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Characterization of papad from different blends of cereals with blackgram.

Sila, Bhattacharya and Narasimha, H. V. (1999) Characterization of papad from different blends of cereals with blackgram. Journal of Food Quality, 22 (2). 157-166 ; 8 ref..

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Papads are traditional oriental snack foods made primarily from legume flour (usually black gram flour) with salt, oil and spices. The ingredients are worked into dough balls, flattened into discs, dried and stored and are deep fat fried or toasted shortly before consumption. In this study, effects of varying moisture levels (37.8-41.5%) and disc thickness (0.4-0.7 mm) and substitution of black gram flour with cereal flours (rice, sorghum or wheat flour at 25 or 40% to reduce costs) on functional properties (diametrical expansion, water absorption capacity, oil absorption capacity) and sensory properties (appearance, colour, taste, texture and overall acceptability) of fried papad were investigated. Moisture content and thickness markedly affected diametrical expansion and overall sensory acceptability of the finished product. Papad made from 25% rice flour and 75% black gram flour closely resembled the product made from black gram alone, but showed greater expansion. Overall acceptability was moderately correlated (r = 0.713, P <less than or equal to> 0.10) to diametrical expansion and water absorption capacity (r = 0.874, P <less than or equal to> 0.01). It is concluded that use of flours with high water absorption values may be regarded as important for production of papad with a desirable crispy texture.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 08:43
Last Modified: 14 Feb 2012 08:43
URI: http://ir.cftri.com/id/eprint/7730

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