Organoleptic properties of chikki developed from rice flake flour and figs
International Journal of Development Research
Organoleptic properties of chikki developed from rice flake flour and figs
Received 17th February, 2017; Received in revised form 22nd March, 2017; Accepted 26th April, 2017; Published online 18th May, 2017
Copyright©2017, Sharma Luxita and Surampalli Shruthilaya. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The present study was conducted to prepare a food product in form of chikkis with rice flakes flour and figs. The chikkis weight was 100gms after the whole processing was carried out.The chikki is high in IRON, CALCIUM and PHOSPHORUS required by human body for supporting metabolism and healthy bones. This chikki could be helpful in treating/managing the Iron deficiency Anemia & Bone disorders such as Osteoporosis, Rickets, Hypocalcaemia, Arthritis etc. This can be helpful for poor people as well whose nutritional needs are not completed with food daily. The chikkis are obtained by first grinding the rice flake into fine flour and figs and raisins are cut into small pieces and soaked for 15 min. (50gms rice flake flour: 50gms figs) respectively. Dry coconut is grated. Sesame seeds are roasted. Rice flake flour, soaked raisins and figs dry coconut powder are added in a bowl and mixed well. Jaggery is heated and melted to mix all the ingredients in it to make a chikki. The sensory evaluation was carried out by twenty panels of experts. Sample A was best scored by the panellists for the various parameters such as taste, color, texture, firmness and crispiness.
