Studies of a 2:1 sodium carbonate:sodium bicarbonate mixture as papadkhar substitute for papads

Patil, Sunita; Kulkarni, P. R.

doi:10.1016/j.foodchem.2004.06.006

Cited by 13 publications

(14 citation statements)

References 7 publications

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“…Hence quality of frying oil was degraded at faster rate which even affects the frying cycles. A similar result of degradation of quality of frying oil was observed by Patil et al (2005).…”

Section: Effect Of Incorporation Of Extruded Flour On Textural Properties Of Fried Papadsupporting

confidence: 83%

Effect of extrusion on thermal, textural and rheological properties of legume based snack

et al. 2018

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Attempts have been made to improve dough handling properties and quality of legume based snack by incorporating extruded black gram (EBG) flour as partial substitute for raw black gram (RBG) flour. In present work overall quality improvement was achieved by analyzing (a) thermal properties of RBG and EBG flour (b) rheological properties (shear stress, shear rate, storage modulus, loss modulus, deflection angle and complex viscosity) of legume based snack dough and (c) post frying characteristics (colour and texture) of legume based snack. Three different legume based snack samples with different flour formulations (RBG flour, RBG flour incorporated with 25% EBG flour and RBG flour incorporated with 50% EBG flour) were prepared, characterized and compared with standard market sample. Dough exhibited shear thinning behaviour and G' and G″ showed rising behaviour with angular frequency whereas, complex viscosity showed decreasing behaviour. Herschel-Bulkley model was best fitted. Significant changes were observed in values of onset, peak and endset gelatinization temperatures on extraction of black gram flour which improved dough handling properties during papad processing and enhanced organoleptic profile of end product.

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“…Hence quality of frying oil was degraded at faster rate which even affects the frying cycles. A similar result of degradation of quality of frying oil was observed by Patil et al (2005).…”

Section: Effect Of Incorporation Of Extruded Flour On Textural Properties Of Fried Papadsupporting

confidence: 83%

Effect of extrusion on thermal, textural and rheological properties of legume based snack

et al. 2018

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“…However, it is interesting to note that the quantity of oil absorbed by jackfruit papads is much smaller (5.21–31.13%) when compared with dal papads (24–47%; Sangeetha 1997) and potato‐sago papads (10.9–46.7%; Sandhu and Marwaha 2001). The effect of papad on the frying oil is of particular importance to the consumer, as oil is an expensive ingredient (Patil et al. 2005).…”

Section: Resultsmentioning

confidence: 99%

STUDIES ON SUITABILITY OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUSLAM.) BULBS FOR PROCESSING INTO “PAPAD”- AN INDIAN TRADITIONAL PRODUCT

Jagadeesh¹,

Hegde²,

Reddy³

et al. 2009

Journal of Food Processing and Preservation

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Papads are traditional savory preparations whose quality depends much on the base raw material. In the present study, 19 jackfruit selections were explored to know the suitability of their bulbs for papad making. The jackfruit types SRS‐3 and SRS‐15 recorded high starch and dry matter in their bulbs and were associated with higher papad yield. Moisture content in papads of different selections varied widely from 6.43 (SRS‐32) to 14.66% (SRS‐19). The selections UKY‐14, SRS‐6, SRS‐12, SRS‐15, SRS‐16, SRS‐17 and SRS‐19 conformed to the Bureau of Indian Standards for moisture content. Papads made from different selections exhibited a wide variation for oil uptake and expansion on frying. The color and appearance of papads made from some jackfruit types appeared to be excellent even when their reducing sugar content was more than 2% (e.g., SRS‐7), while in some other jackfruit types the color and appearance score was significantly lower, even with reducing sugars much lower than 2% in them. Hence, the effect of reducing sugar content on color of fried product appears to depend not merely on the level of reducing sugars but on the other factors (amino acids, moisture content, and temperature) responsible for Maillard reaction. The jackfruit selections SRS‐33, SRS‐26 and SRS‐7 yielded papads of high organoleptic acceptability. PRACTICAL APPLICATIONS Jackfruit is an indigenous and underutilized fruit crop with great yield potential and excellent nutritional qualities. However, its intense flavor may hinder its liking by the consumers. Through processing and product diversification, it is possible to alter the flavor and make it acceptable to the consumers. It is a well‐known fact that salty snacks are a popular group of food item around the globe. Papad (wafer‐like snack product) from jackfruit has been produced and consumed in jackfruit‐growing areas in India. However, it is not possible to make papad from all jackfruits in a similar way as all potatoes are not suitable for chips. Presently, there is no standard jackfruit variety recognized for papad purpose. In this work, we have studied the raw material quality, analyzed the product quality, and based on these parameters, we attempted to identify jackfruit types suitable for papad that has the potential to become a popular product in Indian and international markets.

