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Standardisation and quality evaluation of millet-based Chikki using Quinoa and Bajra
Department of Life Sciences and Nutrition, Capital Degree and PG College – Shapur Nagar, Hyderabad, Telangana, India.
Research Article
International Journal of Science and Research Archive, 2024, 23(02), 2511–2517.
Article DOI: 10.30574/ijsra.2024.12.2.1556
Publication history:
Received on 14 July 2024; revised on 20 August 2024; accepted on 23 August 2024
Abstract:
Millet Chikki is a nutritionally enriched snack crafted from millet grains, an ancient gluten-free staple. This innovative take on traditional Chikki blends the goodness of millets with essential nutrients, catering to modern health-conscious consumers. Since, millets are known to be rich in proteins, fibre, vitamins, and minerals, it provides a sustainable source of energy. This study focuses on the standardization and quality evaluation of millet-based Chikki incorporating quinoa and bajra, with jaggery syrup as a sweetener. Three different formulations of Chikki were prepared: Sample-A (60% roasted quinoa, 30% jaggery syrup, 10% other ingredients), Sample-B (60% roasted bajra, 30% jaggery syrup, 10% other ingredients), and Sample-C (30% roasted quinoa, 30% roasted bajra, 30% jaggery syrup, 10% other ingredients). Sensory evaluation revealed that Sample-A had superior sensory attributes, including aroma, appearance, texture, taste, and overall acceptability, compared to Sample-B and Sample-C. Nutritional analysis showed that Sample-A had the highest energy content (699 kcal/100g) and a balanced nutrient profile. Antioxidant assays demonstrated significant free radical scavenging and reducing capabilities in Sample-A, while microbiological analysis confirmed its safety with low microbial load and absence of harmful pathogens. These findings highlight that the inclusion of roasted quinoa enhances both the sensory appeal and nutritional value of millet-based Chikki, making Sample-A the optimal formulation.
Keywords:
Quinoa; Bajra; Millet Chikki; Organoleptic properties; Nutritional parameters
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
