G. K. Sharma ¹, A. D. Semwal ¹, M. A. Khan ¹, A. Padmashree ¹, A. S. Bawa ¹

Affiliations
1 Defence Food Research Laboratory, Mysore - 570 011, IN

Abstract

Papad, also known as appalam in South India, is a thin wafer like circular product based on dough prepared by blending legume (black gram, bengal gram, green gram, cow pea etc.) or cereal (rice) flours as well as fruit/vegetable based like potato, sweet potato, jack fruits etc. mixed with common salt, spices, edible oil and alkaline mucilaginous additives.

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A. D. Semwal ¹, A. Padmashree ¹, G. K. Sharma ¹, M. A. Khan ¹, S. S. Arya ¹

Affiliations
1 Defence Food Research Laboratory, Mysore - 570 011, IN

Abstract

Bakery products have become popular in India as evidenced by two fold increase in their production in recent years. Although wheat is consumed in many forms, including noodles, biscuits, cakes and ready-to-eat cereals, bread has established itself worldwide as a major staple and convenient food, especially when made according to regional preferences.

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G. K. Sharma ¹, A. D. Semwal ¹, S. S. Arya ¹

Affiliations
1 Defence Food Research Laboratory, Mysore - 570 011, IN

Abstract

Quick cooking, dehydrated convenience foods have proved very useful for combat pack rations for Armed Forces because of their lightness and easy cooking characteristics. These are prepared by cooking, roasting or frying followed by drying and blending various ingredients with seasoning. Previously, attempts were made to prepare quick cooking dhals (dehusked and split pulses).

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