KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/58870
Title: | Studies on ready- to- eat Soybean Fortified Snack Food-Sorghum Sattu |
Other Titles: | Not Available |
Authors: | Sumedha Deshpande, PC Bargale and Manoj Kumar Tripathi |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Institute of Agricultural Engineering |
Published/ Complete Date: | 2013-05-01 |
Project Code: | Not Available |
Keywords: | Soy- sattu, Soy fortification, Sorghum Sattu, Roasting, Nutritious snack food, Development, Acceptability, Shelf – life |
Publisher: | Scientific Planet Society |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | ‘Sattu’ is a roasted flour mixture of cereal and pulse combination and used as ‘ready -to-eat’ snack food in most parts of India. Owing to its high nutritional balance, long shelf life and excellent taste, sattu is also a popular supplement food especially in rural India. Efforts were made in present study to fortify soybean and sorghum with Bengal gram (Chickpea) in various proportions to prepare nutritious and ready- to- eat snack. The selected grains were moisture conditioned to 30% level, roasted and powdered and then blended in different proportions so that an acceptable final product with maximum nutritional benefit and adequate shelf life was developed. Soybeans were blended in the range of 10 to 40% while sorghum was incorporated from 10 to 35% and the proportion of Bengal gram varied in the range of 40 to 70%. The products developed were analyzed for their proximate composition, shelf life and sensory evaluation. Results indicated that protein content of the developed products increased from 20 to 70% when compared to the conventional sorghum:Bengal gram sattu, while fat content increased by 21 to 121% depending upon the level of soybean fortification. Results of sensory evaluation showed that soy-sorghum-sattu fortified up to a level of 30% soybean well accepted. The Shelf life studies indicated that soy-sattu could safely be stored in metallic containers up to 60 days during summer and rainy seasons. The economic analysis revealed that production of soy-sorghum fortified sattu could be a profitable proposition at small scale (50kg/d) pilot plant level. |
Description: | Not Available |
ISSN: | 2321 – 3663 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Octa Journal of Biosciences |
Journal Type: | Research |
NAAS Rating: | 4.27 4.27 |
Volume No.: | 1(1) |
Page Number: | 8-16 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/58870 |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
32 Studies on ready- to- eat Soybean Fortified Snack Food-Sorghum Sattu 2.pdf | 316.3 kB | Adobe PDF | View/Open |
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.