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Housalmal, Sukanya
- Effect of Soybean Fortification on Quality and Acceptability of Sattu
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, IN
2 Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, IN
2 Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 7 (2013), Pagination: 285-293Abstract
In India, 65-70 per cent population is vegetarian and depends upon food grain for nutritional requirement. Dietary protein is derived from pulses, oilseeds and cereals. Both cereals and pulses are nutritionally important since they usually provide the bulk of the diet and are also a relatively cheap source of energy, protein and important vitamins and minerals. S attu is a ready-to-eat traditional snack food and is considered as food of the poor people. It is most popular in Bihar and Uttar Pradesh. In rural areas of Maharashtra, sattu , a traditional weaning food, is consumed by all age groups. S attu is prepared from the flour of roasted cereals or legumes or combination of cereal and legumes with added flavoring agents. Traditional sattu is a mixture of Bengal gram and wheat flour 1 . It has a natural taste and easy to digest and can be eaten by all age groups and hence is good for first solid feeds. It energizes and refreshes the body immediately on consumption.
References
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- Evaluation of Shelf-Life of Soy Based Weaning Food Using Different Packaging Material
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 119-123Abstract
Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. Weaning foods were formulated by complementing with unsprouted and sprouted soybean at 0, 10 and 20 per cent level of fortification. Soy based weaning foods were packed in three different packaging materials i.e. LDPE, HDPE and LAF. Shelf-life was analyzed for chemical parameters including: moisture and free fatty acid (FFA) content at time intervals of 15 days and 90 days of storage at 30°C with 65 per cent relative humidity. During storage moisture and FFA content were increased. Free fatty acid content of unsprouted soybean supplemented weaning food significantly increased from 0.31 to 0.73 per cent whereas for sprouted soybean supplemented weaning food, values of FFA increased from 0.30 to 0.61 per cent. However, moisture content was increased with increase in storage period. The laminated aluminium foil (LAF) package was proved to be best packaging material for storage of soy based weaning food. The maximum shelf-life of the products was up to 90 days under the storage conditions studied.Keywords
Weaning Food, Shelf-Life Studies, Packaging Material, Free Fatty Acid.References
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