Physico-chemical characteristics of commercial spiced Papads

被引：0

作者：

Kulkarni, SG ^{[1
]}

Manan, JK ^{[1
]}

Kishorilal ^{[1
]}

Agarwal, MD ^{[1
]}

Shukla, IC ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST,REG CTR,LUCKNOW 227105,UTTAR PRADESH,INDIA

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1996年 / 33卷 / 05期

关键词：

Papads; savoury preparation; physico-chemical composition; deep-fat-frying; frequency distribution;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Physico-chemical characteristics of commercial spiced papads, being manufactured in Uttar Pradesh, were determined. Data revealed wide variations in moisture content (9.0 to 17.1%), total ash (7.2 to 11.8%), acid insoluble ash (0.18 to 0.52%), alkalinity of ash as Na2CO3 (1.25 to 3.37%), ether extract (2.2 to 5.8%) and pH of aqueous extract (7.4 to 9.1). Analysis of physical parameters of papads also showed wide variations in mean weight (6-24 g), average diam (9.4-21.5 cm) and mean thickness (0.5-1.2 mm). Frequency distribution was drawn for each physicochemical characteristic of papads, and results were examined for compliance with the existing quality standards. improvements in the existing manufacturing conditions have been suggested in order to improve the quality characteristics of papads.

引用

页码：418 / 420

页数：3

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