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Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads.

Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. (1989) Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads. Journal of Food Science and Technology, 26 (3). 133-136, 5 ref..

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Abstract

The possibility of preparing papads from different dhal (dehusked split pulses) flours with or without the addition of blackgram dhal (Phaseolus mungo L.) flour was examined. Only blends of dhal flours comprising blackgram:Bengalgram (70:30), blackgram:redgram (80:20), blackgram:greengram:lentils (60:25:15) and blackgram:lentil (80:20) yielded papads with acceptable physicochemical and sensory quality attributes. The papads prepared from the 60:25:15 blend of blackgram:greengram:lentils showed better colour, aroma, taste and texture.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; FLOURS-; LEGUMES-; SENSORY-PROPERTIES; DHAL-; MEAL-; PAPADS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 11:44
Last Modified: 03 May 2018 11:21
URI: http://ir.cftri.com/id/eprint/5712

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