PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOUR (original) (raw)
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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.
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 ...
Utilization of Cowpea in the Preparation of Papad
Journal of Food Quality, 1992
Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not ajfect the qua& characteristics of the papads. The results reveal that cowpea $our has all the desirable finctional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.
Asian Journal of Home Science, 2011
M alnutrition is a deficiency disease of complex interactions. The basic reason is-"traced to poverty". It is the most troubling deficiency in the diet of underfed children especially belonging to poor underprivileged communities in developing countries. As a result of malnutrition, several nutrient deficiencies with clinical manifestation and disabilities are encountered in country namely, protein energy malnutrition, vitamin-A deficiency and many other deficiencies impair human development on a truly massive scale worldwide (Pana and Bacullao, 2002). Therefore, various preparations based on cereal-pulse combination are of paramount importance to improve the nutritional quality in Indian dietaries. FAO (1999) suggested that to meet the recommended dietary allowances of infants and pre school children, low cost supplementary foods could be processed domestically by employing simple and inexpensive processing technology. Incorporation of locally available cheap food sources is one of the best and effective strategies to enrich the diet of rural folk for addressing the nutritional deficiencies (Faber et al., 2005). Soybean is a species of legume, native to Eastern •HIND INSTITUTE OF SCIENCE AND TECHNOLOGY•
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.
Fat uptake, shelf stability and sensory quality of soy incorporated cereal based papads
The Indian journal of nutrition and dietetics, 2008
The effects of incorporating soy flour (at 20% level) and additives on fat uptake, shelf stability and keeping quality of a traditional deep-fried snack prepared with rice and black gram was studied. The additives used for experimental products were citric acid (0.5%), pectin (0.5%) and potassium sulphate (1.0%) along with soy flour. Incorporation of soy decreased fat absorption to a significant extent in the products (22.6% as against 28.2% in control). This effect was further enhanced with pectin. Free fatty acids and peroxide values increased on storage gradually. However, the increase was lesser in products with soy. Products stored in metallized foil were better than the products stored in low density polyethylene. All the products were acceptable throughout the storage period. Incorporation of soy and potassium sulphate resulted in reduced fat uptake and improved sensory and keeping quality of product.
Sensory Characteristics of Papad Prepared using Mushroom Powder
International Journal of Advanced Nutritional and Health Science
Mushroom cultivation and consumption is increasing in this modern world. Mushroom is a form of plant life and considered as one of the useful and delicious member of the vegetable kingdom. Utilization of dried & powdered oyster mushrooms into traditional foods has increased these days. Papad is the one of most popular Indian snack consumed either after deep-fat frying or roasting and it is one such snack where mushroom powder can be added. For the present study, experimental papads were prepared using oyster mushroom powder at 10% (E1), 15% (E2) & 20% (E3) levels with black gram & green gram dhals. Papads were sun dried and roasted on LPG gas-stove & deep fried and compared with control papad for palatability. Appearance of E3 papad received comparatively lower scores because of darker colour imparted by mushroom powder. E1 & E2 papads were well accepted for all sensory attributes. Mushroom papads prepared in the present study were good in protein, dietary fiber, iron, calcium and phosphorus. It can be concluded that oyster mushroom powder can be incorporated in papad without affecting the sensory quality.
Xylanase as a processing aid for papads, an Indian traditional food based on black gram
LWT - Food Science and Technology, 2015
Papad is an Indian traditional food item having a thin crispy wafer like texture which is consumed as an accompaniment along with meals and snacks. The presence of pentosans in black gram makes the papad dough very hard which makes the subsequent rolling very cumbersome. This work reports on the effective use of xylanase on the handling properties of papad dough and further the effect on quality of papads processed therefrom. Addition of 50 mg kg-1 of xylanase in the black gram flour and resting the dough for 30 min significantly eased the rollability as seen from texture profile analysis of the dough and also from subjective analysis employing 25 volunteers. It also marginally reduced the oil uptake during frying. Addition of xylanase did not alter the characteristics of papads after roasting, microwaving or frying.
Physico-Chemical Properties of papad from Field Pea Cultivar
2015
A new dimension in the management of protein energy malnutrition is amylase rich foods. The present study was carried out to develop papad using amylase rich fieldpea and to study the effect of processing on nutritional quality by analyzing proximate nutrients, total minerals, and antinutrients using standard methods. All the values are average triplicate values. The preparation of amylase rich flour from fieldpea was carried out after soaking, germination, drying, dehulling and finally grinding it to fine powder. Papad was prepared using roasting processing treatment. Moisture content of fieldpea papad (8.10%) was significantly (P<0.05) lower than the unprocessed mixture (10.01%). Results indicated that there were non-significant differences in crude protein, crude fat and total ash content of unprocessed mixture as well as processed fieldpea papad. The crude fibre content of unprocessed (raw) mixture was 4.14% whereas processed papad contain 3.4% crude fibre. The carbohydrate c...