Characterisation of papad from different blends of cereals with black gram.

A traditional oriental snack food, papad, was madefiom blends of blackgram
(Phaseolus mungo) with various cereals (rice, sorghum and wheatflour) at 25 and
40% levels. Papads were made by varying the moisture content of the dough
(37.8-41.5%) and the thickness of papad sheet (0.4-0.7 mm). The diametrical
expansion, water absorption capacity, oil absorption capacity and overall
acceptability score of the papads were determined.
Papads made with a blend of rice flour (25%) and blackgram (75%) closely
resembled the product made fiom blackgram alone. The overall acceptability was
moderately correlated (r=O. 71 3, p 3 0.10) to diametrical expansion and to water
absorption capacity (r = 0.874, p s 0.01). A desirable crispy texture in papad can
be obtained with ajlour having high water absorption values.