CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 11 : Traditional Food Adjuncts

Quality standards for papads

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 .

1. Whiteness
2. Thinness
3. Smooth edges
4. Consistent taste
5. Consistent shape and size
6. Absence of broken pieces
7. Absence of folded ends
8. Absence of red chilli in papad
9. 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.