STUDIES ON EFFECT OF SHEETING METHODS ON THE EXPANSION OF PAPADS DURING DEEP FAT FRYING USING SCANNING ELECTRON MICROSCOPY

• Published in: Journal of food processing and preservation Vol. 32; no. 4; pp. 669 - 680
• Main Authors: VELU, VEERAPUTHIRAN, NAGENDER, ALLANI, SATYANARAYANA, AKULA, RAO, DUBASI GOVARDHANA
• Format: Journal Article
• Language: English
• Published: Malden, USA Malden, USA : Blackwell Publishing Inc 01-08-2008; Blackwell Publishing Inc
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/j.1745-4549.2008.00207.x

Scanning electron microscopy (SEM) studies were used to evaluate the distribution/alterations of the cellular matrix of the deep-fat-fried papads, which are traditional food adjuncts of India. Papad is a thin circular sheet made from dough containing blackgram (Phaseolus mungo), common salt and spices in various proportions. The circular sheets are made from the dough by pressing the spherical-shaped dough balls. The method of pressing the dough affects the cellular structure and hence the diametrical expansion of papads during deep fat frying, which is a desirable quality attribute for the papads. In the present study, papads were prepared by employing three different methods of sheeting the dough, viz., by using a wooden roller pin, by using the thumb and by using a mechanical press. Papads produced by these three different methods were deep fat fried, and % expansions were calculated after deep fat frying. Fried papads were subjected to SEM to understand the distribution/alteration of the matrix by different sheeting methods. The SEM micrographs of the thumb-pressed papads showed that they had good distribution of the protein-carbohydrate matrix, thereby achieving the highest diametrical expansion, followed by wooden pin-rolled papads, then by machine-pressed papads. Papads are made commercially at different levels of production, viz., cottage scale, small scale or medium scale. There are different methods of making papad sheets; using a wooden roller pin, thumb pressing or by mechanical pressing are some important methods. The method of making the papad sheet affects the diametrical expansion of papads during deep fat frying, which is a desirable quality attribute commercially. The present study indicates that the thumb pressing method is effective for better expansion. The results have been corroborated with scientific studies using SEM data, which indicated better distribution of protein-carbohydrate matrix. The thumb pressing method of making papad sheets is also helpful for generation of employment in developing countries.