Supplementation of sattu with germinated soybean flour
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Date
2006
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Publisher
CCSHAU
Abstract
The soybean grains were soaked for 12 hours at 25°C followed by
draining for 10 minutes. The soybean grains were then kept for germination
at 25°C and 85% R.H. Kilning treatment was given for 15 minutes at 80°C,
followed by roasting for 15 minutes in sand in a hemispherical aluminum
pan maintained at medium flame. Dehulling was done manually by
winnowing. Grinding was done using home-scale flour mill (atta-chakki).
The flour obtained was sieved using 60- mesh sieve. Roasted barley and
chickpea flours were prepared using standard methods. The flours of
soybean, barley and chickpea were then mixed in ratio of 30:60:10. The
mixture was then mixed with sugar (1:1) and water (1:1) to obtain soy-sattu.
Individual flours and selected combination with and without sugar were
kept in low density polyethylene (LDPE), polypropylene (PP) and laminated
packaging materials and studied for moisture content, peroxide value and
sensory characteristics for 60 days. A significant increase in the moisture
content was observed during storage and significant difference was
observed within the packaging material except in the selected combination
of flours with presence and absence of sugar. Also, peroxide value increased
significantly during storage and differed significantly within the packaging
material. The sensory scores indicated that there was no significant change
in the sensory quality pertaining to colour and appearance, flavour, aroma,
taste and overall acceptability during storage except in case of soybean flour
due to development of high rancidity. During this study, laminated pouch
was found to be the most effective in retaining the chemical stability and
prolonging the shelf life of the product.