International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 6 (2020)

Studies on physico-chemical properties of papad prepared from different cultivar of pearl millet


ND Kalange, UD Chavan, PM Kotecha, PA Pawase

The present investigation on “Studies on Physico-Chemical properties of papad prepared from different cultivar of pearl millet” was undertaken with the objective to study nutritional composition of pearl millet papad and to identify the superior genotype of pearl millet for papad preparation. Newly released pearl millet varieties such as Dhanshakti, Phule Mahashakti, Phule Aadishakti and one local rice were used for present investigation. The Dhanshakti content 12.50 per cent moisture, 12.25 per cent protein, 5.48 per cent fat, 1.21 per cent crude fiber, 10.66 mg/100 g iron and 52.18 mg/100 g calcium. The Phule Mahashakti content 12.30 per cent moisture, 11.59 per cent protein, 5.68 per cent fat, 1.31 per cent crude fiber, 10.31 mg/100 g iron and 51.40 mg/100g calcium. The Phule Aadishakti content 12.33 per cent moisture, 11.16 per cent protein, 5.50 per cent fat, 1.19 per cent crude fiber, 10.83 mg/100g iron and 54.58 mg/100g calcium. The rice local market sample used for control content 11.50 per cent moisture, 7.97 per cent protein, 5.45 per cent fat, 0.32 per cent crude fiber, 1.8 mg/100g iron and 18.30 mg /100 g calcium. The experiment were carried out in Factorial Randomized Design, 11 treatments, 3 replications and two packaging material up to 90 days storage study. After primary sensory evaluation treatment T8 (80% pearl millet flour with 20% rice flour) of Dhanshakti variety, T5 (50% pearl millet flour with 50% rice flour) of variety Phule Mahashakti and Phule Aadishakti were selected. Among this three selected treatments papad prepared from Dhanshakti variety shows best results. Papad prepared from Dhanshakti variety contains 10.20 per cent moisture, 11.13 per cent protein, 5.47 per cent fat, 1.02 per cent crude fiber, 45.40 mg/100g calcium and 8.88 mg/100g iron.
During storage study the chemical parameter such as moisture content of papad was increases in both packaging material and the chemical parameter such as protein, fat, crude fiber, calcium and iron were decreased in both packaging material and this might be due to increase in moisture percentages but the product packed in LDPE material showed better results as compare to product stored in PP material.
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