Development of Papads: A Traditional Savoury With Purslane, Portulaca oleracea, Leaves (original) (raw)
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Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)
Journal of Applied and Natural Science, 2015
The present study was carried out to develop papads (Indian cookie) from potato (Solanum tuberosum L.) and rice (Oryza sativa) blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into papad. Based on preliminary sensory trails, papads with boiled potato mash (60%) and gelatinized rice (30%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Results were compared with rice papads (control). Protein content and yield was significantly (p<0.05) higher in control papads compared to potato supplemented papads. Oil uptake significantly (p<0.05) increased on supplementation with potato. Bioactive compounds including ascorbic acid, totalphenolics and total antioxidant activity measured as DPPH radical scavenging activity increased si...
ifrj.upm.edu.my
The study was aimed to formulate micronutrient rich products with dried greens. 'Keerae' (Amaranthus paniculatus) and 'shepu' (Peucedanum graveolens) greens were steam blanched after chemical pretreatment and dried in hot air oven. Dried greens were analyzed for proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydrated greens were incorporated into 'Mathri'-a wheat flour based deep fried product and 'Thalipeeth'-a mixed cereal based shallow fried product at 4, 8 and 12 % levels. The products were evaluated for sensory quality in comparison to control (without greens) by an untrained panel numbering 80. Analysis of chemical composition showed no significant losses in proximate, mineral and antinutrient contents of dehydrated greens. Results of sensory analysis revealed that products incorporated with 4% dehydrated greens were similar to control in texture, taste and overall quality. However, acceptability scores reduced with increasing concentration of greens. Addition of dehydrated greens increased nutrient density of all products.
Int J Food Sci Nutr. , 2012
Papad is familiarly known as an Indian food adjunct or snack food. In this study, attempts have been made to increase the protein, minerals and crude fibre content of the papad with incorporation of Pleurotus sajor-caju powder to develop a novel snack food. Mushroom powder was added in different proportions with other ingredients of the papad and the prepared papad was subjected to physicochemical and sensorial analyses. Mushrooms pretreated with 1% potassium metabisulphite followed by whey treatment had better colour and reduced drying time. Drying at 508C produced more amount of mushroom powder (350 m) and had higher acceptability of rehydrated samples. The papad enriched with 20% mushroom powder showed increased values of protein (15.8%), minerals (38.87%) and crude fibre (218.18%) content and had maximum sensory score. Therefore, papad supplemented with oyster mushroom powder may help to reduce protein malnutrition, constipation and mineral deficiency disorders.
Nutritional Aspects of Kutki Fortified Papad
Journal of Biology Agriculture and Healthcare, 2015
Minor millet fortified papad is a rich source of protein, fibers, minerals and highly energetic snacks consumed and liked by everyone. Therefore the present study was made on Nutritional and proximate attributes like moisture, proteins carbohydrate, ash values and fiber. The quality of papad made from blends containing kutki, soya bean, sago, green gram and rice was as good as prepared from soya fortified millet papad. However the quality deteriorates slightly in papad prepared from blends up to limit of more than 20 percent.
IP Journal of Nutrition, Metabolism and Health Science
Buckwheat is one of the pseudo cereals, which goes by the scientific name The Buckwheat has many medicinal properties, it reduces Gastro-intestinal disorder and it also helps to reduce diabetes because of its low glycemic index. Papad is a traditional savory food also known as appalam, papadam, is a popular tasty food item in Indian dietary science.In this study buckwheat papad was prepared by using different concentrations of buckwheat with the replacement of rice (20, 40, 60, 80, and 100%) and labeled as B1, B2, B3, B4, B5 and B6.These formulations were analyzed for sensory attributes (n=30) by semi-trained panelists. Proximate analysis was carried out using standard A.O.A.C. methods.When the papad was evaluated for its sensory attributes, it was observed that the incorporation of buckwheat of 40% showed similar acceptability on par with control, whereas 80 and 100% replacement had lower scores in terms of overall acceptability.Papad prepared with 40% replacement of buckwheat was ...
