Physico-Chemical Analysis And Organoleptic Evaluation Of Papads Prepared From Jowar Millet Flour

The study was conducted in the laboratory of the Department of Food Science, Periyar University, Salem, to determine the chemical composition, texture and flavor. Papads were prepared from black gram, incorporating jowar millet flour. All the ingredients were collected from the local market. Five different types of papads were prepared using 0%, 5%, 10%, 15%, 20% jowar flour with other ingredients. The product was analyzed for proximate composition, physical and chemical analysis and organoleptic evaluation. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the dried papads samples were found in the range of 7.06 to 8.36%, 8 to 16%, 4.05 to 5.3%, 2.5 to 4.5% and 67.34 to77.89% respectively. The samples were highly acceptable by the subjects and physical properties were almost same with control papads. No remarkable changes in moisture content, texture and flavour were observed up to 6 months of storage in ambient condition (27 to 35°C) indicating that the products were shelf-stable up to 6 months.