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Some factors affecting the quality of blackgram (Phaseolus mungo) papads.

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Relation http://ir.cftri.com/7241/
 
Title Some factors affecting the quality of blackgram (Phaseolus mungo) papads.
 
Creator Shurpalekar, S. R.
Prabhakar, J. V.
Venkatesh, K. V. L.
Vibhakar, S.
Amla, B. L.
 
Subject 18 Processed foods
22 Legumes-Pulses
 
Description Effect of water (30-60 parts/100 parts flour), common salt (0-16 parts/100 parts flour), carbonates (0-2.0 parts/100 parts flour) and particle size of flour (44-60 to greater than 100 mesh) on the quality of plain blackgram papads has been studied. A water content of 45 parts/100 parts of flour gave easy-to-roll dough and ensured uniform taste and normal expansion in fried papads. Common salt contributed to softness as well as to the desirable rolling property of the dough and diametrical expansion of papads. Carbonates helped in obtaining fried papads of uniform colour and desirable appearance, texture and taste. Desirable levels of common salt and carbonate were 8 parts and 1 part/100 parts flour respectively. Blackgram flour passing through 85 mesh sieve was found satisfactory for preparing papads.
 
Date 1972
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7241/1/JFST%201972%2026.pdf
Shurpalekar, S. R. and Prabhakar, J. V. and Venkatesh, K. V. L. and Vibhakar, S. and Amla, B. L. (1972) Some factors affecting the quality of blackgram (Phaseolus mungo) papads. Journal of Food Science and Technology (Mysore), 9 (1). 26-29, 2 ref..