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Studies on packaging and storage of North Indian spiced papads made from blends of different dhals (split pulses).

Kulkarni, S. G. and Saxena, A. K. and Manan, J. K. and Berry, S. K. (1989) Studies on packaging and storage of North Indian spiced papads made from blends of different dhals (split pulses). Journal of Food Science and Technology, 26 (3). 121-125, 10 ref..

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Abstract

Packaging and storage studies were conducted on North Indian spiced papads prepared from different blends of blackgram (Phaseolus mungo L.), Bengalgram (Cicer arietinum L.), lentils (Lens culinaris Medicu), redgram (Cajanus cajan L.), and greengram (Phaseolus aureus Roxb). Equilibrium RH (ERH) of these papads (initial moisture 13.1-13.6%) ranged from 58.2 to 58.6%. Moisture, pH and alkalinity decreased gradually during 4 months storage under ambient conditions. Sensory quality of fried papads remained acceptable up to 4 months storage. The quality of papads made from blends containing Bengalgram or redgram was as good as that prepared from blackgram. However, the colour deteriorated slightly in papads prepared from blends containing lentils.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; FLOURS-; LEGUMES-; SENSORY-PROPERTIES; STORAGE-; DHAL-; MEAL-; PAPADS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 11:49
Last Modified: 22 Feb 2011 11:49
URI: http://ir.cftri.com/id/eprint/5660

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