Introduction
The traditional savory food ‘Papad’ also known as appalam, papadam, is a popular tasty food item in Indian dietary science. It is a low moisture food consumed either after frying or roasting or as an adjunct with vegetable soups and curries. Papad is a thin -crispy wafer like texture which is consumed as an accompaniment along with the meals and snacks. Roasted or grilled papad helps to absorb the fatty material from the mouth and throat. Papad should be eaten in moderate proportion; else it can become the reason for acidity. Papad is very high in sodium, hence not advisable for hypertensive people.
Pseudo cereals are plants that produce fruits or seeds which are used and consumed as grains, though botanically pseudo cereals are neither grasses nor true cereal grains. Pseudo cereals are typically high in protein and gluten-free, and are considered whole grain.1 Buckwheat is nutritionally valuable due to the content of protein, lipid, dietary fiber, and minerals and in combination with other health-promoting components.2, 3 The amino acid composition and nutritional value of buckwheat are superior from other grains, also one of the protein sources having high biological value.4, 5, 6 At the same time, buckwheat contains minerals such as zinc, copper, manganese, selenium, potassium, sodium, calcium and magnesium; also it contains vitamins such as B1, B2, B3 and B6, flavonoids, polyphenols, inositol, organic acid, and high dietary fiber.7, 8 Buckwheat may prevent genesis of diseases such as high cholesterol, hypertension, atherosclerosis and diabetes.8, 9, 10 Because of these properties, it can show positive effects such as antioxidant, anti hypertensive, anti-diabetic on human health.11
Materials and Methods
Raw materials: The present study was carried out in the department of Food Science and Nutrition, Yuvaraja’s college (Autonomous), University of Mysore, Mysuru. The raw materials were procured from local market of Mysuru such as rice flour, pepper powder, jeera and salt. The buckwheat flour was ordered from Jiwa organic.
Methods of preparation: Papad was prepared by adding different ratio of rice flour and buckwheat flour into boiling water (1000 C). While addition of flour into the water makes sure that the consistency of flour was free from lumps. Pepper powder, jeera and salt were added and stirred well to prepare soft dough. Dough was made into small balls weighing about 12 g. The balls were pressed into flat discs with the help of roller pin, and then papads were sun dried. Deep fry the Papad on medium flame till golden brown and crisp.
Sensory Analysis of prepared papad: Sensory evaluation was carried out to determine the acceptability of various attributes such as appearance, taste, texture, color, flavour and overall acceptability. The product was evaluated by taking average score of the 30 semi trained panelists by using 9-point hedonic scale.
Nutritional analysis of prepared papad: Standard A.O.A.C. (1980) method was used to determine the Nutritional composition of selected variation (B3) of buckwheat and control. The moisture content was estimated by using hot air oven at 98 to 100˚ C, Protein content was estimated by determining total nitrogen content using standard Micro - Kjeldhal method, ash % were estimated by high temperature incineration using muffle furnace12, 13 and fat content was estimated by the Soxhlet method. The crude fibre content was estimated by crude fibre analyzer. The carbohydrate content was obtained by subtracting from 100 with the sum of values of moisture, protein, fat and ash content per 100 g of the sample. Minerals like Calcium, iron and phosphorous were analyzed using inductively coupled plasma mass spectrometry (ICPMS). These methods give a good precision and accuracy.12
Statistical analysis: Each sample was analyzed in triplicates. The data obtained was analyzed statistically using standard methods given by Snedecor- and Cochran13 and by Duncan’s multiple range test with the p ≤0.05 consider to be significant.14, 15
Formulation of the Product
Table 1
Formulation of the product (ingredients g/100 gm) for preparation of buckwheat flour papad
Figure 2
Different variations of papad developed from buckwheat flour in comparison with rice flour papad.
Table 2
Sensory evaluation of different variation of papad developed from buckwheat with partial
Table 3
Proximate composition of selected variation (B3) of papad developed from buckwheat with partial replacement of rice flour.
Results and Discussion
The study was undertaken to prepare pseudo cereal papad by partially replacing rice with buckwheat. The data pertaining to the effect of incorporation of various levels of buckwheat (20, 40, 60, 80 and 100%) on sensory attributes of papad and the results are shown in Table 2. The scores obtained for all sensory attributes for B2, B3 and B4 were almost similar to the control, B5 & B6 showed decreased score and were less acceptable compare to other variations.
The proximate composition of accepted buckwheat papad (B3) and that of control were analyzed and the results of the same are shown in Table 3. The moisture content of all the variations of papad was similar. The values of protein and fat content were higher in B3 than that of control, whereas carbohydrate was less. However, fiber, ash, iron, calcium and phosphorus content were increased in buckwheat flour papad.
Conclusion
Papad is traditionally prepared with rice or urad dal. Here we attempted to develop papad using buckwheat flour. Rice is a high glycemic food & pseudo cereals are owing to their high fibre content & low carbohydrate content or low glycemic food. Buckwheat is gluten free and rich in antioxidants, fiber and minerals. In our study partial replacement of rice flour with 40% of buckwheat flour was acceptable. When compared to control, the selected buckwheat was superior nutritionally with high amount of fiber & minerals like calcium, iron, and has low carbohydrates. Its high fiber and low carbohydrate makes it a low glycaemic index food.
