1,721,115 research outputs found
Development and Evaluation of Soy-Fortified Sattu
No full text\u27Sattu . is a roasted flour mixture of cereal and pulse combination and used as \u27ready -to-eat\u27 snack food in most parts of India. Owing to its high nutritional balance, long shelf life and excellent taste, sattu is also a popular supplement food especially in rural part of the country. Efforts were made in the present study to fortify soybean and wheat with bengal gram (Chickpea) in various proportions to prepare nutritious and ready to eat snack. The selected grains were moisture conditioned to 30% level, roasted, powdered and then blended in different proportions to develop an acceptable final product with maximum nutritional benefit and adequate shelf life. Soybeans were blended in the range of 10 to 40% while wheat was incorporated from 10 to 35% and the proportion of Bengal gram varied in the range of40 to 70%. The products developed were analyzed for their proximate composition, shelf life and sensory evaluation. Results indicated that protein content of the developed products increased from 16 to 72% when compared to the conventional wheat bengal gram sattu. while fat content increased by 26 to 139% depending upon the level of soybean fortification. Results of sensory evaluation showed that soy-wheat-sattu fortified up to a level of 30% soybean were acceptable. The shelf life studies indicated that soy-sattu could safely be stored in metallic containers up to 60 days during summer and rainy seasons
Effect of Roasting on Quality of Bajra and Sattu
No full textRoasting has a significant impact on the quality of the final product. In order to see the effect of roasting on geometric mean diameter, colour. hardness, toughness. average rupture force and sensory attributes of bajra for making sattu, bajra was roasted at three temperatures (160, 130 and 200°C) for a time period of45, 60 and 75 sec. In general. geometric mean diameter, hardness, toughness and average rupture force increased with increase in roasting temperature. Roasting brought a significant change in colour of bajra grain and roasted bajra flour samples. ho and C* of bajra flour increased with increase in time at the same roasting temperature except at 180°C for 45 s time. Roasting of bajra at 180°C for 60 s was found to be best for making sattu. The 10% level of bajra flour with bengal gram (90%) was found the most accepted sattu formulation
Standardization and Sensory evaluation of Sattu-Mantha: A traditional energy drink
Full text linkBackground: 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
Quality, Acceptability and Shelf Life Study of Micronutrient Fortified Indian Traditional Sattu
No full textThree different fortified bengal gram and barley based sattu samples were prepared following standardized sattu making process and fortified as per FDA guidelines of flour for vitamins (thiamin, riboflavin, and niacin) and minerals (calcium and iron), packaged in low density polyethylene and laminated aluminium foil pouches and stored at 25o, 35oC and room temperature. Proportion of bengal gram and barley in different sattu samples was 100:0, 50:50 and 75:25. Although some changes in alcoholic acidity and moisture content were observed during 180 days storage period in different sattu samples at all the storage conditions, but these were within the permissible limit as per BIS standard. Free fatty acids also increased at all storage conditions; however it did not affect the degree of sensory acceptability of sattu samples. Protein digestibility in fortified sattu samples with 100:0, 50:50 and 75:25 parts of bengal gram and barley was 80.58%, 76.77% and 78.62%, respectively. Fortified bengal gram sattu provided 27.68% digestible protein, 5.23% fat, 3.21% ash, 1.03% dietary fibre, 396 Kcal, 170 mg calcium, and 12.5 mg iron per 100 g. Fortified sattu samples with 50:50 and 75:25 parts of bengal gram and barley provided 19.49 and 23.58% digestible protein; 3.31 and 4.21% fat; 2.57 and 2.93% ash; 1.45 and 1.11% dietary fibre; 387 and 391 Kcal; 130.78 and 144.58 mg calcium; and 8.39 and 10.4 mg iron per 100 g, respectively. Although the overall quality of the sattu samples stored at different storage condition was within the safe and acceptable limit, but the deterioration was low in sattu samples stored at 25oC (65%RH) in laminated aluminium foil pouches and hence may be considered for safe storage of sattu. Due to safer limit of alcoholic acidity 0.13%, overall nutritional quality, higher mean sensory score for roasted odour (7.61) and flavour and taste (8.14) of stored fortified bengal gram sattu, there is a scope for commercial production of nutritionally balanced bengal gram sattu with vitamins and minerals
Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea
No full textSattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. These products carry immense benefits for consumers and for widespread popularity; it is essential that the roasting of sattu for further processing be investigated for improving the properties of sattu while reducing its antinutritional factors. In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. Chickpea grains were roasted in sand for different time periods (3–17 min) and temperature combinations (171–228°C). Results revealed that samples treated at 180°C for 15 min had maximum sensory score (3.99) followed by the samples treated at 200°C for 10 min and at 228°C for 10 min. Overall sattu roasted at 180°C for 15 min was found suitable for further application
Standardization and quality profile of sattu mix
No full textWheat (T1) and maize (T2) based sattu were
formulated using chick pea, barley and other food adjuncts.
