Vol. 11, Issue 9 (2022)

Author(s):
Dr. RB Kshirsagar, Dr. Jadhav BA and Dr. NM Deshmukh

Abstract:
In this present study the attempt was made to prepare peanut Chikki by adding blend of guar gum with Arabic gum at various levels 0.1, 0.2, 0.3 and 0.4 percent. The peanut Chikki was prepared and evaluated for sensory, textural and microbial quality. The moisture content 7.52%, fat 42.85%, protein 25.72%, carbohydrate 19.44%, fiber 2.98% and ash 1.49% for raw peanut and in case of roasted peanut moisture content 3.28%, fat 42.46%, protein 24.10%, carbohydrate 25.78%, fiber 2.96% and ash 1.42% respectively. As peanuts are roasted moisture is released and facilitated moisture loss. Raw peanut showed a good source of calcium and iron (136.4 and 177.4 mg/100 gm); the roasted peanut is good source of phosphorus (0.72 mg/100 gm). The moisture content of the product was in the range of 3.30 to 3.37%. Sensory scores for colour and appearance, flavor, taste of the product does not show any notable change. In case of texture maximum score was obtained and acceptable quality of peanut Chikki can be prepared up to 0.3% of each of blend gum concentration. Force required to break the peanut Chikki was ranged in between 12.98 kg to 14.60 kg. As per the sensory evaluation 13.48 kg force found to be suitable i.e. satisfactory texture (bite). The Total plate counts ranged from 45-6452 cfu/g. In case of Yeast and mold count was obtained in between 0-11 cfu/g. The production cost for 50 g of peanut Chikki is Rs 3.53.