evaluation of indigenous technology of preparation of papad with

Indian Journal of Traditional Knowledge

Vol. 11(1), January 2012, pp. 123-133

Evaluation of indigenous technology of preparation of papad with

special reference to cereals and millets

Shwetha Kamat & Nirmala Yenagi*

Department of Food Science and Nutrition, College of Rural Home Science

University of Agricultural Sciences, Dharwad-580005, Karnataka

E-mail: [email protected]

Received 22.02.10; revised 15.06.10

The present investigation was undertaken to evaluate the indigenous method of papad preparation Nere happala with

special reference to cereals and millets. Nere happala refers to rice papad. Fermented batter of soaked rice is used for

preparation of Nere happala by spreading the batter into thin circular disc shape in an oil smeared plate. Nere happala

prepared from different cereals and millets soaked for different durations were evaluated for total yield, number, unit weight,

diameter of raw and fried Nere happala and sensory evaluation. Indigenous cereal papad, viz, Nere happala was prepared

from the gelatinized mass of fermented batter without addition of food additives. Long duration of soaking of cereal and

millet grains improved the physical characteristics and sensory attributes of Nere happala. Nere happala prepared from

soaked grains of three days were highly acceptable for all the sensory attributes. Seven days of soaking affected the aroma

and taste of bajra, maize and jowar nere happala. Ragi, rice and wheat nere happala were highly accepted by the

consumers.

Keywords: Indigenous, Papad, Nere happala, Millets

IPC Int. Cl.8: A23L, A23L 1/00

Papads are consumed as countrywide food. The type

of papads varies from one culture to another. The

largest number of papads is made from different

pulses and also made from certain cereals. Some are

even made from jackfruit and raw banana. Black gram

dhal is the largest selling papad in the local and

national market. The demand for papad is rising

rapidly both in country and abroad. So, there is a

greater scope for introduction of varieties of papads

prepared from cost effective raw ingredients. Since,

production of cereals is abundant, there is a need to

find diversified uses in order to maximize their

utilization and to cater the fast changing taste of new

generation. Hence, it was proposed to evaluate the

quality characteristics and sensory attributes of

indigenous Nere happala prepared from different

cereals and millets.

Methodology Nere happala, a traditional type of steamed papad

prepared from the batter of soaked rice. Duration of

soaking varies among the households. This method is

rarely applied to other cereals and millets such as

jowar, wheat, and ragi1. In this study soaking of grains

for different duration, viz. one, three and seven days

were taken as a treatment effect on the quality of

papad prepared from different types of cereals and

millets.

The most common cereals and millets of North

Karnataka such as wheat (Triticum aestivum), jowar

(Sorghum vulgare), ragi (Elusine corcana), bajra

(Pennisetum typhoideum), maize (Zea mays), rice

(Oryza sativa), little millet (Panicum sumatrense) and

foxtail millets (Setaria italica) were selected for the

study (Fig. 1). All the selected eight cereals and

millets and other essential ingredients like common

salt, happala khara were procured from the local

market at one lot. The detailed procedure used for

preparation of Nere happala is presented in the flow

diagram (Fig. 2).

Physical characteristics of soaked grain Hundred gm of each selected cereal and millet was

soaked in tap water for different durations with

frequent change of water (twice a day). Soaked grains

were transferred to colander and allowed to rest till _____________

*Corresponding author

INDIAN J TRADITIONAL KNOWLEDGE, VOL. 11, NO. 1, JANUARY 2012

124

the complete water was drained off. Weight of soaked

grains was recorded on an electronic balance. Color of

soaked grains of different durations was visually

observed and recorded. Soaked grains were ground

into fine paste of idli batter consistency in an

electrical grinder with addition of required amount of

tap water. The amount of water added was recorded.

Physical quality attributes of raw and fried Nere

happala The total number of Nere happala obtained from

100 gm of different cereals and millets soaked for

different durations were weighed and the total yield

and number of Nere happala were recorded. The raw

Nere happala prepared from different types of cereals

and millets soaked for different durations were fried

in refined sunflower oil at 180°C ±5°C were

investigated to different quality attributes. The unit

weight of raw and fried Nere happala of different

cereals and millets soaked for different durations were

recorded by taking the weight of 10 Nere happala.

The diameter of raw and fried Nere happala of

different cereals and millets soaked for different

durations were measured on opposite ends with the

help of thread and recorded. The colour of raw and

fried Nere happala prepared from different cereals

and millets soaked for different durations were

recorded by visual observation. The expansion

percentage of fried Nere happala was calculated

according to the procedure given below:

DF DRExpansion (%)= 100

DR

−×

Where,

DF = diameter of fried papad

DR = diameter of raw papad

Quality characters of texture were recorded and

expressed descriptively as very light and easy to

break, heavy and hard to break, very crispy and

dissolving, very hard to break and chewy.

Subjective evaluation of Nere happala

The changes in sensory quality characters of fried

Nere happala prepared from different grains soaked

for different durations with (1 gm / 100 gm grains)

and without papad khara were evaluated subjectively

by recording the changes descriptively and were rated

by giving scores based on 5 point scale and was

compared with commercially available Lijjat papad.