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“…From the above analysis ( (Patil, Singhal, & Kulkarni, 2005) and black bean flour extrudes (Berrios, Cámara, Torija, & Alonso, 2002). The increase of expansion due to the addition of sodium bicarbonate was attributed to the release of carbon dioxide during heat treatment (Singh, Sharma, & Singh, 2000).…”

Section: Discussionmentioning

confidence: 96%

Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm

Dash

Das

2020

J Food Process Engineering

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A genetic algorithm based on artificial neural network (ANN) modeling was developed for the microwave puffing of preconditioned rice. The microwave puffing method was analyzed in order to find out the effect of microwave power, puffing time, butter level, and sodium bicarbonate level on the expansion ratio and puffing percentage of puffed rice. ANN modeling was applied between the independent and dependent variables and 4‐7‐2 architecture was selected as the best ANN architecture with mean squared error value ranging between 1.138 and 1.839. The optimized conditions obtained from the hybrid ANN‐GA approach were 850 W of microwave power, 35 s of puffing time, 5.26% of butter, and 1.46% of sodium bicarbonate. The optimum combination of independent variables resulted in maximum expansion ratio and percentage puffing of 8.4 and 94.37%, respectively. The relative deviations between the experimental and ANN‐GA model predicted values for expansion ratio and percentage puffing were 1.42 and 1.04%, respectively. The micrograph analysis showed that the parboiled rice had closely packed swollen starch granules with a fused endosperm, while large porous structured vacuoles were found in puffed rice. This study would provide a simple and efficient way to obtain crispy puffed rice by using a domestic microwave oven.Practical ApplicationsMicrowave puffing produces low fat ready to eat healthy products than the deep fat fried product. The microwave generates rapid heat and mass transfer in the food product resulting in the puffed product of desirable porous structure. Evaluation of optimal microwave puffing conditions will produce puffed rice with high sensory value and nutritional value. On this basis, the present study emphasized the effects of processing parameters and the potential of two additives, that is, butter and sodium bicarbonate, for microwave puffing of rice. The impact of various processing and operating conditions of microwave puffing of rice was analyzed. This research would make a way to make puffed rice at the domestic level in a quicker and easier process. This process would develop a suitable package containing preconditioned rice kernel with butter and sodium bicarbonate to obtain ready to eat puffed rice by using a domestic microwave oven.

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Studies of a 2:1 sodium carbonate:sodium bicarbonate mixture as papadkhar substitute for papads

Cited by 13 publications

References 7 publications

Effect of extrusion on thermal, textural and rheological properties of legume based snack

Effect of extrusion on thermal, textural and rheological properties of legume based snack

STUDIES ON SUITABILITY OF JACKFRUIT (ARTOCARPUS HETEROPHYLLUSLAM.) BULBS FOR PROCESSING INTO “PAPAD”- AN INDIAN TRADITIONAL PRODUCT

Modeling and optimization of microwave puffing of rice using artificial neural network and genetic algorithm

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