Development of Value-added Food Recipes with Mixed Seeds and Quality Evaluation

Abstract

The present study aimed to develop and evaluate value-added mixed seed chikki as a nutrient-dense functional snack using combinations of amaranth, sunflower, flaxseed, sesame, pumpkin, halim (garden cress), and muskmelon seeds with jaggery and date syrup. Four formulations (P1, P2, P3, and P4) were standardized and evaluated for sensory acceptability using a 9-point hedonic scale. Based on the sensory scores, the most acceptable formulation was selected for nutritional analysis and storage stability studies. Nutrient composition was estimated using the Indian Food Composition Tables (IFCT, 2020), while calcium and iron contents were determined by titrimetric and Wong’s methods, respectively. Storage stability was assessed through periodic sensory evaluation. Statistical analysis was performed using one-way ANOVA, independent t-test, and chi-square test to determine significant differences among formulations and during storage. The developed mixed seed chikki exhibited good sensory acceptability and was found to be rich in energy, protein, healthy fats, calcium, and iron. The selected formulation maintained acceptable sensory quality throughout the storage period with only minor changes. Significant differences (p ≤ 0.05) were observed in selected sensory attributes among the formulations and during storage. The findings suggest that mixed seed chikki can serve as a nutritious, acceptable, and affordable functional snack for adolescents and young adults. Incorporation of multiple nutrient-rich seeds provides an effective strategy for enhancing the nutritional quality of traditional snack foods and promoting healthier dietary practices.