Standardization of Technology for Preparation of Sani-A Jaggery Based Crushed Sesame

Volume 3 - Issue 2

DK Gojiya*, VN Gohil and VR Akabari

• Agricultural Research Station, India

Received: July 20, 2020;   Published: July 29, 2020

*Corresponding author: DK Gojiya, Agricultural Research Station, JAU, India

DOI: 10.32474/SJFN.2020.03.000157

 

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Abstract

Sesame seeds are used in the preparation of a number of food products. In north India, the black sesame seeds are used in preparation of Sani-Jaggery based crushed sesame. In this study an attempt was made to standardize the method for preparation of sani and enrich its quality with addition of different levels of dry fruits (cashewnuts and Almonds, date, Figures, Coconut shreds) and Honey and also assessed organoleptic and storage stability. The standardized sani was organoleptically evaluated using a sensorial affective hedonic scale. The results indicate that Sani samples prepared from raw sesame with 60% Jaggery and mixed with different level of dry fruits and packaged in PET (Polyethylene Terephthalate) container and stored at room temperature got good mean score up to 25 days storage except honey-based samples which was spoiled after 10 days storage. It was revealed that among all the sani treatments, Sani prepared with 10% addition of shredded cashewnuts and almonds (1:1) got highest mean sensory score for overall acceptability up to 25 days storage. There was a considerable growth in the microbial population during storage of sani samples but recorded below the satisfactory level up to 25 days of storage. E. coli and Salmonella was not detected in any of the samples during entire storage period.

Keywords: Sani; Sesame; Sensory; Storability; Microbial load

Abstract| Introduction| Materials and Methods| Experimental Details Sub-experiment I| Experiment details of sub-experiment II| The Bio-Chemical Analysis of Optimized Sani Sample| Conclusion| Acknowledgments| Conflict of Interest| References|