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