Deepa, C. R. and Asna Urooj and Puttaraj, S. (1992) Effect of Addition of Soy Flour on the Quality Characteristics of Blackgram (Phaseolus-Mungo L) Papads. Journal of Food Science and Technology-Mysore, 29 (6). pp. 385-387.
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The effect of addition of soy flour (10-70%) to blackgram papad making, showed no change in the dough texture, though rolling property was affected. Greater amounts of water were needed for mixing the dough with an increase in soy flour concentration. Elasticity was reduced to a minimum at 40% and was completely absent at 50%. Quality characteristics remained the same for both the raw papads. However, the quality of fried papads decreased beyond 60% addition of soy flour. Acceptability decreased with increase in percent soy flour added. The results suggest that an addition of 30-40% of soy flour would not make a significant difference in the physical and sensory characteristics of blackgram papad.
| Item Type: | Article |
|---|---|
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Users 23 not found. |
| Date Deposited: | 18 May 2021 07:30 |
| Last Modified: | 24 Nov 2022 06:07 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/16410 |
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