Variability in the physico-chemical characteristics of spiced papads of Punjab.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1984) Variability in the physico-chemical characteristics of spiced papads of Punjab. Journal of Food Science and Technology, 21. pp. 299-301.

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Abstract

Proximate physico-chemical composition of commercial spiced papads of Punjab was determined. Results indicate wide variations in moisture contenl from 10.7 to 18.2%, total ash frolll 8.4 to Ll.6S %, acid insoluble ash from 0.18 to 0.46%, ether extract from 2.1 to 3.65%, pH from 7.55 to 10.05 and alkalinity of ash from 1.38-3.07%. frequency distribution histograms were constructed for physlco-cbemlcal characteristics of papads and results were critically examined and compared with the existing quality standards. Analysis of commercial papads also indicate wide variation in average weight (15-24 g), mean diameter (15.8 to 18.6 em), 8Ild mean thickness (0.72 to 1.27 mm) which were In accordance with the existing quality standards.

Item Type:	Article
Uncontrolled Keywords:	Proximate physico-chemical composition, commercial spiced papads, savoury foods
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:55
Last Modified:	22 Jun 2016 07:55
URI:	http://ir.cftri.res.in/id/eprint/6219

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