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Agricultural Engineering Today
Year : 2000, Volume : 24, Issue : 6
First page : ( 22) Last page : ( 31)
Print ISSN : 0970-2962.

Drying, packaging and storage of papads -A Review -

Patel P.M.1, Siripurapu S.C.B.2, Shah B.P.3,*

1 Agricultural Product Process Engineering Unit, GAU, Anand Campus, Anand-388 110.

2 College of Agricultural Engineering and Technology, GAU, Junagadh-362 001.

3 SMC College of Dairy science, GAU, Anand Campus, Attand-388 110.

* Corresponding Author


Papads are made from various blends and ingredients of pulses, cerelas like rice and wheat, fruits like jack fruit and potato and with or without addition of spices. Papads are to be deried to an optimum moisture content so as to avoid mould growth during storage and at the same time, they should be pliable but not brittle. In general, papads are stored and consumed either after frying or roastig. Packaging of papads protect them against climatic changes. Studies on physical characteristics like size, shape and thickness as well as chemical characteristics of raw papads like m.c., pH, total ash, acid insoluble ash, alkalinity of ash etc. are important from the view point of quality standard specially when export market is picking lip. Raw papads are normaly deep fat fried before consumption. Sensory evaluation of a food product is important from the point of view of deciding its acceptability and further improvements in sensory attributes of the product.


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