International Research Journal of Engineering and Technology (IRJET)
e-ISSN: 2395-0056
Volume: 09 Issue: 05 | May 2022
p-ISSN: 2395-0072
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PREPARATION OF PAPAD FROM URAD DHAL FLOUR AND SOYABEAN SEEDS FLOUR Baishali Deb1, Neha Das1, Dr. Deborshi De1 1Department
of Food Technology, Guru Nanak Institute of Technology, Kolkata, West Bengal, India
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Abstract - This research was carried out to check the
literature, papads are mainly made from the black gram. It is commonly consumed as a side dish in Indian meals. All age groups people can enjoy this snack item at tea time or as a side dish with their meal. Nowadays, there are many types of different shapes of papads in the market which are very popular with young kids. The traditional round-shaped papad manufacturing is done in the rural area of the country. The activity of papad-making in rural areas boosts employment opportunities, especially for women. As Papads are mainly made with pulses and cereals they are rich in protein and energy. Hence health concern among people has increased and manufacturers make nutrition and taste combined food products for a healthy diet. For that, in the papad, the preparation we have used black gram flour which is high in carbohydrates, and soya seed flour which is a good source of protein. We have added soya seed flour which is beneficial for growing children, teenagers, and also for old people as it contains protein. Health-conscious people can simply roast the papad and they can enjoy the taste. The nutritional value of the papad is very high.
possibility of papad from black gram dhal (Phaseolus mungo L.) with the addition of soya bean seeds along with black pepper powder and roasted cumin powder and salt for taste enhancement. Black gram dhal and soya bean seeds have high nutritional value and are beneficial for health. Blended flours of 70% soya bean seeds, 30% black gram dhal, and 50% soya bean seeds, 50% black gram dhal produced dry papads which were not at all mouth-filling and were very difficult to roll considering the parameters as rolling property and sensory quality attributes. To get rid of the dryness and to improve the rolling property of the dough Margarine (as a substitute for fat) was used. To expand the papad and to increase shelf life papad Khar (alkaline salt made up of Sodium Carbonate and Sodium Bicarbonate) was used. Among them, 50% black gram dhal flour and 50% soya bean seeds flour in addition to Margarine and papad Khar showed better sensory quality attributes concerning taste, color, flavor, and texture. But 70% soya bean seeds flour, 30% black gram flour along with the addition of margarine and papad Khar did not produce good quality papads.
2. NUTRITIONAL VALUE OF SOYABEAN SEEDS AND BLACKGRAM DHAL
Key Words: Blackgram dhal, soyabean seeds, papad, nutritional value, sensory attributes
Black gram which is popularly known as urad dhal is a highly nutritious pulse. It is a rich source of protein, carbohydrate, vitamin B. Urad dhal also contains calcium, iron, niacin, thiamine, and riboflavin. Also, this is a good source of dietary fiber. Urad dal contains a good amount of magnesium and potassium which can protect the heart. Urad dhal controls cholesterol. This offers lots of benefits for pregnant women because it contains iron. The rich minerals such as magnesium, potassium, iron, phosphorus, and calcium are present in urad dhal which helps to improve bone muscle. Urad dhal is also good for skin and hair. It has some natural antiseptic properties which fight acne-causing bacteria. The essential fatty acids in urad dhal also cure dry and rough hair. Another ingredient is soya seed or soya bean seed. Soya seed has become one of the most favorite and widely consumed legumes among both vegetarians and non-vegetarians. This contains a high amount of protein. So, for vegetarians, they can easily intake soya seed as a protein source. Having a high amount of protein, it also contains saturated fat, fiber, antioxidants, omega 3 fatty acids, and other essential nutrients for the body. Soya seed also contains a high
1.INTRODUCTION Papad is an Indian snack and very popular food item, widely consumed in south Asian countries. The food item name is derived from papadam. There are varieties of recipes for papads. The recipe of papad varies from region to region and from family to family but in general, it is made with a combination of lentils, black gram, and potato slurry or rice flour. Papad is a thin round shaped flatbread. It is a traditional food item and consumed by people accompanied by a proper Indian meal. It has a growing market in India. There are many national brands for papad but the market is mainly held by the local brands. The papad is sometimes described as a wafer. It is made from pulses, soya seeds, and black gram dhal and black pepper powder and roasted cumin powder are added as a taste enhancer. Sometimes papad Khar is also added for crispiness and to increase shelf life. The dough is rolled into a very thin, round, flatbread and then it is tray dried for 1 hour. The dried papads are then fried, roasted, and deep-fried depending on the preference of the consumer along with vegetable curries. According to
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