Open AccessStandardization and Sensory evaluation of Sattu-Mantha: A traditional energy drink
Author(s) -
Preetpal Singh,
Hitesh Vyas,
Ashvinee Vasava,
Dharmik Vasani,
Sunny Patil
Publication year - 2021
Publication title -
international journal of ayurvedic medicine
Language(s) - English
Resource type - Journals
ISSN - 0976-5921
DOI - 10.47552/ijam.v12i3.2074
Subject(s) - recipe , jaggery , sensory system , standardization , food science , sugar , mathematics , traditional medicine , medicine , psychology , computer science , chemistry , cognitive psychology , operating system
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.