Physico-Chemical and Sensory Evaluation of Commercial Chakli and Development of Little Millet (Panicum sumatrense) Chakli
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Date
2012
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Publisher
UAS, Dharwad
Abstract
Considering the fact that chakli is one of the most popular Indian snacks and
little millet being a nutritionally superior cereal grain, documentation of chakli
recipes was done by collecting fifty recipes from books, magazine and internet
sources. The documentation reveal that rice was the most common cereal (86 %) and
black gram dahl being the most common pulse (28 %) and little millet being least
used cereal (2%) for chakli preparation. The evaluation of commercial chakli revealed
that chakli in Dharwad local market had a fat content of 17-42 per cent and the
sensory acceptability varied vastly among the samples. Optimization of processing
methods of little millet grains and other ingredients for preparing a good quality
chakli was done and sensory evaluation was performed at each stages to ensure a
consumer acceptable chakli which revealed that the optimised processing condition,
ingredients and frying condition for chakli preparation were the flour mixture from
washed dried roasted little millet with puffed bengal gram flour at the ratio of 1: 0.5
with 5 per cent of heated oil as shortening, 1.5 per cent of ajwain and pinch of
asafoetida as spice mix which was fried at 180°C for 4 minutes The optimised chakli
was further compared with rice chakli and it was found that little millet chakli had a
nutrient content of 12.75, 32.89, 3.49 and 2.62 per cent for protein, fat, ash and crude
fibre respectively which was superior to rice chakli and the sensory acceptability was
on par with rice chakli. The stored little millet chakli was organoleptically acceptable
up to two month when packed in 150 gauge polyethylene cover and stored at an
ambient temperature with free fatty acid change from 1.13 per cent at the initial day to
1.87 per cent at the end of the storage period.