Results revealed that, no significant difference was
observed in the protein and ash content between control
(chickpea basede sattu mix) and T1. However, significant
difference was observed between the control and T2 sample
between moisture, fat, insoluble and total fiber, with the
exception of protein, soluble fiber and ash. In case of T1
and T2, significant difference was observed in fat and total
fiber content. Coming on to the mineral composition, significant
difference was observed between the mineral
content in control and T1, with respect to calcium, potassium,
sodium, magnesium, iron, manganese and copper. In
case of control and T2, significant difference was observed
with respect to calcium, potassium, sodium, magnesium,
iron and copper, with the exception of manganese. Coming
on to the mineral content of both the formulations, significant
difference was observed with respect to all the
minerals estimated. Significant difference was observed in
the total amylose content between control and formulated
samples on 0, 30 and 60 days. Microstructural studies of
raw and roasted sattu and its ingredients by observation
under scanning electron microscope revealed that substantial
structural changes occurred during processing. The
raw grains were tightly packed and contained no air spaces.
However, a large number of air spaces are formed in the
cotyledon of the roasted grain sample. It was observed that,
T1and T2 had medium GI value (56 and 58% respectively),Whereas for control it was 60%. The formulated samples
were found to be shelf stable for 60 days at RT, with an
increase in moisture content of 4–6%. All the samples were
sensorial acceptable and there was no perceptible off odor
or off taste
PROSES PEMBUATAN BIOLA PRODUKSI RUMAHAN SATTU DI DESA BARAMBANG KECAMATAN SINJAI BORONG KABUPATEN SINJAI
Full text linkABSTRAK
Proses Pembuatan Biola Produksi Rumahan Sattu di Desa Barambang Kecamatan Sinjai Borong Kabupaten Sinjai. dibimbing Oleh Hamrin, S.Pd., M.Sn. dan Joharlinda, S.Pd., M.A. Fakultas Seni dan Desain Universitas Negeri Makassar. Tujuan penelitian dalam skripsi ini adalah untuk memperoleh data dan informasi tentang proses pembuatan biola produksi rumahan Sattu di Desa Barambang. Pengumpulan data dilakukan dengan metode observasi, wawancara dan dokumentasi. Selanjutnya disusun menjadi uraian (deskripsi) untuk dikaji lebih lanjut atau diadakan analisis data. Dari hasil penelitian proses pembuataan biola biola produksi rumahan Sattu di Desa Barambang Kecamatan Sinjai Borong Kabupaten Sinjai, ditemukan bahwa proses pembuatan biola dikerjakan secara bertahap mulai dari pemilihan dan pemotongan kayu, pembuatan pola dan pembentukan kerangka body biola, pembuatan rongga pada body bagian belakang biola dan bagian depan biola, pembuatan fingerboard, tuning pegs dan bow, pemasangan setiap rangka yang telah dibentuk termasuk tuning pegs dan hingga tahapan finishing yaitu penghalusan seluruh body biola, pemberian warna, termasuk pemasangan senar dan bridge. Alat yang digunakan dalam proses pembuatan adalah parang, gergaji (garagaji), ketam (kattang), mesin bor (bor), gergaji mesin (pappolo aju), pahat, palu, mesin gerinda, kapak, kuas, Karton pola, balpoin, obeng. Bahan yang digunakan kayu jati putih dan kayu sengon, amplas, lem kayu, cat pernis,baut sekrup dan senar.
Kata Kunci : Biola produksi Satt
Misi Apologetika dalam memberitakan Injil di tengah masyarakat beragama mayoritas
No full textABSTRAK : Ludiarni Sattu Mangguali,
Indonesia adalah negara demokratis yang sekuler mayoritas pemeluk agama Islam. Konstitusi Indonesia menjamin kebebasan beragama kepada semua orang, masing-masing menurut agama atau keyakinan sendiri. Merupakan sebuah tantangan besar bagi kita umat Kristiani sebagai salah satu agama minoritas di tengah masyarakat mayoritas dalam memberitakan Injil. Hidup dalam lingkup agama mayoritas merupakan tantangan panggilan misi dalam memberitakan Injil. Panggilan misi dalam memberitakan Injil dapat dilakukan dengan melihat apa tujuan apologetika. Melihat fenomena tersebut perlu perumusan prinsip misi apologetika dalam kaitannya dengan memberitakan Injil di tengah agama mayoritas. Tujuan dari penelitian ini adalah menghasilkan prinsip misi apologetika dalam memberitakan Injil di tengah masyarakat beragama mayoritas. Penelitian ini menggunakan pendekatan kualitatif dengan metode hermeneutika/eksegese terhadap teks Alkitab dan studi literatur. Pengumpulan data dilakukan dengan menggunakan studi literature. Penelitian ini menghasilkan prinsip misi apologetika dalam memberitakan Injil di tengah masyarakat beragama mayoritas yang terdiri atas : prinsip-prinsip apologetika dan tujuan apologetika
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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