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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets |
| Authors: | Kamat, Shwetha
Yenagi, Nirmala |
| Keywords: | Indigenous
Papad
Nere happala
Millets |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A23L, A23L 1/00 |
| Abstract: | The present investigation was undertaken to
evaluate the indigenous method of papad
preparation Nere happala with special
reference to cereals and millets. Nere
happala refers to rice papad.
Fermented batter of soaked rice is used for preparation of Nere happala by spreading the batter into thin circular disc shape
in an oil smeared plate. Nere happala
prepared from different cereals and millets soaked for different durations were
evaluated for total yield, number, unit weight, diameter of raw and fried Nere happala and sensory evaluation.
Indigenous cereal papad, viz, Nere
happala was prepared from the gelatinized mass of fermented batter without
addition of food additives. Long duration of soaking of cereal and millet
grains improved the physical characteristics and sensory attributes of Nere happala. Nere happala prepared from soaked grains of three days were highly
acceptable for all the sensory attributes. Seven days of soaking affected the
aroma and taste of bajra, maize and jowar nere
happala. Ragi, rice and wheat nere
happala were highly accepted by the consumers. |
| Page(s): | 123-133 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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