Quality, Acceptability and Shelf Life Study of Micronutrient Fortified Indian Traditional Sattu
DOI:
https://doi.org/10.52151/jae2009462.1373Abstract
Three different fortified bengal gram and barley based sattu samples were prepared following standardized sattu making process and fortified as per FDA guidelines of flour for vitamins (thiamin, riboflavin, and niacin) and minerals (calcium and iron), packaged in low density polyethylene and laminated aluminium foil pouches and stored at 25o, 35oC and room temperature. Proportion of bengal gram and barley in different sattu samples was 100:0, 50:50 and 75:25. Although some changes in alcoholic acidity and moisture content were observed during 180 days storage period in different sattu samples at all the storage conditions, but these were within the permissible limit as per BIS standard. Free fatty acids also increased at all storage conditions; however it did not affect the degree of sensory acceptability of sattu samples. Protein digestibility in fortified sattu samples with 100:0, 50:50 and 75:25 parts of bengal gram and barley was 80.58%, 76.77% and 78.62%, respectively. Fortified bengal gram sattu provided 27.68% digestible protein, 5.23% fat, 3.21% ash, 1.03% dietary fibre, 396 Kcal, 170 mg calcium, and 12.5 mg iron per 100 g. Fortified sattu samples with 50:50 and 75:25 parts of bengal gram and barley provided 19.49 and 23.58% digestible protein; 3.31 and 4.21% fat; 2.57 and 2.93% ash; 1.45 and 1.11% dietary fibre; 387 and 391 Kcal; 130.78 and 144.58 mg calcium; and 8.39 and 10.4 mg iron per 100 g, respectively. Although the overall quality of the sattu samples stored at different storage condition was within the safe and acceptable limit, but the deterioration was low in sattu samples stored at 25oC (65%RH) in laminated aluminium foil pouches and hence may be considered for safe storage of sattu. Due to safer limit of alcoholic acidity 0.13%, overall nutritional quality, higher mean sensory score for roasted odour (7.61) and flavour and taste (8.14) of stored fortified bengal gram sattu, there is a scope for commercial production of nutritionally balanced bengal gram sattu with vitamins and minerals.
Downloads
References
Akeson W E; Stachman M A. 1964. A pepsin-pancreatin digest index of protein quality evaluation. J Nutr., 83, 257.
Allen LH; Gillespie SR. 2001. What works? A review of the efficacy and effectiveness of nutrition interventions. United Nations. Administrative Committee on Coordination/Sub-Committee on Nutrition, Geneva.
Asian Development Bank, Manila. ACC/SCN Nutrition Policy Paper No.19. ADB Nutrition and Development series Geneva 2001 No.5.
Anderson R A; Conway H F; Pfeifer V F; Griffin E L. 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci. Today, 14, 4-6.
AOAC. 1984. Official Methods of Analysis, Arlington, VA, USA: Association of Official Analytical Chemists.
BIS. 1971. IS: 6273 Part I and Part II. Guide for sensory evaluation of foods. Indian Standard Institution, Manak Bhawan, New Delhi.
BIS. 1998. IS: 14613 Roasted bengal gram flour (channa sattu)-specification. Bureau of Indian Standard, Manak Bhawan, New Delhi.
Cruickshank R; Duguid J P; Marmion B P; Swain R H A. 1975. Medical Microbiology – The Practice of Medical Microbiology, Churchill Livingstone, Edinburgh, London and New York.
Deshpande S; Bargale P C; Joshi K C; Singh V; Varghese S. 2004. Enhancing the nutritive value of barley based sattu by soy-fortification. The Ind. J. Nutr. Dietet, 41(4), 146-159.
Ensminger A H; Ensminger M E; Konlande J E; Robson John R K. 1995. The concise encyclopedia of food and nutrition. CRC Press, Boca Raton, Florida, pp. 318.
Hira C K; Kawatra B L; Sadana B; Sharma K K. 1996. A manual of laboratory techniques for nutrition research. Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, pp. 10.
Mridula D; Wanjari O D; Ilyas S M; Goyal R K; Manikantan M R, Bharti D K. 2004. Techno- Economic Facets of Sattu Processing Units. Technical Bulletin No. CIPHET/Pub/9/2003, Central Institute of
Post Harvest Engineering and Technology, Ludhiana, Punjab, India, 1-16.
Ranganna S. 1986. Handbook of Analysis and Quality Control for Fruits and vegetable products. Second Edition. Tata McGraw-Hill Publishing Company Limited, New Delhi, pp. 8.
Sahay K M; Singh K K. 2001. Unit Operations of Agricultural Processing. Second revised edition, Vikas Publishing House Pvt. Ltd. New Delhi, pp. 66-102.
Sowbhagya C M; Bhattacharya K R. 1976. Lipid autoxidation in rice. J. Food Sci, 41, 1018-1023.
Singh M. 2004. Role of micronutrients for physical growth and mental development. Indian J Pediatr, 71, 59-62.
Thapar V K; Sehgal V K; Paul Shashi. 1988. Post- Harvest Quality Analysis of Foodgrains – Research Bulletin. Department of Processing and Agricultural Structures, Punjab Agricultural University, Ludhiana, pp. 13, 32.
Thakur B R; Arya S S. 1990. Packaging requirements and stability of fried wheat snacks (Trisnacks), J Food Sci Technol, 27(2), 76-81.
Vijayraghavan K; Balakrishna N; Antony G M. 2000. Report on Food and Nutrient Intakes of Individuals. National Nutrition Monitoring Bureau. National Institute of Nutrition, Hyderabad.
