DEVELOPMENT OF FUNCTIONAL CHIMILI

Abstract

Ragi ladoo is a well-known sweet in India. On the other hand, chimili is a traditional South Indian sweet made from ragi, groundnuts, and jaggery. This project focuses on producing a functional version of the product, which is much healthier than the original recipe. The functional one is made with ingredients like sunflower seeds, flax seeds, and Makhana, added to increase its nutritional value. Twenty trials were conducted with varying proportions of these ingredients. Sensory analysis was performed to finalize an optimized formulation. Trials 1 and 17 were determined by sensory review to be the most suitable formulations, as they had balanced flavour and aroma, texture, mouthfeel, and appearance. The final chimili had the following ideal nutritional profile: 47.4% carbs, 9.8% protein, 13.02% fat, 81.65% moisture, 1.95% ash, 72.80% antioxidant activity, and 9.8 μg GAE/g TPC. The sensory and nutritional characterstics of the optimized formulation made the chimili functional and healthier choice.