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Physico-chemical characteristics and quality assessment of commercial papads.

Shurpalekar, S. R. and Venkatesh, K. V. L. and Prabhakar, J. V. and Amla, B. L. (1970) Physico-chemical characteristics and quality assessment of commercial papads. Journal of Food Science and Technology, 7 (2). 100-105, 4 ref.. ISSN 0022-1155

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Abstract

Papads (also known as appalams), a popular food in India, are thin, usually circular, wafers (toasted or fried) prepared from pulses and/or farinaceous materials with added salt and spices. With the increase in export of papads (figures given for 1965-66 and 1967-68) it was considered useful to make a study of their characteristics and quality as a prerequisite to understanding the concepts involved in papad preparation. 32 commercial samples obtained from different areas of India were examined. Ranges of characteristics examined were: wt. 2.2-24.6 g, diam. 6.0-23.6 cm, thickness 0.21-1.45 mm, moisture 9.3-17.1%, ash 1.5-13.2%, acid-insoluble ash 0.1-1.7%, alkalinity (expressed as Na2CO3) 0.3-4.4%, fat 0-4.5%, and pH 5.2-9.1. Of 31 samples assessed for quality (appearance, texture, expansion on frying) 15 were rated excellent or good in appearance, 7 had good or excellent diametrical expansion (40% or more) on frying, 7 had an undesirable alkaline taste, and 5 were rated as unacceptable because of the presence of one or more of the following defects: visible holes, foreign matter on surface of raw papad, foamy oil deposit on surface of fried papad.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; Characteristics of papads; WEIGHT-; /Weight/ of papads; THICKNESS-; /thickness/ of papads; WATER-; /moisture content of papads; PH-; /pH/ of papads; ALKALINITY-; /alkalinity ash content of papads; MINERALS-; FATS-; /fat content of papads; FRYING-; /EXPANSION DURING frying/ of papads; CONTAMINATION-; /foreign matter on surface/ of papads; SURFACES-; FOAMS-; Foamy oil deposit on surface of fried papads; OILS-
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 09:12
Last Modified: 17 May 2012 09:12
URI: http://ir.cftri.com/id/eprint/7302

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