D. Mridula

Effect of storage on quality of fortified Bengal gram sattu

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.