The Indian Journal of Nutrition and Dietetics

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Physico-Chemical Characteristics and Mineral Content of Commercially Available Papads


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1 Defence Food Research Laboratory, Mysore - 570 011, India
     

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Papad, also known as appalam in South India, is a thin wafer like circular product based on dough prepared by blending legume (black gram, bengal gram, green gram, cow pea etc.) or cereal (rice) flours as well as fruit/vegetable based like potato, sweet potato, jack fruits etc. mixed with common salt, spices, edible oil and alkaline mucilaginous additives.
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  • Physico-Chemical Characteristics and Mineral Content of Commercially Available Papads

Abstract Views: 260  |  PDF Views: 0

Authors

G. K. Sharma
Defence Food Research Laboratory, Mysore - 570 011, India
A. D. Semwal
Defence Food Research Laboratory, Mysore - 570 011, India
M. A. Khan
Defence Food Research Laboratory, Mysore - 570 011, India
A. Padmashree
Defence Food Research Laboratory, Mysore - 570 011, India
A. S. Bawa
Defence Food Research Laboratory, Mysore - 570 011, India

Abstract


Papad, also known as appalam in South India, is a thin wafer like circular product based on dough prepared by blending legume (black gram, bengal gram, green gram, cow pea etc.) or cereal (rice) flours as well as fruit/vegetable based like potato, sweet potato, jack fruits etc. mixed with common salt, spices, edible oil and alkaline mucilaginous additives.