Author(s): Nida Fatma, Mamta Jaiswal, Kiran Agrahari and Archana Singh

Abstract:
Thernobjective of present investigation was Enrichment of Sattu Products by UsingrnNutrient Rich Powders refer to enrichment of sattu products. Sattu is a perfectrnblend of balanced nutrients and its high fiber content makes it healthy for thernintestines. Developed enriched sattu was used for development of standardizedrnproducts i.e. Sharbat & Halwa. The organoleptic evaluation of products wasrndone by using score card method (9-Point Hedonic Scale). The result of satturnbased products for Sharbat & Halwa (T2) & (T3) were best in allrntreatments in case of all sensory attributes. The overall acceptability ofrnexperimental (T2) & (T3) Sharbat, Halwa & Kachori were 9.0, 8.8 &rn8.8, 9.0 respectably.