Effect of Incorporation of Soy Flour on the Quality of Papad

Veena B., B. S. Reddy, Sunand Sharan


New advances in Food Technology and packaging increased the interest in healthy eating of more nutritious foods, change in meal pattern and existing food habits have increased the demand for creation of new market for value added processed products. Papad is a popular South Indian traditional snack item/side dish. It has a good market potential. Hence considering its demand and nutritional contribution, study was conducted to develop papad by incorporating different levels of soybean flour, to study the shelf life stability of developed products in different packaging materials for a period of three month at room temperature, to analyze the nutrients and microbial counts of the stored products. Sensory evaluation indicated that the overall acceptability scores of Soy papad at 20% were highest 4.4 for both plastic and steel storage containers. However; it was also found that the acceptability was good for all the levels of Soy products, stored for three months at room temperature. Nutrient composition of stored products in steel containers was comparatively better compared to plastic and polyethylene. Total plate counts (microbes) at the end of the storage period were with in the safe limits prescribed by BIS. The study proved that steel and plastic boxes could be used for long storage of value added dry products at domestic levels.

Key words: Value addition, Packaging materials, Storage, Nutrient Analysis, Microbial Analysis.

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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