International Journal of Agriculture and Food Science

International Journal of Agriculture and Food Science

Vol. 3, Issue 1, Part A (2021)

Standardization and storage studies of rice papad incorporated with tomato pulp

Author(s):

Ranjeet Chunilal Kokani, Aboli Motiram Pawar

Abstract:
In study preparation of Papad was successfully done. The aim to prepare Papad as a nutritional point of view and to provide convenience to the consumer. Papad is a traditional food item typically made from pulses flour & cereal flour, dough or batter. Papad are usually flat, crisp, round, wafers-like product. For preparation of Papad Rice flour, tomato pulp, sesame seed, salt, red chili powder, cumin and Papad khar used. All the mixed together with other ingredient. Then making a smooth dough then make small balls and rolling into thin sheet by the help of roller pin. Dry the Papad. For the preparation of Tomato Papad three trials were taken among the three trials, T2 get highest score on the basis of sensory evaluation. Proximate composition of Papad was Moisture content (11.3%), Ash (0.92%), Fat (7.2%), and Protein (3.1%), Carbohydrate (58%), Energy (350 kcal) were best among all the levels of Papad prepared recorded highest score in all the quality attributes and good storage ability. It was concluded that the Papad made from Tomato pulp can be store for six months in Low density polyethylene pouches at room temperature. So the Papad made from Tomato Pulp can be satisfy the consumer in accepts and quality.

Pages: 21-24  |  24 Views  3 Downloads

How to cite this article:
Ranjeet Chunilal Kokani, Aboli Motiram Pawar. Standardization and storage studies of rice papad incorporated with tomato pulp. Int. J. Agric. Food Sci. 2021;3(1):21-24.