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Characterisation of papad from different blends of cereals with black gram.

Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.

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Abstract

A traditional oriental snack food, papad, was madefiom blends of blackgram (Phaseolus mungo) with various cereals (rice, sorghum and wheatflour) at 25 and 40% levels. Papads were made by varying the moisture content of the dough (37.8-41.5%) and the thickness of papad sheet (0.4-0.7 mm). The diametrical expansion, water absorption capacity, oil absorption capacity and overall acceptability score of the papads were determined. Papads made with a blend of rice flour (25%) and blackgram (75%) closely resembled the product made fiom blackgram alone. The overall acceptability was moderately correlated (r=O. 71 3, p 3 0.10) to diametrical expansion and to water absorption capacity (r = 0.874, p s 0.01). A desirable crispy texture in papad can be obtained with ajlour having high water absorption values.

Item Type: Article
Uncontrolled Keywords: Papad, snack food, cereals
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 21 Cereals
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 10:59
Last Modified: 30 May 2012 10:00
URI: http://ir.cftri.com/id/eprint/3365

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