| Abstract: | Papads prepared from cereals, legumes and combinations thereof are India s contribution to the international menu. They are specially relished as snacks in fried form. In the present study hydrocolloids amounting to 0.25‐1.00% of fried papads prepared from black gram were investigated. The hydrocolloids chosen were guar gum, carrageenan, carboxymethyl cellulose, hydroxypropylmethyl cellulose, gum tragacanth, gum karaya, gum ghatti and gum arabic. It was observed that carboxymethyl cellulose was the most effective in increasing the diametrical expansion of the papads at a concentration of 1.00%, while gum arabic at 1.00% caused a maximum reduction in oil content (26.19% as compared to control). Gum tragacanth at 0.5% gave the best texture, measured as crispness using Steven's LFRA texturimeter. |
