Utilization of Cowpea in the Preparation of Papad

Bhagirathi, L. and Urooj, A. and Puttaraj, S. (1992) Utilization of Cowpea in the Preparation of Papad. Journal of Food Quality, 15 (5). pp. 349-355.

[img] Text
Utilization of Cowpea in the Preparation of Papad.pdf

Download (277kB)
Official URL: https://doi.org/10.1111/j.1745-4557.1992.tb00961.x


Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not affect the quality characteristics of the papads. The results reveal that cowpea flour has all the desirable functional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.

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: 16 May 2021 06:20
Last Modified: 16 May 2021 06:20
URI: http://eprints.uni-mysore.ac.in/id/eprint/16418

Actions (login required)

View Item View Item