Supplementation of sattu with germinated soybean flour
| dc.contributor.advisor | .Garg, M.K. | |
| dc.contributor.author | Tyagi, Neha | |
| dc.date.accessioned | 2016-12-20T09:52:43Z | |
| dc.date.available | 2016-12-20T09:52:43Z | |
| dc.date.issued | 2006 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/91261 | |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food Technology | en_US |
| dc.these.type | M.Sc | |
| dc.title | Supplementation of sattu with germinated soybean flour | en_US |
| dc.type | Thesis | en_US |
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