title: Effect of storage on quality of fortified Bengal gram sattu.
abstract: Fortified Bengal gram sattu was prepared following standardized sattu making procedure and fortified as per FDA using wheat flour with thiamin, riboflavin, niacin, Ca and Fe and stored at 25°C, 65% RH and 35°C, 65% RH and at ambient condition (16-39°C, 18-98% RH) in low density polyethylene and laminated aluminum foil pouches. Alcoholic acidity increased by 0.04% in different sattu samples during 180 days storage but was within the acceptable limit as per BIS standard. Free fatty acids content (as oleic acid) also increased from 0.06% (in fresh) to 0.14%; however it did not affect sensory acceptability of sattu stored under different conditions. Protein digestibility, Ca and Fe contents in fortified samples were 80.6%, 170.1 and 12.5 mg/100 g, as against 80.6%, 69.5 and 10.2 mg/100 g, in control sample respectively. Storage temperatures and packaging materials did not affect the overall quality of fortified sattu except moisture content and total microbial load during 6 months storage. Fortified Bengal gram sattu, both fresh and stored, were within the acceptable sensory quality when used in the drink form.
authors.affiliation: Food Grains and Oilseed Processing Division, Central Institute of Post-harvest Engineering and Technology (ICAR), Ludhiana, 141 004 India.
authors.forename: D
authors.initials: D
authors.lastname: Mridula
authors.forename: Rita
authors.initials: R
authors.lastname: Jain
authors.forename: K K
authors.initials: KK
authors.lastname: Singh
keywords: Bengal gram sattu; Fortification; Product quality