EFFECT OF VARIOUS INGREDIENTS AND ADDITIVES ON PAPADS

Abstract

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.