Standardization and quality profile of sattu mix

Wheat (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.