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Effect Of Various Ingredients And Additives On Papads

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Relation http://ir.cftri.com/1270/
FSI-01-04
 
Title Effect Of Various Ingredients And Additives On
Papads
 
Creator Velu, V.
Balaswamy, K.
Nagender, A.
Rao, D.G.
 
Subject 31 Food Additives
30 Spices/Condiments
 
Description Papad is an indigenous savory food item found in most Indian homes. It is commonly made with black gram (Phaseolus mungo) flour. The composition
of the papad varies by addition of a large number of ingredients such as cereal flour, pulse flour, soya flour, spice mixes, chemical mixes and different vegetable
juices to improve both organoleptic and nutritional characteristics. Diametrical expansion is one of the desirable sensory attributes during frying
of papads. The present work was taken up to study the effect of incorporation of various ingredients namely nalleru (Cissus quadrangularis), gum karaya(Sterculia urens
) and soya flour on diametrical expansion and oil absorption of papads. Papads of 10 cm diameters were deep fat fried at 185 ± 5C after different storage periods up to 60 days. It was observed that the diametrical
expansion and oil absorption did not show any major changes with the addition of Cissus extract. The addition of soya flour reduced the oil absorption. Gum karaya helped in retaining the dough’s moisture, which in turn
resulted in increased diametrical expansion on deep fat frying.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1270/1/Foodservice_Research_International_2004%2815%29%2C_78-88.pdf
Velu, V. and Balaswamy, K. and Nagender, A. and Rao, D.G. (2004) Effect Of Various Ingredients And Additives On Papads. Foodservice Research International, 15. pp. 78-88.