International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 3 (2013), pp. 247-252 © Research India Publications http://www.ripublication.com/ ijafst.htm

Development of Papads – A Traditional Savoury with

Pudina (Mint) Leaves

D. Kodandaramreddy1 and Kavita Waghray2

1, 2Food Technology, University College of Technology, Osmania University, Hyderabad, Andhra Pradesh, INDIA.

Abstract Papads are cereal or legume based preserved products, which are consumed after deep fat frying. Those were chosen for value addition with aromatic herb (mint leaves). Legume based papads are prepared using black gram, mint leaves at different levels (10 %, 15%, 20%, 25%, 30%). All the chemical constituents like moisture content, ash content, pH, alkalinity, acid insoluble ash, fat, carotene content and crude fibre were evaluated and the values of all the levels of mint leaves incorporated papads were found to be remarkable. The fried papads were subjected to sensory evaluation by semi trained panelists and all the samples subjected for sensory evaluation were accepted equally by the panelists. Flavour, Minerals, vitamins and fibre contents of mint leaves papads were increased remarkably as the percent of mint leaves increase. Apart from adding sensory parameters like flavour and nutritional value to the papads, the mint leaves are also adding some health benefits. Keywords: Papad, mint leaves,chemical constiuents, sensory evaluation ,macro nutrients.

1. Introduction 1.1 Papads Papads are an important part of South Asian cuisine. Recipes vary from region to region and family to family, but typically it is made from lentil, chickpea, black gram or rice flour. In North India, the lentil variety is more popular. Papads are typically served as an accompaniment to a meal in India and Pakistan. It is also eaten as an

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appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. The purpose of this study was to produce ready-to-eat low calorie nutritious papads by incorporating edible dried herbs, along with a view to determine the organoleptic acceptability.

1.2 Mint Leaves Research has shown that Mint Leaves are beneficial for human health as it contains significant amount of micronutrients, vitamins, antioxidants, photochemical and fiber content that may help protect against degenerative diseases and micronutrient malnutrition. Many valuable medicinal herbs are becoming rare and precious information regarding their health benefits is lost. Therefore, substitution of herbs in the preparation of papads will increase the nutrition value and also provide health benefits to consumers. 2. Materials and Methods 2.1 Papad Preparation The preparation of papad consists of dough making using pulse flour (preferably urad dhal), salt, carbonates, farinaceous material and water. The dough is kneaded made into small balls and pressed into 1 mm thickness using the above papad press. The pressed circular shaped papad is dried to 14-15% moisture level. The above process can easily be done at village level as it involves low investment. One can have 2 papad presses for having a working capacity of 50 kg/day.(Table 1 and Table 2) 2.2 The General Recipe for Papad Manufacturing

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3. Chemical Analysis of Papads Prepared papad samples were analyzed for proximate analysis and various chemical constituents includes Moisture content, total ash, pH Value, Alkalinity, Acid Insoluble Ash, Fat Content, β-Carotene and Crude fibre according to the AOAC methods and All the determinations were done in triplicate and the results were expressed as the average value and tabulated .(Table 3)

4. Sensory Evaluation of Papads The samples prepared were fried and then sensory evaluation was done to determine colour, appearance, texture, taste, flavour, after taste and overall acceptability. The fried samples were by untrained panelists 30 in number for all the parameters stated above. The samples are evaluated on a 9-point scale using Hedonic’s rating method. Each product is evaluated and given a score by the panelists on the scale for each parameter, for each sample. The mean scores of all samples of all the 30 members were tabulated as shown below. By analyzing this table we can find out which sample is good from sensory angle. (9 point hedonic scale: 1.like extremely, 2.like very much, 3.like moderately, 4.like slightly, 5.neither like nor dislike, 6.dislike slightly, 7.dislike moderately, 8.dislike verymuch, 9.dislike extremely)(Table 4)

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5. Results and Discussions

Table 3: Summary of Chemical Analysis.

Table 4: Sensory Evaluation Performa.

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6. Discussion (i) According to the present work on the product development using mint leaves,

developed products i.e. have shown appreciable results. This work has got satisfactory results in developing a nutritionally fortified and palatably accepted papads using mint leaves. Shelf life studies should be undertaken for all the samples. Acceptability of papads in terms of physico-chemical characteristics, sensory attributes and nutritional quality suggests the suitability of papads with green leafy vegetables.

(ii) All the samples were nutritionally good as well as palatably acceptable and by the addition of mint leaves carotene content and crude fibre are increased remarkably .From the results, we conclude that the least ash content was recorded in level 15g mint and the maximum was recorded in level 30g mint and the results are according to the standards. Results reveal that the maximum acid insoluble ash was recorded level 30g whereas least in 10 g. The present findings of pH values, alkalinity value and fat content were according to the standards

(iii) According to the hedonic scale we can access with sample in most accepted by the consumers. All the samples were equally accepted according to the scores given by the panelists for the texture parameter. Appearance of the sample having 10 g of mint leaves was least accepted and that of 30g mint was accepted highest. Colour wise score was highest for 25g mint than any other level. Taste wise all the samples were on par. Even flavour in all the samples were on par. After taste and overall acceptability ranges were also on par.

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