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Standardization of Spiced Papads Preparation from Different Pulses

Dr. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

Dr. Md. Shahjahan
Ex. Principal Scientific Officer
Postharvest Technology Division BARI, Joydebpur

G.F. Ch
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

Abstract/ Executive Summary:

The possibility for preparation of papads from different dhal flours with or without the addition of blackgram dhal (Phaseolus mungo L.) flour has been examined. Blended flours of 75% blackgram dhal and 25% mungbean dhal, 50% blackgram dhal and 25% lentil dhal and blackgram alone yielded good quality papads considering the parameters as dough character, rolling property and sensory quality attributes. Among them, 50% blackgram dhal flour and 50% mungbean dhal flour papads showed better sensory quality attributes in respect of colour, taste, flavour, and texture. But mungbean dhal flour alone and the flours of 50% blackgram and 50% lentil could not be used to produce good quality papads due to lack of mucilage in these pulses which is very difficult for rolling

Keywords: Spiced papads, Mungbean, lentil, blackgram, quality

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 04-11-2004

End Date: 08-08-2006

Program Area: Postharvest and Agro-processing

Commodity: Lentil, Mungbean, Black gram

Objectives:

To prepare nutritious food products from different pulses

Methodology:

Good quality blackgram (Phaseolus mungo L.) Mungbean (Vigna mungo) and lentil (Lens culinaries Medic) (Masor) procured from local market were ground in commercial hammer mill into flour and then sieved through 80 mesh. Blackgram flour was added with other dhal flours and papads were prepared as per following treatments using the recipe described below. Treatments: T₁ = Blackgram (100%) T₂ = Mungbean (100%) T₃ = Blackgram : Mungbean (75:25) T₄ = Blackgram : Mungbean (50:50) T₅ = Blackgram : lentil (75:25) T₆ = Blackgram : lentil (50:50) Preparation of dough: One hundred parts blended dhal flour with 8 parts common salt, 1.2 parts cumin seeds, 2.0 parts black pepper, 0.1 parts asafoetida, 0.8 parts red chailli powder, 1.0 part sodium carbonate and 6 parts yoghourt were kneaded with required amount of water (3.24-41.17 ml) to prepare dough of optimum characteristics. Refined mustard oil 4-5 parts were added suring kneading and rolling. Kneading time (Manual kneading) for different blends of papads varied from 5 to 8 min. Rolling of papads and drying: Dough was divided into small balls of about 14 g and rolled on circular plate having smooth surface with a wooden pin (roller) to give minimum thickness (0.18 mm) and maximum diameter (13.52cm). Papads were dried in the sun to a desired level and packed in polypropylene bags till fried and evaluated for qualities.

Source of Information: Pulses as a substitute for animal protein. Pages 191-197 in the proceedings advances in pulses research in Bangladesh. National Workshop on pulses, 6-8 June 1989, Joydepur, BARI, Bangladesh.

Article Link (Online Journal):

Funding Source:

1.	Budget: 30000/-

Total Budget (Tk.) : 30000/-

Achievement/Findings:

Form the study, it was revealed that the better quality papads was made by the blends of 50% blackgram dhal flour and 50% mungbean dhal flour considering all the parameters as dough character, rolling property, and sensory evaluation of the fried papads. But mungbean dhal flour alone and the blends of 50% blackgram and 50% lentil could not be used to produce good quality papads due to lack of mucilage in these pulses which is very difficult for rolling. However, papads could be made satisfactory from blackgram dhal flour alone and blends of 75% blackgram dhal flour and 25% lentil dhal flour.

Knowledge Management: Report/Proceedings