Mini-papad containing cheese powder--a novelty snack food.
The present work reports on attempts to develop mini-papads containing cheese powder to create a novel taste, with potential for urban and export markets. Cheese powder was added to black gram flour at 0-50% levels and papads were prepared in the conventional manner by rolling the dough and drying. These papads were deep-fat fried at 180 degrees C. Upto 20% addition of cheese powder gave no perceptible change in taste or flavour of the mini-papads. At 30% addition brown colouration was observed which decreased the sensory appeal. At 40 and 50% levels, although the mouthfeel and flavour of cheese was desirable, browning increased markedly, which drastically lowered the overall acceptability. Ascorbic acid addition at 0.5-1.0% markedly decreased the browning. The papads had a higher fat content on frying as compared to the control but were excellent organoleptically, suggesting them to be a tasty and crunchy snack food.
Srinivasan
P
P
Department of Chemical Technology, University of Mumbai, India.
Annapure
U S
US
Sahoo
A K
AK
Singhal
R S
RS
Kulkarni
P R
PR
D001205:Ascorbic Acid / Q000494:pharmacology; D002611:Cheese; D003258:Consumer Behavior; D002523:Edible Grain; D007887:Fabaceae; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015416:Maillard Reaction / Q000187:drug effects; D010946:Plants, Medicinal
D001205:Ascorbic Acid