Abstract
Background: Sattu is a traditional and well known functional food in India. It is consumed as a refreshing drink during summers. In Ayurveda, Sattu has been described as Saktu. According to classical texts of Ayurveda, Powder of roasted and dehusked Yava (barley) is known as Saktu. Liking and disliking for any food article depends on senses of consumer. For deciding the consumer’s choice toward the food products, sensory parameters followed by the nutritional properties are required to be considered. Aim and objectives: To standardize recipe of Sattu-Mantha and sensory evaluation of Sattu-Manha. Material and methods: In present study, sensory evaluation of Yava (Barley) Sattu prepared by two different methods has been carried out. Sattu was served in the form of Mantha. In this study scoring for different sensory parameters was done by using 9-point Hedonic scale (Lawless and Klein, 1991). Results and Conclusion: On the bases of scores given to different sensory parameters, Sattu-Mantha prepared by both the methods is accepted by assessors but Sattu-Mantha prepared by using sugar powder was much liked by assessors as compared to Sattu-Mantha prepared by using Jaggery powder.
Highlights
Sattu is a traditional food in India
Material and methods: In present study, sensory evaluation of Yava (Barley) Sattu prepared by two different methods has been carried out
On the bases of scores given to different sensory parameters, Sattu-Mantha prepared by both the methods is accepted by assessors but Sattu-Mantha prepared by using sugar powder was much liked by assessors as compared to Sattu-Mantha prepared by using Jaggery powder
Summary
Sattu is a traditional food in India It is roasted pulse or cereal flour and used as ready – to – eat (RTE) snack food in northern parts of India, in rural areas (1). It is traditionally prepared from either roasted cereal barley, maize or roasted bengal gram or combination of these. Sattu/Saktu is dry in nature, aggravates Vata, increases fecal matter and regulate peristalsis When consumed, it immediately nourishes and strengthens the consumer (6). For deciding the consumer choice towards the food products, sensory parameters followed by the nutritional properties are required to be considered. Preetpal Singh et al, Standardization and Sensory evaluation of Sattu-Mantha: A traditional energy drink
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
