UTILIZATION OF COWPEA IN THE PREPARATION OF PAPAD
BHAGIRATHI, L. ; UROOJ, ASNA ; PUTTARAJ, SHASHIKALA
Oxford, UK : Blackwell Publishing Ltd
Published 1992
Oxford, UK : Blackwell Publishing Ltd
Published 1992
| ISSN: |
1745-4557
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Physicochemical and sensory characteristics of cowpea papads were determined and compared with the blackgram papads. Dough making, rolling properties and physical appearance were similar in both the papads. Cowpea papads were rated to be highly acceptable by both trained and untrained panels. Proximate composition of all the papads was similar. Varietal differences of cowpea did not affect the quality characteristics of the papads. The results reveal that cowpea flour has all the desirable functional properties for making papads; hence cowpea flour makes an excellent raw material for the papad industry.
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| Type of Medium: |
Electronic Resource
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| URL: |