Fried Nere happala prepared from different cereals

and millets soaked for different durations were

evaluated for organoleptic characteristics like colour,

appearance, texture (hand feel and mouth feel),

flavour, taste and overall acceptability by scoring

method using 5 point scale for specific quality

characteristics. The evaluation was done by 10 semi-

trained judges from College of Rural Home Science,

University of Agricultural Sciences, and Dharwad.

The judges were given with a score card and

instructed individually to evaluate the coded samples.

Fig. 1—Cereals and millets used for preparation of Nere happala

KAMAT & YENAGI: INDIGENOUS TECHNOLOGY FOR PAPAD PREPARATION

125

Fig. 2—Steps involved in preparation of indigenous Nere happala


126

The most accepted Nere happala of different cereals

and millets soaked for different durations was further

selected and evaluated for sensory attributes of raw

and fried Nere happala. The raw and fried Nere

happala of different cereals and millets were

evaluated for organoleptic characteristics by scoring

method using 9 point Hedonic scale for consumer

acceptability. The evaluation was done by 30 selected

consumers (under graduate students of College of

Rural Home Science, Dharwad).

Statistical analysis

The data collected in triplicates for physical

properties of soaked cereals and millets for different

durations, quality parameters of raw and fried Nere

happala and sensory attributes were tabulated and

analyzed using One-way Analysis of Variance or

Factorial Completely Randomized Design. Wherever

the significant result was obtained the critical

difference test was used2.

Results and discussion

Physical characteristics of raw and fried Nere

happala of different cereals and millets

The total yield, number of Nere happala obtained

from 100gm grains, unit weight and diameter of raw

and fried Nere happala and expansion percentage of

Nere happala prepared from different cereals and

millets soaked for different durations differed

significantly (p<0.05) among the cereals and millets

irrespective of duration of soaking (Fig. 3). The mean

yield of Nere happala was 75.50 gm/100gm grains.

Among the grains, the yield of Nere happala was

higher in decorticated grains like little millet, foxtail

millet and rice. The lowest was in wheat and maize

Nere happala. This is mainly due to the separation of

bran along with the adhered residual starch during

preparation of batter from soaked whole cereal and

millets grains3. The highest number of Nere happala

was obtained in jowar (19.89). It was on par with rice

(17.00) and foxtail millet Nere happala (16.67) and

the lowest was in wheat Nere happala (11.89). The

unit weight of different cereals and millets nere

happla ranged from 3.79 - 5.53 gm. The highest was

in little millet (5.53 gm) and on par with foxtail millet

(5.25 gm) and wheat Nere happala (5.26 gm). The

lowest was in maize Nere happala (3.79 gm). The

diameter of little millet raw Nere happala was the

highest (8.65 cm) and the lowest was in maize

(7.98 cm). The mean weight of fried Nere happala of

cereals was 5.93 gm. The highest weight was

observed in wheat (7.05 gm) and on par with rice

Nere happala. The lowest was in maize Nere happala

(4.73 gm). The mean expansion per cent of fried Nere

happala of different cereals and millets ranged from

15.17-36.70 with an average mean of 26.24%. Among

the cereals and millets, ragi Nere happala had the

highest expansion percentage (36.71%), followed by

wheat (34.14%) and rice Nere happala (31.53%). The

lowest expansion per cent was in maize Nere happala

(15.17%). The wide variation in the total yield,

number of papads, unit weight and diameter of raw

and fried Nere happala among the cereals and millets

may be attributed to the variation in chemical

composition, nature of starch, their characteristic

shape, size and cooking behavior of the starch present

in them depending upon the plant from which they are

derived 4,5

. A definite pattern of total amylose and hot

water insoluble amylose contents may be related to

better expansion of rice and ragi Nere happala 6,7

. The

gluten content in wheat Nere happala could be the

reason for better expansion after frying 8,9

.

Fig. 3—Physical characteristics of raw Nere happala prepared

from different cereals and millets


127

The duration of soaking of different grains

influenced the total yield, number of Nere happala

obtained from 100gm grains, unit weight and

diameter of raw and fried Nere happala and

expansion percentage of Nere happala. The total yield

and number of Nere happala obtained from one day

soaked grains were significantly higher than the seven

days soaked grains. The lowest yield of Nere happala

prepared from different cereals and millets soaked for

7 days as compared to the one day soaked grains is

due to the decrease in the weight of soaked grains as

observed in Table 1. The significant decrease in the

weight of the soaked grains as the duration of soaking

increased may be attributed to the leaching of excess

water-soluble nutrients during long duration of

soaking5. The decrease in protein content due to the

loss of water soluble fractions during steeping of

wheat grains3. The significant increase in unit weight

and diameter of raw Nere happala of seven days

soaked was observed as compared to one day soaked

grains. Increase water uptake by the severely

damaged starch granules of seven days soaked grains

may be the reason for increased unit weight and

diameter whereas soaked grains of one day were

slightly hard to grind so the internal damage was less3.

