Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

EFFECT OF FRYING CONDITIONS ON MOISTURE AND FAT OF PAPADS (Pages : 16 - 21)

The study was conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh to determine the relations in moisture content, fat content and frying conditions. 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, studied the effects of processing time and temperature on the quality of soya papads. The moisture and fat content in the dried papads samples were found in the range of 10.10 to 10.33% and 1.06 to 5.35% respectively. A sharp increase in fat content was observed with the increase of soya flour in the papads. The fried soya papads contained 2-3% moisture, 0.4- 0.6% ash, 26-36% fat, 28-30% protein and 33.4-42.9% total carbohydrate. The result showed that minimum frying time for dried papads required to reach desired final moisture content of 2-2.5% was 22 sec. at 1700 C, 18 sec. at 1800 C and 11 sec. at 1900 C. The oil content of papads were found to be 23% at 1700 C, 20% at 1800 C and 16% at 1900 C when the moisture content of papads varied from 2-2.5%..Download