title: Low-fat papadams from black gram-tapioca blends.
abstract: Papadams, made from black gram (Phaseolus mungo) and largely manufactured on cottage scale are popular in the Indian dietary. Escalating prices of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. However, the expansibility of the product decreased on addition of tapioca flour; a fact which could be overcome by using carboxymethyl cellulose (CMC) at 3% level of black gram flour. This decreased the oil content to 19.7% and also increased the expansibility to 5.539%.
authors.affiliation: Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay, India.
authors.forename: U S
authors.initials: US
authors.lastname: Annapure
authors.forename: M
authors.initials: M
authors.lastname: Michael
authors.forename: R S
authors.initials: RS
authors.lastname: Singhal
authors.forename: P R
authors.initials: PR
authors.lastname: Kulkarni
mesh_terms: D001939:Bread / Q000032:analysis; D002266:Carboxymethylcellulose Sodium; D004041:Dietary Fats / Q000032:analysis*; D007887:Fabaceae; D005503:Food Additives; D006801:Humans; D002365:Manihot; D010946:Plants, Medicinal; D013649:Taste
chemical_list: D004041:Dietary Fats; D005503:Food Additives; D002266:Carboxymethylcellulose Sodium