Please use this identifier to cite or link to this item:
|Title:||Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets|
|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.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.11(1) [January 2012]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.