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

Studies on effect of Sheeting Methods on the Expansion of Papads during Deep Fat Frying using Scanning Electron Microscopy

Veeraputhiran, Velu and Allani, Nagender and Satyanarayana, A. and Dubasi Govardhana, Rao (2008) Studies on effect of Sheeting Methods on the Expansion of Papads during Deep Fat Frying using Scanning Electron Microscopy. Journal of Food Processing and Preservation, 32. pp. 669-680.

[img] PDF
Restricted to Registered users only

Download (312kB)


Scanning electron microscopy (SEM) studies were used to evaluate the distribution/alterations of the cellular matrix of the deep-fat-fried papads, which are traditional food adjuncts of India. Papad is a thin circular sheet made from dough containing blackgram (Phaseolus mungo), common salt and spices in various proportions. The circular sheets are made from the dough by pressing the spherical-shaped dough balls. The method of pressing the dough affects the cellular structure and hence the diametrical expansion of papads during deep fat frying, which is a desirable quality attribute for the papads. In the present study, papads were prepared by employing three different methods of sheeting the dough, viz., by using a wooden roller pin, by using the thumb and by using a mechanical press. Papads produced by these three different methods were deep fat fried, and % expansions were calculated after deep fat frying. Fried papads were subjected to SEM to understand the distribution/ alteration of the matrix by different sheeting methods. The SEM micrographs of the thumb-pressed papads showed that they had good distribution of the protein–carbohydrate matrix, thereby achieving the highest diametrical expansion, followed by wooden pin-rolled papads, then by machine-pressed papads.

Item Type: Article
Uncontrolled Keywords: Scanning electron microscopy deep-fat-fried papads Fried papads Papads diametrical expansion sheeting
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 07 Microscopic Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2009 09:12
Last Modified: 07 May 2012 04:43
URI: http://ir.cftri.res.in/id/eprint/9018

Actions (login required)

View Item View Item