Studies on papads based on blends of blackgram with cereals, pulses and starches.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7118/
JFST-84-75 |
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| Title |
Studies on papads based on blends of blackgram with cereals, pulses and starches.
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| Creator |
Shurpalekar, S. R.
Venkatesh, K. V. L. |
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| Subject |
30 Spices/Condiments
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| Description |
A min. of 20% blackgram flour was found necessary in papad recipes based on greengram flour to obtain dough of desirable properties and papads with acceptable texture, taste and diametrical expansion on frying. Papads could be prepared from blackgram flour in combination with 30% maize flour, 50% rice flour, 50 or 60% wheat flour, 25% gelatinized starch, 20 or 30% corn starch or 5% gelatinized starch 25% corn starch without significantly affecting these properties. Papads based on 80:20 blends of horsegram and blackgram flours when fried had gritty texture, unacceptable taste and poor diametrical expansion (17%).
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| Date |
1975
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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/7118/1/JFST_12%281%29_32-35.pdf
Shurpalekar, S. R. and Venkatesh, K. V. L. (1975) Studies on papads based on blends of blackgram with cereals, pulses and starches. Journal of Food Science and Technology, India, 12 (1). 32-35, 7 ref.. |
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