[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preparation of Soy Cereal Papad

Baby Latha, R. and Bhat, K.K. (2004) Preparation of Soy Cereal Papad. Journal of Rural Technology, 1 (4). pp. 188-193.

[img] PDF
Restricted to Registered users only

Download (137kB)


Papad is a popular snack item consumed after frying or toasting. Traditionally, different types of cereal and legume flours are blended to prepare papads to suit the regional taste preferences. But in most of blends, presence of black gram flour is a primary requirement. Defatted soy flour can be used as an ingredient in the preparation of papad. But, in order to have desirable rolling and sheeting property the papad dough should contain cereal flour. Slurry of cereal flour after gelatinization when blended with soy flour resulted in dough that was easy to roll. Flour blends containing rice or maize flour and defatted soy flour in the ratio of 1:3 (cereal flour: soy flour) was found suitable for making papad. Process of preparation of soy cereal papad comprises the steps of i) gelatinization of cereal flour slurry ii) addition of gelatinized slurry to defatted soy flour blended with sodium chloride, sodium bicarbonate, and spices iii) preparation of papad dough iv) making papad in a papad press v) drying of papad under controlled conditions. Soy cereal papad on frying absorbed 15 to 17 % oil, and had 12-13% expansion. Instrumental texture analysis showed a breaking strength in the range of 5.0 to 9.5N. Colour values of papad in terms of brightness, redness and yellowness were 30, 6 and 7% respectively. Soy cereal papad packaged in cast polypropylene or high density polyethylene pouches and stored under conditions of 27o C and 65% RH had a shelf life of 5 month.

Item Type: Article
Uncontrolled Keywords: Papad, Defatted soy flour, Maize flour, Additives, Packaging, Storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.res.in/id/eprint/620

Actions (login required)

View Item View Item