FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Papad

Soya flour can be blended up to 30-40 per cent in black gram for manufacture of soya-fortified papad. By this blending, protein quantity increases from 21 per cent to 30 per cent. Addition of soya flour improves considerable diametrical expansion, one of the most important quality attributes for papads.