PREPARATION AND QUALITY EVALUATION OF FROZEN SWEET CORN CHIKKI INCORPORATED WITH FLAX SEEDS

Abstract

This study evaluates the quality of frozen sweet corn chikki incorporated with flax seeds, aiming to improve its
nutritional profile while maintaining high quality attributes. Key parameters analysed include pH, moisture
content, ash, fat, carbohydrate, Brix, protein, presence of yeast and mould, and acidity. Physical characteristics
determine the texture, appearance, and general acceptability of the product. The moisture content is 4.2%,
ensuring a crunchy texture and preventing microbial growth. The Brix value indicates the amount of sugar in the
product, indicating consumer-pleasing and suitable sweetness. The ash content measures 1.8%, indicating the
presence of necessary minerals. The fat concentration is 9%, contributing to the texture and flavour of the
chikki. Chemical composition, pH, acidity, and carbohydrate content are assessed for stability, flavour, and
nutritional value. The pH level is between 5.5 and 6.5, preserving the product's flavour and durability while
reducing microbial growth. Acidity is at 0.35%.35%, enhancing the flavour profile and aiding in product
preservation. 60% of the food's calories come from carbohydrates, primarily from sweet maize and
jaggery.Biochemical characteristics ensure microbiological safety by testing for yeast and mould. Results show
no discernible amounts of these microbes, indicating hygienic handling and storage. Preparation and quality
assessment of sweet corn chikki by conducting T1,T2,T3 trails. The trail T3 is swell satisfied all the conditions.
Flax seeds, known for their high concentration of omega-3 fatty acids, dietary fibre, and antioxidants, enhance
the protein content and fibre content, making the chikki a tasty snack and a nutritious choice for healthconscious
consumers. The chikki samples were tested for microbiological contamination, revealing no mould
or yeast. This indicates hygienic handling and storage, making the product safe for consumption. Flax seeds,
known for their high omega-3 fatty acid content, dietary fibre, and antioxidants, were added to enhance the
nutritional profile. The chikki's protein content was 12%, primarily due to flax seeds, which support muscle
growth and repair. The addition of flax seeds also increased the fibre content, aiding digestion and providing
additional health benefits. This combination makes the chikki a tasty snack and a nutritious choice for healthconscious consumers.