Quality characteristics of by-products incorporated papads

Various types of by-products are produced during milling in the legume and cereal industries. In the present study, value-added papads were developed by incorporating by-products obtained after milling of bengal gram and rice. The developed papads were studied for their organoleptic characteristics, functional properties and shelf-life. Three types of papads namely control, Type-I and Type-IV papads were selected on the basis of organoleptic scores, which were prepared by utilizing bengal gram seed coat and bengal gram brokens alongwith broken rice. The by-products supplemented papads were observed to have lower values of diameter, oil absorption and diametrical expansion, when compared to control papad. During shelf-life study, no remarkable changes in organoleptic acceptability of developed papads were observed even after three months of storage.