Effect of Roasting on Quality of Bajra and Sattu

Roasting 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 of 45, 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.