Chikki or peanut brittle, a traditional sweet snack was chosen as vehicle for enrichment with added natural nutraceuticals through herbs. The formulation and process for preparation of chikki with added herbs like ashwagandha (Withania somenifera), tulasi (Ocimumsanctum L.) and ajwain (Trachyspermum ammi S.) were standardized. The polyphenol content of chikki with added herbs ranged 0.29-0.46 g/100 g. Among the herbs, ajwain showed more potent antioxidant activity followed by tulasi, whereas ashwagandha and product prepared with it showed the least activity. Total carotenoid contents of chikki with added herbs ranged between 1.5 and 4.3 mg/100 g. Storage studies showed that chikki prepared with tulasi and ajwain were sensorily acceptable up to 90 days, while rancid notes were observed in control and chikki with added ashwagandha at the end of 30 days. Thus chikki with added herbs in addition to containing natural nutraceuticals like polyphenols and carotenoids had improved storage stability compared to control.
