Quality Evaluation of Instant Chakli Mix

Abstract

Chakli is a coiled- round, salty, deep-fried snack commonly prepared in different occasion in tribal belt from rice and chickpea flour paste seasoned with turmeric and chili powder. In the present study various cheapest legume dhal flours viz., soybean and field pea were used to make more nutritious chakli. Instant chakli mixes and control were evaluated on sensory, nutritional and storability parameters and standardized as per desired acceptable sensory characteristics. Based upon the sensory evaluation, the optimized level of supplementation was found to be 25% supplementation of legume dhal flour in rice flour. Soybean blended mix showed better nutritional quality in comparison to other mixes in respect of higher contents of protein, calcium and phosphorus content. The prepared chakli mixes could be safely stored for 6 months at room temperature in polyethylene bags at ambient conditions as monitored by changes in moisture content, free fatty acids and sensory quality. Soybean and field pea blended instant mixes were low in rate as compare to chickpea blended mix. Hence, it was concluded that rice based instant chakli mixes blended with soybean or field pea as per local availability could easily be formulated having high nutritional quality, low in cost and six months shelf life at local household level for developing acceptable quality of chakli. This rice based instant chakli mixes being a rich source of nutrients could be incorporated in the daily diets of poor families as a remedial measure for eradication of malnutrition.