Physicochemical characteristics and sensory attributes of wheat-based "papads" incorporated with green leafy vegetables
2004
Kaveri, G.V. | Gupta, S. | Lakshmi A., J. | Prakash, J.
Papads are cereal or legume-based preserved products which are consumed after deep fat frying. They were chosen for value addition with two types of green leafy vegetables (GLV). Wheat-based papads were prepared using refined wheat flour, cumin seeds, salt and GLV, that is, shepu (Peucedanum graveolens) and kilkeerae (Amaranthus tricolor) at different levels in fresh (15 and 20%) and dehydrated forms (5 and 10%). Greens were analyzed for their proximate principles, selected minerals and vitamins. In the fried papads, fat uptake and expansion volume were determined. The fried papads were subjected to sensory analysis by a panel of 100 members. Expansion volume of papads with fresh greens and 5% dehydrated greens were satisfactory, but differences existed between the greens. Fat uptake of kilkeerae papads was similar to that of control papads but shepu-incorporated papad showed slightly lower absorption. Papads with 15-20% fresh greens and 5% dehydrated greens scored above 6 on a scale of 10 indicating acceptability of papads incorporated with greens. Mineral, vitamin and fiber content of greens-incorporated papads increased remarkably. Acceptability of papads in terms of physicochemical characteristics, sensory attributes and nutritional quality suggests the suitability of papads incorporated with greens.
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