ABSTRACT
Papads have been popular for centuries as a tasty accessory in the Indian menu. Papads are also known as “appalam” in South India. “Papadam” differs from papad or appalam. Papadam has a higher moisture content and it puffs on frying. Shelf-life of this perishable product is very important, especially since mold growth poses problems when the product is at sea for several weeks. It is necessary to understand the functional attributes of the main ingredients in papad preparation in order to produce the best product. About a 40 to 45% water content and a kneading time of 3 to 4 min are satisfactory conditions for obtaining papad doughs of desired consistency and rolling characteristics, and papads of desired quality attributes. Analytical data on different samples of papad khar or sajji khar led to the choice of sodium carbonate for standardizing the dough and producing papads of desired taste and crispness.
