fruit pomace and other ingredients: A survey. Int J Adv Sci Eng Inf Technol. 2015;3(2):2348-7550.