Vol. 10, Issue 4 (2021)

Author(s):
Diksha and Dr. Rajni Modgil

Abstract:
In the present study an attempt has been made to get nutritionally aware about Potato cutlet (Tikki), and find out the variant ways to make them nutritious by loading healthy ingredients in the traditional recipe. The study was carried out with the aim of evaluation of Physico-chemical, functional, nutritional and organoleptic evaluation of one of this very famous Indian street food, by collecting its samples from street vendors and its comparison with control and value added samples which were prepared in the laboratory. Value addition was done by adding germinated seeds of green gram and chickpea. Value addition was helpful in improving the nutritional quality of Tikki in comparison to rest of the samples. It resulted a significant (p≤0.05) increase in the protein (12.60%) and fibre (1.85%) content. The peroxide value, free fatty acid was higher in street vendor samples i.e. (9.07 meg/kg) and (1.21% oleic acid).