Journal of Healthcare and Biomedical Science
The purpose of this review is to study powder leaves of purslane (Portulaca oleracea). It is one of India's most widely cultivated and popular vegetables. Purslane (P. oleracea) leaves are rich in beta-carotene, iron, and calcium source. This leaves categories as waste products, however, can be used for the treatment of anemia and people with micronutrient inadequacies in value-added products. This analysis evaluated the nutritional profile of powder and its use in purslane leaves. For drying leaves at different temperatures for a particular period there are a variety of drying methods, such as dryers for hot oven and sun drying methods. It can be stored in the lean season after drying. They are also rich in beneficial plant metabolities, including sulfur that contains glucosinolates, anthocyanin, flavonoids, and other compounds for improving nutrient, physical-chemical, sensorial, and health benefits. Purslane leaves phytochemicals are more powerful antioxidants that can reduce...
Journal of Ethnic Foods, 2018
Background: During extrusion of black gram flour formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates. While partially gelatinized black gram starch leads to lowering down the water holding capacity and alter functional properties resulting in changing quality attributes of end product upon frying/microwaving/roasting. Methodology: Attempts have been made to improve quality of Indian traditional snack (e.g. papad) by incorporating extruded black flour as partial substitute for raw (un-extruded) black gram flour. In present work overall quality improvement was achieved by analyzing (a) pre and post frying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture and colour) of papad and, (b) physical properties (colour and viscosity) of fried oil. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar) and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with lower oil uptake in fried papad. Further addition of extruded black gram flour permitted use of lower concentration of papadkhar. Post-frying quality of oil was characterized after numerous frying cycles. Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which colour and viscosity increased significantly, adversely affecting quality fried oil.
PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOUR
This research was carried out to check the possibility of papad from black gram dhal (Phaseolus mungo L.) with the addition of soya bean seeds along with black pepper powder and roasted cumin powder and salt for taste enhancement. Black gram dhal and soya bean seeds have high nutritional value and are beneficial for health. Blended flours of 70% soya bean seeds, 30% black gram dhal, and 50% soya bean seeds, 50% black gram dhal produced dry papads which were not at all mouth-filling and were very difficult to roll considering the parameters as rolling property and sensory quality attributes. To get rid of the dryness and to improve the rolling property of the dough Margarine (as a substitute for fat) was used. To expand the papad and to increase shelf life papad Khar (alkaline salt made up of Sodium Carbonate and Sodium Bicarbonate) was used. Among them, 50% black gram dhal flour and 50% soya bean seeds flour in addition to Margarine and papad Khar showed better sensory quality attributes concerning taste, color, flavor, and texture. But 70% soya bean seeds flour, 30% black gram flour along with the addition of margarine and papad Khar did not produce good quality papads.
Plant Foods for Human Nutrition
One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein concentrate (PC), and protein isolate (AP) were investigated. The results revealed that DF, PC, and PI contained low levels of moisture, ash, and fat. However, there were significant differences (P < 0.05) in protein content between DF, PC, and PI (32.9, 60.8 and 90.9%, respectively). The techno-functional characteristics of purslane proteins were enhanced by processing purslane flour into PC and PI products. Furthermore, the ratios of total essential amino acids to total amino acids in purslane protein samples were well above that stated for ideal food proteins. SDS-PAGE analysis indicated three subunits of protein in DF, PC, and PI. Scanning electron microscopy revealed that DF exhibi...
Common purslane (Portulaca oleracea L.) is an annual weed rich in omega-3 fatty acids which is consumed for its edible leaves and stems. In the present study six different genotypes of common purslane (A-F) were evaluated for their nutritional value and chemical composition. Nutritional value and chemical composition depended on genotype. Oxalic acid content was the lowest for genotype D, whereas genotypes E and F are more promising for commercial cultivation, since they have low oxalic acid content. Genotype E had a very good antioxidant profile and a balanced composition of omega-3 and omega-6 fatty acids. Regarding yield, genotype A had the highest yield comparing to the other genotypes, whereas commercial varieties (E and F) did not differ from genotypes B and C. This study provides new information regarding common purslane bioactive compounds as affected by genotype and could be further implemented in food industry for products of high quality and increased added value.