. 2021 Nov 9;59(7):2584–2598. doi: 10.1007/s13197-021-05277-0

Table 1.

Physical, functional and shelf life studies of sattu mix

S.No	Samples	Chickpea	Canadian Pea	Barley	Wheat	Maize
Physical Parameters	Bulk density(Kg/m3)	0.771 ± 0.02^a	0.721 ± 0.04^a	0.796 ± 0.07^b	0.772 ± 0.02^a	0.792 ± 0.08^a
	Length (mm)	8.886 ± 0.05^c	7.785 ± 0.06^b	5.406 ± 0.09^a	5.63 ± 0.04^a	10.430 ± .15^d
	Width (mm)	6.483 ± 0.06^b	7.299 ± 0.10^c	3.298 ± 0.09^a	3.378 ± 0.10^a	8.72 ± 0.05^d
	Thickness(mm)	6.206 ± 0.03^b	6.879 ± 0. 05^c	2.251 ± 0.02^a	2.858 ± 0.03^d	4.198 ± 0.04^e
	Expansion Ratio (%)	1.125 ± 0.03^a	1.236 ± 0.05^a	1.577 ± 0.03^b	1.385 ± 0.02^c	2.679 ± 0.06^d
	Spherisity(%)	79.871 ± 0.047^c	93.919 ± 0.22^d	63.332 ± 0.067^a	67.282 ± 0.056^a	69.555 ± 0.08^b
Amylose Content (%)	Days	Samples	Insoluble Amylose (%)	Soluble Amylose (%)	Total Amylose (%)
	0	Control Sample	18.61 ± 0.15^a	6.53 ± 0.11^a	25.14 ± 0.05^a
	0	Formulation1 (T1)	19.21 ± 0.12^a	11.58 ± 0.09^b	30.80 ± 0.04^b
	0	Formulation 2 (T2)	17.80 ± 0.10^a	11.68 ± 0.10^b	29.48 ± 0.10^b
	30	Control Sample	18.87 ± 0.09^a	6.28 ± 0.06^a	25.16 ± 0.11^a
	30	Formulation1 (T1)	19.23 ± 0.10^a	11.61 ± 0.05^b	30.84 ± 0.09^b
	30	Formulation 2 (T2)	17.87 ± 0.05^a	11.75 ± 0.06^b	29.62 ± 0.08^b
	60	Control Sample	18.70 ± 0.10^a	6.45 ± 0.07^a	25.15 ± 0.02^a
	60	Formulation1 (T1)	19.23 ± 0.11^a	11.68 ± 0.03^b	30.91 ± 0.06^b
	60	Formulation 2 (T2)	17.86 ± 0.12^a	11.88 ± 0.12^b	29.74 ± 0.02^b
Functional Properties Swelling Power (%)	Temperature	30 °C	50 °C	70 °C	90 °C
	Control sample	36.89 ± 0.06^a	41.51 ± 0.08^a	41.51 ± 0.11^a	44.26 ± 0.11^a
	Formulation1 (T1)	16.72 ± 0.06^b	24.76 ± 0.07^b	20.53 ± 0.06^b	27.89 ± 0.05^b
	Formulation 2 (T2)	16.57 ± 0.09^b	22.65 ± 0.11^b	22.22 ± 0.02^b	27.480.06^b
Solubility (%)	Temperature	30 °C	50 °C	70 °C	90 °C
	Control sample	18.64 ± 0.06^a	20.73 ± 0.08^a	20.02 ± 0.06^a	23.00 ± 0.05^a
	Formulation1 (T1)	9.43 ± 0.08^b	13.35 ± 0.08^b	12.17 ± 0.04^b	16.14 ± 0.11^b
	Formulation 2 (T2)	9.16 ± 0.02^b	12.41 ± 0.06^b	12.87 ± 0.11^b	15.90 ± 0.10^b
WAI ( g/g)	Days	0 Day	30 Day	60 Day
	Control sample	3.19 ± 0.05^a	3.34 ± 0.06^a	3.47 ± 0.07^a
	Formulation1 (T1)	2.69 ± 0.06^b	3.17 ± 0.08^a	3.37 ± 0.09^a
	Formulation 2 (T2)	3.04 ± 0.08^b	3.18 ± 0.06^a	3.33 ± 0.08^a
WSI (%)	Days	0 Day	30 Day	60 Day
	Control sample	16.85 ± 0.03^a	13.30 ± 0.06^a	11.70 ± 0.03^a
	Formulation1 (T1)	16.05 ± 0.06^b	10.06 ± 0.08^b	9.53 ± 0.02^b
	Formulation 2 (T2)	14.50 ± 0.08^b	5.57 ± 0.07^a	8.75 ± 0.07^b
Particle size		Diameter (µm)	Volume(%)	Width
	Control sample	48.37 ± 0.12	33.33 ± 0.10	26.93 ± 0.11
	Formulation1 (T1)	76.79 ± 0.11	33.33 ± 0.12	56.84 ± 0.13
	Formulation 2 (T2)	47.91 ± 0.15	50 ± 0.10	56.56 ± 0.15
Shelf life studies		0 Day	15 Day	30 Day	45 Day	60 Day
Moisture (%)	Control sample	8.3 ± 0.15^a	9.3 ± 0.10^a	9.3 ± 0.12^a	9.3 ± 0.11^a	9.5 ± 0.03^a
	Formulation1 (T1)	6.6 ± 0.12^b	6.7 ± 0.12^b	6.8 ± 0.10^b	6.8 ± 0.09^b	7.0 ± 0.06^b
	Formulation 2 (T2)	6.6 ± 0.09^b	6.7 ± 0.06^b	6.8 ± 0.11^b	6.8 ± 0.08^b	6.9 ± 0.10^b
Free fatty acid (%)	Control sample	0.18 ± 0.05^a	0.28 ± 0.06	0.36 ± 0.12	0.36 ± 0.15	0.38 ± 0.12
	Formulation1 (T1)	0.21 ± 0.06^b	0.29 ± 0.05	0.35 ± 0.10	0.36 ± 0.12	0.39 ± 0.14
	Formulation 2 (T2)	0.21 ± 0.08^b	0.29 ± 0.10	0.33 ± 0.09	0.35 ± 0.10	0.36 ± 0.11

Values are mean ± Standard deviation of three determinations (n = 3). Values with the different superscript, within columns (I) within rows (II, III &IV) are significantly different at p < 0.05