Mini-papad containing cheese powder - a novelty snack food

The present work reports on attempts to develop mini-papads containing chee se powder to create a novel taste, with potential for urban and export mark ets. Cheese powder was added to black gram flour at 0-50% levels and papads were prepared in the conventional manner by roiling the dough and drying. These papads were deep-fat fried at 180 degrees C. Upto 20% addition of che ese powder gave no perceptible change in taste or flavour of the mini-papad s. At 30% addition brown colouration was observed which decreased the senso ry appeal. At 40 and 50% levels, although the mouthfeel and flavour of chee se was desirable, browning increased markedly, which drastically lowered th e overall acceptability. Ascorbic acid addition at 0.5-1.0% markedly decrea sed the browning. The papads had a higher fat content on frying as compared to the control but were excellent organoleptically, suggesting them to be a tasty and crunchy snack food.