Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/5712/
jfst-174-89 |
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| Title |
Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads.
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| Creator |
Saxena, A. K.
Kulkarni, S. G. Manan, J. K. Berry, S. K. |
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| Subject |
30 Spices/Condiments
22 Legumes-Pulses |
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| Description |
The possibility of preparing papads from different dhal (dehusked split pulses) flours with or without the addition of blackgram dhal (Phaseolus mungo L.) flour was examined. Only blends of dhal flours comprising blackgram:Bengalgram (70:30), blackgram:redgram (80:20), blackgram:greengram:lentils (60:25:15) and blackgram:lentil (80:20) yielded papads with acceptable physicochemical and sensory quality attributes. The papads prepared from the 60:25:15 blend of blackgram:greengram:lentils showed better colour, aroma, taste and texture.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/5712/1/JFST_26_3_1989_133-136.pdf
Saxena, A. K. and Kulkarni, S. G. and Manan, J. K. and Berry, S. K. (1989) Studies on the blends of different pulses (Bengalgram, greengram, lentils and arhar) in the preparation of North Indian spiced papads. Journal of Food Science and Technology, 26 (3). 133-136, 5 ref.. |
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