Influence of legume blends on fried papad quality
2000
J. Patil, Rekha S. Singhal, Pushpa R. Kulkarni Sunita
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.
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