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Related Experiment Videos

Low-fat papadams from black gram-tapioca blends

U S Annapure1, M Michael, R S Singhal

  • 1Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Bombay, India.

International Journal of Food Sciences and Nutrition
|July 1, 1997
PubMed
Summary

This study explored using tapioca flour in papadams to reduce costs. Adding carboxymethyl cellulose (CMC) improved product expansibility and reduced oil content, making it a viable alternative.

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Area of Science:

  • Food Science
  • Nutritional Science
  • Agricultural Economics

Background:

  • Papadams are a popular Indian food product primarily made from black gram flour.
  • Rising black gram prices and the availability of cheaper tapioca flour necessitate exploring ingredient substitutions.
  • Cottage-scale manufacturing of papadams makes cost-effective ingredient sourcing crucial.

Purpose of the Study:

  • To investigate the feasibility of substituting black gram flour with tapioca flour in papadam production.
  • To assess the impact of tapioca flour on papadam sensory attributes and physical characteristics.
  • To identify methods for overcoming any negative effects of tapioca flour on papadam quality.

Main Methods:

  • Papadam formulations were created using varying percentages of tapioca flour blended with black gram flour.

Related Experiment Videos

  • Sensory attributes of the papadams were evaluated.
  • Product expansibility and oil content were measured.
  • The effect of adding carboxymethyl cellulose (CMC) at a 3% level was investigated.

    • Main Results:

    • Tapioca flour substitution up to 25% did not significantly alter papadam sensory attributes.
    • Product expansibility decreased with increasing tapioca flour content.
    • The addition of 3% carboxymethyl cellulose (CMC) successfully improved papadam expansibility.
    • CMC inclusion reduced the final oil content of the papadams to 19.7% and increased expansibility to 5.539%.

    Conclusions:

    • Tapioca flour can be incorporated into papadam recipes as a partial substitute for black gram flour.
    • Carboxymethyl cellulose (CMC) is effective in mitigating the negative impact of tapioca flour on papadam expansibility.
    • This blend offers a cost-effective alternative for papadam production without compromising key quality attributes.