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Some factors affecting the quality of blackgram (Phaseolus mungo) papads.

Shurpalekar, S. R. and Prabhakar, J. V. and Venkatesh, K. V. L. and Vibhakar, S. and Amla, B. L. (1972) Some factors affecting the quality of blackgram (Phaseolus mungo) papads. Journal of Food Science and Technology (Mysore), 9 (1). 26-29, 2 ref..

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Abstract

Effect of water (30-60 parts/100 parts flour), common salt (0-16 parts/100 parts flour), carbonates (0-2.0 parts/100 parts flour) and particle size of flour (44-60 to greater than 100 mesh) on the quality of plain blackgram papads has been studied. A water content of 45 parts/100 parts of flour gave easy-to-roll dough and ensured uniform taste and normal expansion in fried papads. Common salt contributed to softness as well as to the desirable rolling property of the dough and diametrical expansion of papads. Carbonates helped in obtaining fried papads of uniform colour and desirable appearance, texture and taste. Desirable levels of common salt and carbonate were 8 parts and 1 part/100 parts flour respectively. Blackgram flour passing through 85 mesh sieve was found satisfactory for preparing papads.

Item Type: Article
Uncontrolled Keywords: LEGUMES-; Blackgram papads; BAKERY-PRODUCTS; COLOUR-; /Colour/ of papads; TEXTURE-; /texture/ of papads; TASTE-; /taste/ of papads; SOFTNESS-; /softness/ of papads; WATER-; /Water/ in papads; SODIUM-CHLORIDE; /salt/ in papads; CARBONATES-; /carbonates/ in papads; ROLLING-; Rolling properties of papad dough; DOUGH-; PARTICLES-; Particle size of flour for papads; FLOUR-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Feb 2021 03:58
Last Modified: 01 Feb 2021 03:58
URI: http://ir.cftri.com/id/eprint/7241

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