|
Characteristics
|
Requirements (%)
|
|
Moisture
|
12-15
|
|
Total ash
|
Max 12.0
|
|
Insoluble ash
|
0.2
|
|
Alkaline ash
|
2.2
|
|
Crude fiber
|
1.0
|
Following are the important quality parameters for papads .
- Whiteness
- Thinness
- Smooth edges
- Consistent taste
- Consistent shape and size
- Absence of broken pieces
- Absence of folded ends
- Absence of red chilli in papad
- Crispness.
Color: The colour of papads should be bright with uniform size, shape and thickness.
Pliability: Should have excellent pliability.
Absence of defects: Papads should be free from fungal/insect damage, presence of holes, bristles, surface oiliness and alkaline taste.
Texture: Toasted or fried papads should be crisp and crunchy, mealiness and grittiness should be absent.
Taste and flavor: The papads should have good taste, spicy bite and pulse aroma.
Expansion on frying: The papads should expand around 30 per cent or more on frying.
Defects: The papads should be free from frayed and faltered edges, brittleness, and rancidity and off flavors.
|
Participants