Development of Papads - Research India Publications



Development of Papads - Research India Publications
International Journal of Agriculture and Food Science Technology.
ISSN 2249-3050, Volume 4, Number 3 (2013), pp. 247-252
© Research India Publications ijafst.htm
Development of Papads – A Traditional Savoury with
Pudina (Mint) Leaves
D. Kodandaramreddy1 and Kavita Waghray2
1, 2
Food Technology, University College of Technology, Osmania University,
Hyderabad, Andhra Pradesh, INDIA.
Papads are cereal or legume based preserved products, which are
consumed after deep fat frying. Those were chosen for value addition
with aromatic herb (mint leaves). Legume based papads are prepared
using black gram, mint leaves at different levels (10 %, 15%, 20%,
25%, 30%). All the chemical constituents like moisture content, ash
content, pH, alkalinity, acid insoluble ash, fat, carotene content and
crude fibre were evaluated and the values of all the levels of mint
leaves incorporated papads were found to be remarkable. The fried
papads were subjected to sensory evaluation by semi trained panelists
and all the samples subjected for sensory evaluation were accepted
equally by the panelists. Flavour, Minerals, vitamins and fibre contents
of mint leaves papads were increased remarkably as the percent of
mint leaves increase. Apart from adding sensory parameters like
flavour and nutritional value to the papads, the mint leaves are also
adding some health benefits.
Keywords: Papad, mint
evaluation ,macro nutrients.
1. Introduction
1.1 Papads
Papads are an important part of South Asian cuisine. Recipes vary from region to
region and family to family, but typically it is made from lentil, chickpea, black gram
or rice flour. In North India, the lentil variety is more popular. Papads are typically
served as an accompaniment to a meal in India and Pakistan. It is also eaten as an
D. Kodandaramreddy & Kavita Waghray
appetizer or a snack and can be eaten with various toppings such as chopped onions,
chutney or other dips and condiments. The purpose of this study was to produce readyto-eat low calorie nutritious papads by incorporating edible dried herbs, along with a
view to determine the organoleptic acceptability.
1.2 Mint Leaves
Research has shown that Mint Leaves are beneficial for human health as it contains
significant amount of micronutrients, vitamins, antioxidants, photochemical and fiber
content that may help protect against degenerative diseases and micronutrient
malnutrition. Many valuable medicinal herbs are becoming rare and precious
information regarding their health benefits is lost. Therefore, substitution of herbs in
the preparation of papads will increase the nutrition value and also provide health
benefits to consumers.
2. Materials and Methods
2.1 Papad Preparation
The preparation of papad consists of dough making using pulse flour (preferably urad
dhal), salt, carbonates, farinaceous material and water. The dough is kneaded made
into small balls and pressed into 1 mm thickness using the above papad press. The
pressed circular shaped papad is dried to 14-15% moisture level. The above process
can easily be done at village level as it involves low investment. One can have 2 papad
presses for having a working capacity of 50 kg/day.(Table 1 and Table 2)
2.2 The General Recipe for Papad Manufacturing
Development of Papads – A Traditional Savoury with Pudina (Mint) Leaves
3. Chemical Analysis of Papads
Prepared papad samples were analyzed for proximate analysis and various chemical
constituents includes Moisture content, total ash, pH Value, Alkalinity, Acid Insoluble
Ash, Fat Content, β-Carotene and Crude fibre according to the AOAC methods and All
the determinations were done in triplicate and the results were expressed as the average
value and tabulated .(Table 3)
4. Sensory Evaluation of Papads
The samples prepared were fried and then sensory evaluation was done to determine
colour, appearance, texture, taste, flavour, after taste and overall acceptability. The
fried samples were by untrained panelists 30 in number for all the parameters stated
above. The samples are evaluated on a 9-point scale using Hedonic’s rating method.
Each product is evaluated and given a score by the panelists on the scale for each
parameter, for each sample. The mean scores of all samples of all the 30 members
were tabulated as shown below. By analyzing this table we can find out which sample
is good from sensory angle. (9 point hedonic scale: extremely, very much, moderately, slightly, 5.neither like nor dislike, 6.dislike slightly, 7.dislike
moderately, 8.dislike verymuch, 9.dislike extremely)(Table 4)
D. Kodandaramreddy & Kavita Waghray
5. Results and Discussions
Table 3: Summary of Chemical Analysis.
Table 4: Sensory Evaluation Performa.
Development of Papads – A Traditional Savoury with Pudina (Mint) Leaves
6. Discussion
(i) According to the present work on the product development using mint leaves,
developed products i.e. have shown appreciable results. This work has got
satisfactory results in developing a nutritionally fortified and palatably accepted
papads using mint leaves. Shelf life studies should be undertaken for all the
samples. Acceptability of papads in terms of physico-chemical characteristics,
sensory attributes and nutritional quality suggests the suitability of papads with
green leafy vegetables.
(ii) All the samples were nutritionally good as well as palatably acceptable and by
the addition of mint leaves carotene content and crude fibre are increased
remarkably .From the results, we conclude that the least ash content was
recorded in level 15g mint and the maximum was recorded in level 30g mint
and the results are according to the standards. Results reveal that the maximum
acid insoluble ash was recorded level 30g whereas least in 10 g. The present
findings of pH values, alkalinity value and fat content were according to the
(iii) According to the hedonic scale we can access with sample in most accepted by
the consumers. All the samples were equally accepted according to the scores
given by the panelists for the texture parameter. Appearance of the sample
having 10 g of mint leaves was least accepted and that of 30g mint was
accepted highest. Colour wise score was highest for 25g mint than any other
level. Taste wise all the samples were on par. Even flavour in all the samples
were on par. After taste and overall acceptability ranges were also on par.
D. Kodandaramreddy & Kavita Waghray
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