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Physico-chemical characteristics of commercial spiced papads.

Kulkarni, S. G. and Manan, J. K. and Kishori, Lal and Agarwal, M. D. and Shukla, I. C. (1996) Physico-chemical characteristics of commercial spiced papads. Journal of Food Science and Technology, 33 (5). 418-420, 10 ref.. ISSN 0022-1155

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Papads are made in India from blends of pulse flours, cereal flours and starch with other ingredients (oils, spices, etc.). Proximate composition and physical properties of spiced papads prepared commercially in Uttar Pradesh, India, and their compliance with existing Indian standards, were determined. Samples of fresh papads were collected from 20 manufacturing plants in 4 towns, and analysed immediately for proximate composition, dimensions, peroxide value, free fatty acids, NaCl and diametric expansion on deep frying. Wide variations were observed in moisture content (9-17.1%), ash (7.2-11.8%) and its acid insoluble fraction and alkalinity, ether extract (2.2-5.8%) and pH of aqueous extract (7.4-9.1). A large range of dimensions was also observed, e.g. wt. of 6-24 g, diam. 9.4-21.5 cm, and thickness 0.5-1.2 mm. A frequency distribution was determined for each parameter. The lowest level of compliance with ISI standards was observed for acid insoluble ash (4 of 20 samples), followed by wt. (5 samples), then ether extracts (6 samples); levels of compliance were relatively low for ash alkalinity, pH and moisture content, whereas all samples complied with standards for total ash, salt, diam. and thickness.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 05:49
Last Modified: 25 Apr 2012 05:49
URI: http://ir.cftri.res.in/id/eprint/7826

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