Record Details

Characterisation of papad from different blends of cereals with black gram.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/3365/
 
Title Characterisation of papad from different blends of cereals with black gram.
 
Creator Suvendu, Bhattacharya
Narasimha, H. V.
 
Subject 05 Snack food
21 Cereals
 
Description A traditional oriental snack food, papad, was madefiom blends of blackgram
(Phaseolus mungo) with various cereals (rice, sorghum and wheatflour) at 25 and
40% levels. Papads were made by varying the moisture content of the dough
(37.8-41.5%) and the thickness of papad sheet (0.4-0.7 mm). The diametrical
expansion, water absorption capacity, oil absorption capacity and overall
acceptability score of the papads were determined.
Papads made with a blend of rice flour (25%) and blackgram (75%) closely
resembled the product made fiom blackgram alone. The overall acceptability was
moderately correlated (r=O. 71 3, p 3 0.10) to diametrical expansion and to water
absorption capacity (r = 0.874, p s 0.01). A desirable crispy texture in papad can
be obtained with ajlour having high water absorption values.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3365/1/Journal%20of%20Food%20Quality%2022%20%281999%29%20157-166.pdf
Suvendu, Bhattacharya and Narasimha, H. V. (1999) Characterisation of papad from different blends of cereals with black gram. Journal of Food Quality, 22 (2). pp. 157-166.