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CHEMICAL ANALYSIS AND SHELF-LIFE STUDIES OF PAPADS PREPARED FROM LEGUME FLOURS (Pages : 7 - 12)

M. M. RAHMAN AND M. B. UDDIN

The study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh to determine the chemical composition, texture and flavour. Papads were prepared from Mungbean, Grasspea (Khasari dal), Black gram (Mashkolai dal) incorporating soya flour. All the ingredients were collected from the local market. Five different types of papads were prepared using 0%, 5%, 10%, 15%, 20% soya flour with pulses and other ingredients. The products were analyzed for proximate composition, chemical analysis and self-life evaluation. The moisture, protein, fat, ash and total carbohydrate content in the dried papads samples were found in the range of 10.10 to 10.33%, 24.13 to 28.03%, 1.06 to 5.35%, 1.53 to 1.97% and 54.55 to 62.95%, respectively. No remarkable changes in moisture content, texture and flavour were observed up to 5 months of storage in ambient condition (27 to 350 C) indicating that the products were shelf-stable up to 5 months. Download


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