The Indian Journal of Nutrition and Dietetics

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Sensory Quality Evaluation of Papads:Quality Profile Technique and Development of a Composite Scoring Scale


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1 Central Food Technological Research Institute, Mysore-2 A, India
     

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Papads, like pickles, enjoy wide popularity among the traditional foods of India and are consumed throughout the country by large sections of the people. They are served in hotels and restaurants with lunch and/or dinner; they are also popular with the defence forces. Formerly, papad-making was a house-hold occupation for women folk.
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  • Sensory Quality Evaluation of Papads:Quality Profile Technique and Development of a Composite Scoring Scale

Abstract Views: 302  |  PDF Views: 0

Authors

V. S. Govindarajan
Central Food Technological Research Institute, Mysore-2 A, India
S. Dhanaraj
Central Food Technological Research Institute, Mysore-2 A, India
Lalitha Subramanyam
Central Food Technological Research Institute, Mysore-2 A, India
B. N. Sastri
Central Food Technological Research Institute, Mysore-2 A, India

Abstract


Papads, like pickles, enjoy wide popularity among the traditional foods of India and are consumed throughout the country by large sections of the people. They are served in hotels and restaurants with lunch and/or dinner; they are also popular with the defence forces. Formerly, papad-making was a house-hold occupation for women folk.