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Physico-chemical characteristics of papad (sajji) khar.

Venkatesh, K. V. L. and Shurpalekar, S. R. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics of papad (sajji) khar. Journal of Food Science and Technology, 7 (2). 106-109, 7 ref.. ISSN 0022-1155

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Papad khar (also known as sajji khar) is used in the preparation of papads (see preceding abstr.) to improve dough rolling properties and frying quality. It is an efflorescent ash obtained either from alkaline deposits in the soil or by burning a variety of plants, e.g. Salicornia, Arthrocnemum, Salsola, Haloxylon recurvum. 13 samples of papad khar obtained from different areas of India were examined and, on the basis of their appearance, classified into 3 groups. Ranges of the various characteristics examined were: sp. gr. of crystalline samples 1.245-1.738, bulk density of powdered samples 0.552-0.824; moisture 0.6-26.3%, total ash 71.7-96.5%, acid-insoluble ash 0-28.4%, carbonates 1.6-58.3%, bicarbonate 0-18.9%, chlorides 1.2-72.0%, Fe 0-5.5%, sulphate S 0.9-2.6%, and volatile sulphide S 0.5-1.6%. Since it is the bicarbonates and carbonates which have the most significant effects on papad quality it is recommended that papad khar be replaced by food grade carbonates to overcome the wide variation in the properties of this ash.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; Characteristics of papad khar; DENSITY-; /Density/ of papad khar; WATER-; /moisture content of papad khar; MINERALS-; /ash content of papad khar; CARBONATES-; /carbonate & bicarbonate content of papad khar; CHLORIDES-; /chloride content of papad khar; IRON-; /Fe content of papad khar; SULPHATES-; /sulphate content of papad khar; SULPHIDES-; /sulphide content/ of papad khar
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 09:09
Last Modified: 17 May 2012 09:09
URI: http://ir.cftri.com/id/eprint/7301

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