RESUMEN
Legumes and their blends are widely used for the production of papads. Papads with low fat content would be a boon to populations looking for low-calorie foods with retention of organoleptic profile. Judicious blending of legumes such as black gram, green gram, bengal gram, red gram and cowpea revealed that low-fat fried papads could be prepared from a blend of 40:36:24 blend of bengal gram:black gram:green gram flours. The blend had 15.6% lower fat content as compared to the control prepared from black gram flour alone. Other quality parameters such as expansion ratio, texture in terms of crispness, colour and overall organoleptic quality were also evaluated.
Asunto(s)
Países en Desarrollo , Fabaceae/clasificación , Tecnología de Alimentos/métodos , Plantas Medicinales , Grasas de la Dieta , Análisis de los Alimentos/métodos , Análisis de los Alimentos/estadística & datos numéricos , Preferencias Alimentarias/etnología , Humanos , India , Control de CalidadRESUMEN
The present work reports on attempts to develop mini-papads containing cheese powder to create a novel taste, with potential for urban and export markets. Cheese powder was added to black gram flour at 0-50% levels and papads were prepared in the conventional manner by rolling the dough and drying. These papads were deep-fat fried at 180 degrees C. Upto 20% addition of cheese powder gave no perceptible change in taste or flavour of the mini-papads. At 30% addition brown colouration was observed which decreased the sensory appeal. At 40 and 50% levels, although the mouthfeel and flavour of cheese was desirable, browning increased markedly, which drastically lowered the overall acceptability. Ascorbic acid addition at 0.5-1.0% markedly decreased the browning. The papads had a higher fat content on frying as compared to the control but were excellent organoleptically, suggesting them to be a tasty and crunchy snack food.
Asunto(s)
Queso , Grano Comestible , Fabaceae , Conservación de Alimentos/métodos , Plantas Medicinales , Ácido Ascórbico/farmacología , Comportamiento del Consumidor , Humanos , Reacción de Maillard/efectos de los fármacosRESUMEN
Papadams, made from black gram (Phaseolus mungo) and largely manufactured on cottage scale are popular in the Indian dietary. Escalating prices of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. However, the expansibility of the product decreased on addition of tapioca flour; a fact which could be overcome by using carboxymethyl cellulose (CMC) at 3% level of black gram flour. This decreased the oil content to 19.7% and also increased the expansibility to 5.539%.