LOW-FAT PAPADAMS FROM BLACK GRAM-TAPIOCA BLENDS

Papadams, made from black gram (Phaseolus mungo) and largely manufactu red on cottage scale are popular in the Indian dietary. Escalating pri ces of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. How ever, the expansibility of the product decreased on addition of tapioc a flour; a fact which could be overcome by using carboxymethyl cellulo se (CMC) at 3% level of black gram flour. This decreased the oil conte nt to 19.7% and also increased the expansibility to 5.539%.