Formulation and Preparation of Spicy Peanut Chikki

Abstract

Enhancing Traditional Confections: Development and Characterization of Spicy Peanut Chikki. Spicy Peanut Chikki is a novel adaptation of the traditional Indian brittle, incorporating a blend of spices to elevate its sensory appeal and nutritional profile. This research investigates the formulation, production, and physicochemical properties of Spicy Peanut Chikki, focusing on the effects of adding chili powder, cumin powder, ginger powder, chat masala and other spices to the classic peanut and jaggery base. The study evaluates the product\'s texture, flavor profile, shelf life, and consumer acceptability using sensory and instrumental analysis. Results indicate that the incorporation of spices enhances the flavor complexity without compromising the structural integrity of the chikki. This innovation preserves the cultural essence of traditional chikki while appealing to modern palates, offering potential for commercial production and increased market demand. This research meticulously investigates the formulation of a novel spicy peanut chikki, expanding upon the traditional Indian confection by incorporating a carefully selected blend of spices. The study systematically outlines the preparation process, commencing with the precise development of a jaggery-based syrup cooked to a critical hard-ball/crack stage, ensuring optimal textural attributes in the final product. Subsequently, high-quality roasted peanuts are uniformly integrated into the molten syrup, followed by the incorporation of a custom-designed spice mixture. This spice blend, featuring red chili powder for heat, cumin and coriander powders for earthy and citrusy undertones, black salt for a distinctive savory note, and a subtle hint of asafoetida for aromatic complexity, aims to create a unique and appealing flavor profile.

Introduction

India’s rich culinary tradition includes a variety of traditional sweets, with Chikki—a brittle made mainly from jaggery and roasted peanuts—being especially popular. Jaggery, a natural sweetener derived from concentrated sugarcane juice, is nutrient-rich and a healthier alternative to refined sugar, containing proteins, minerals, vitamins, and antioxidants. While peanut Chikki is common, other variants include ingredients like puffed rice, sesame, coconut, and nuts.

A novel variation called Spicy Peanut Chikki has been developed to cater to diverse tastes by adding spices such as chili powder, dried ginger, cumin, and rock salt, enhancing flavor and nutritional value without compromising traditional qualities. This spicy version offers a nutrient-dense snack with proteins, healthy fats, and antioxidants, making it suitable even during fasting periods due to its digestibility and immune-supporting properties.

The study discussed focuses on the development, nutritional profiling, and consumer acceptance of Spicy Peanut Chikki, aiming to combine health benefits with appealing taste. The addition of spices also improves the product’s shelf life and sensory qualities, reflecting the evolving trend in the functional food industry which is growing globally and especially in India and Canada.

The ingredients like peanuts, jaggery powder, sesame seeds, and various spices each contribute unique nutritional and health benefits, from protein and fiber to antioxidants and minerals. The production process involves roasting, preparing jaggery syrup, mixing spices and nuts, molding, cooling, and packaging.

Conclusion

This research demonstrates the potential for innovation in traditional confections by incorporating novel ingredients and flavor profiles. The development of Spicy Peanut Chikki offers a unique fusion of traditional Indian cuisine with modern flavors, which can appeal to a wider range of consumers. The results of this study provide a foundation for the commercial production of Spicy Peanut Chikki, which can help to revitalize the traditional Indian confectionery industry. The research on the development of spicy peanut Chikki highlights its potential as an innovative and nutritionally enriched snack. By integrating spices into the traditional peanut Chikki recipe, the study demonstrates a successful fusion of flavors that caters to modern consumer preferences for taste and health benefits. The product showcases balance of macronutrients, a boost in antioxidant properties from spices, and adherence to sensory acceptance criteria.

References

[1] Zhao, X., Chen, J., & Du, F. (2012). Potential use of peanut by-products in food processing: a review. Journal of food science and technology, 49, 521-529. [2] Chang, A. S., Sreedharan, A., & Schneider, K. R. (2013). Peanut and peanut products: A food safety perspective. Food Control, 32(1), 296-303. [3] Ukey, E. P., Ingale, V. M., Wategaonkar, S. B., Park, J. P., Pillai, P. K., Ghatge, J.S., & Khot, S. P. J. (2024). Jaggery making reforms, value addition and preservation: A comprehensive review. International Journal of Advanced Biochemistry Research, 8(1), 692-701. [4] Li, M., Luo, J., Nawaz, M. A., Stockmann, R., Buckow , R., Barrow, C., ... & Rasul Suleria, H. A. (2024). Phytochemistry, bioaccessibility, and bioactivities of sesame seeds: An overview. Food Reviews International, 40(1), 309-335. [5] Mostashari, P., & Mousavi Khaneghah, A. (2024). Sesame Seeds: A Nutrient-Rich Superfood. Foods, 13(8), 1153. [6] Sarker, A. K., Rashid, M., Roy, D. C., Musarrat, M., & Bithi, U. H. (2021). Ginger (Zingiber officinale) powder from low temperature drying technique. Bangladesh Journal of Scientific and Industrial Research, 56(2), 133-140. [7] Fatima, T., Beenish, N. B., Gani, G., Qadri, T., & Bhat, T. A. (2018). Antioxidant potential and health benefits of cumin. J Med Plants Stud, 6, 232-236. [8] Singh, K. K., & Goswami, T. K. (2000). Thermal properties of cumin seed. Journal of Food Engineering, 45(4), 181-187. [9] Kamal, M. M., Ali, M. R., Rahman, M. M., Shishir, M. R. I., Yasmin, S., & Sarker, M. S. H. (2019). Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of greenand red chilli (C apsicum annum L.) powder. Journal of food science and technology, 56, 3185-3194. [10] Jalgaonkar, K., Mahawar, M. K., Girijal, S., & Hp, G. (2024). Post-harvest profile, processing and value addition of dried red chillies (Capsicum annum L.). Journal of Food Science and Technology, 61(2), 201-219. [11] Sarker, A., Ghosh, A., Sarker, K., Basu, D., & Sen, D. J. (2016). Halite; the rock salt: enormous health benefits. World Journal of Pharmaceutical Research, 5(12), 407- 416. [12] Fayet-Moore, F., Wibisono, C., Carr, P., Duve, E., Petocz, P., Lancaster, G., ... & Blumfield, M. (2020). An analysis of the mineral composition of Pink Salt available in Australia. Foods, 9(10), 1490. [13] Pallavi, B. V., Chetana, R., & Reddy, S. Y. (2014). Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki-an Indian traditional sweet. Journal of food science and technology, 51, 158-162. [14] Tyagi, A. K., Shah, N. G., & Vinjamur, M. (2011). Chikki: food from de-oiled peanut cake. Journal of Agricultural Engineering, 48(4), 60-63. [15] Abegaz, E. G., Kerr, W. L., & Koehler, P. E. (2004). The role of moisture in flavor changes of model peanut confections during storage. LWT-Food Science and Technology, 37(2), 215-225. [16] Abegaz, E. G., Kerr, W. L., & Koehler, P. E. (2006). Descriptive sensory analysis of stored model peanut confections with different sugar, moisture, and antioxidant levels. Peanut Science, 33(1), 53-59. [17] Carminati, J. D. A., Amorim Neto, D. P., Morishita, K. N., Takano, L. V., Olivier Bernardi, A., Copetti, M. V., & do Nascimento, M. D. S. (2016). Microbiological contamination in peanut confectionery processing plants. Journal of applied microbiology, 121(4), 1071-1078.

Copyright

Copyright © 2025 Prof. Prashant Watkar, Prof. K.M. Deo, Ankita Jalkote, Minal Datar, Nilima Mishra, Mayur Dongre. 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.