@article{Singh_Vyas_Vasava_Vasani_Patil_2021, title={Standardization and Sensory evaluation of Sattu-Mantha: A traditional energy drink}, volume={12}, url={https://www.ijam.co.in/index.php/ijam/article/view/2074}, DOI={10.47552/ijam.v12i3.2074}, abstractNote={<p>Background: <em>Sattu </em>is a traditional and well known functional food in India. It is consumed as a refreshing drink during summers. In Ayurveda, <em>Sattu</em> has been described as <em>Saktu. </em>According to classical texts of Ayurveda, Powder of roasted and dehusked <em>Yava</em> (barley) is known as <em>Saktu.</em> 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 <em>Sattu-Mantha</em> and sensory evaluation of <em>Sattu-Manha</em>. Material and methods: In present study, sensory evaluation of <em>Yava </em>(Barley) <em>Sattu </em>prepared by two different methods has been carried out. <em>Sattu </em>was served in the form of <em>Mantha.</em> 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, <em>Sattu-Mantha </em>prepared by both the methods is accepted by assessors but <em>Sattu-Mantha </em>prepared by using sugar powder was much liked by assessors as compared to <em>Sattu-Mantha </em>prepared by using Jaggery powder.</p>}, number={3}, journal={International Journal of Ayurvedic Medicine}, author={Singh, Preetpal and Vyas, Hitesh and Vasava, Ashvinee and Vasani, Dharmik and Patil, Sunny}, year={2021}, month={Sep.}, pages={583–587} }