Vol. 6 (2) : March-April 2015 issue
Green Farming Vol. 6 (2) : 392-395 ; March-April 2015
Studies on papads based on blends of banana with urd and rice flour
K. VENKATA SUBBAIAH1*, S.L. JAGADEESH2 and R. MANJULA3
Deptt. of Post-Harvest Technology, K.R.C. College of Horticulture, Arabhavi - 591 310, Dist. Belgaum (Karnataka)
Designation : 1Ph.D Scholar *(venkathort@gmail.com), 2Professor and Head, 3SRF
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-1627
Total Pages : 4
Received : 07 March 2014
Revised accepted : 23 February 2015
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Citation :
K. VENKATA SUBBAIAH, S.L. JAGADEESH and R. MANJULA. 2015. Studies on papads based on blends of banana with urd and rice flour. Green Farming Vol. 6 (2) : 392-395 ; March-April 2015
ABSTRACT
Papads were prepared from steamed pulp of healthy, matured, unripe bananas of three varieties (Grand Naine, Yangambi KM-5 and Monthan) with papad masala (10 g per kg of pulp) and with or without urd flour (25%) or rice flour (25%). The physical, frying and biochemical parameters of papads were studied. Papads of T4 (Sulphur fumigation banana without peel @ 2g/kg of for 30 min + steaming + grinding with papad masala @ 10g/kg pulp + 25% urd powder + pressing + drying) made from Monthan showed the highest recovery (62.13%) and papads of T3 made from Yangambi KM-5 showed the lowest moisture (3.21%). With respect to frying characteristic, papads of T7 made from Grand Naine showed the lowest oil uptake (9.15%) and highest expansion (30.11%). The highest total sugars (18.76%) and reducing sugars (7.79%) were found in papads of T7 made from the variety Grand Naine.
Key words :
Banana, Expansion, Oil uptake, Pre-treatments, Papads.