Similarly the increase in the diameter of Nere happala

prepared from cereals soaked for seven days may be

due to the increased water uptake by the ruptured

granules of starch during steaming5. Similar trend was

also observed in diameter of fried Nere happala

among the cereals and millets and between different

durations of soaking. Fried ragi (12.77 cm) and rice

(12.69 cm) Nere happala had the highest diameter

and the lowest was in maize Nere happala (9.54 cm).

Nere happala prepared from 7 days soaked grains

showed significant increase in diameter (12.43 cm)

after frying (Fig. 4). The highest expansion of 35.23%

was observed in cereals and millets soaked for 7 days,

which was 1.93 times higher than Nere happala

prepared from one day soaked grains. The expansion

per cent increase in Nere happala during frying may

be due to the replacement of moisture by oil 1 due to

the higher content of water insoluble amylase10.

The

change in sensory attributes was observed in soaked

grains for different durations, fermented batter, raw

and fried Nere happala (Tables 1 & 2). Natural

colours of cereals and millets (Fig. 1) changed

towards lighter shades as the duration of soaking

increased. This could be due to leaching of water

soluble pigments5. The change in colour of soaked

Table 1—Physical characteristics of soaked grains* of different cereals and millets

Weight of soaked grains (gm) Colour of soaked grain Amount of water added for batter preparation

(ml)

Duration of soaking (days) Cereals

1 3 7 Mean 1 3 7 1 3 7 Mean

Wheat 141.66 140.33 129.00 136.99 Reddish

brown

Reddish

brown

Creamish

brown

116.66 73.00 48.00 79.22

Jowar 128.00 125.66 120.00 124.55 Pale

yellow

Pale

yellow

Whitish

yellow

112.00 101.33 42.00 85.11

Ragi 124.00 121.66 119.33 121.66 Dark

brown

Dark

brown

Dark

brown

141.33 114.00 104.00 119.78

Bajra 131.00 128.00 120.66 126.55 Dark

green

Dark

green

Light

green

106.66 94.00 65.00 88.67

Maize 125.00 123.00 121.00 123.00 Orange Orange Yellow 148.00 113.00 94.33 118.44

Rice 108.00 104.66 100.00 104.22 White White White 84.00 74.33 68.00 75.44

Little millet 107.66 104.00 99.00 103.55 Creamish

white

White White 80.00 72.66 65.00 72.55

Foxtail millet 120.66 107.33 102.00 110.00 Yellow Yellow Creamish

white

78.33 69.67 58.00 68.67

Mean 123.24 119.33 113.87 118.81 108.37 89.04 68.04 88.49

S.Em± CD at 5% S.Em± CD at 5%

Cereals (A) 1.32 3.77 1.23 3.51

Duration of

soaked grain

(B)

0.82 2.31 0.75 2.14

AB 2.30 6.57 2.13 6.08

*100gm of raw grains


128

grains also influenced the color of raw and fried Nere

happala (Fig. 5). Wide variation in colour of fried

Nere happala of different cereals and millets was

observed. The change in colour of fried Nere happala

was towards whiteness. Fried Nere happala of

different cereals and millets were whiter than the raw

papads. This was observed among the cereals and

millets and also between the duration of soaking. This

is mainly due the increase in the surface area of Nere

happala during frying11.

Soaking of grains for

different durations not only changed the colour of the

papad, but there was a change in the taste and flavour

of papads towards sourness. Sour taste and flavour

was developed in papads prepared from three and

seven days soaked grains and intensity of sourness

was more during 7 days of soaking. Flavour was more

distinct in jowar, bajra and maize, where as, it was

mild in ragi and wheat and very mild in all the

decorticated rice and millets Nere happala. It was also

observed that there was unobjectionable strong mousy

acidic odour development in soaked grains and

continued in fermented batter, during steaming of

Nere happala of maize and bajra. The characteristic

aroma and sour taste in Nere happala might be due to

the activity of micro organisms12

. Development of

unobjectionable strong acidic mousy odour in maize

and bajra may be attributed to the activity of water

soluble phenolics and peroxidase concentrated mostly

in germ fraction of the grains during soaking 13

.

Fig. 4—Physical characteristics and expansion per cent of fried

Nere happala prepared from different cereals and millets

Table 2—Sensory attributes of raw Nere happala

Colour and appearance


One Three Seven

Wheat Light brown with glossy appearance Light brown with more glossy

appearance

Light brown and more translucent

Jowar Yellowish cream with glossy

appearance

Yellowish cream and slightly

translucent

Yellowish cream and translucent

Ragi Dark brown with glossy appearance Dark brown slightly glossy and

translucent

Dark brown and more translucent

Bajra Greenish brown (resembles dried

leaf) with glossy appearance

Sandy colour with glossy appearance Sandy colour and translucent

Maize Dark yellowish orange with glossy

appearance

Yellowish orange with glossy

appearance

Yellowish orange with more

translucent

Rice White and opaque White with glossy appearance White and more translucent

Little millet White and opaque White with glossy appearance White and more translucent

Foxtail millet Straw yellow and opaque Straw yellow with mild glossy

appearance

Straw yellow with mild glossy

appearance


129

Black gram dhal papad is generally prepared with

papad khara to improve the rolling and textural

quality of fried papad14

. In the present study also

papad khara was added to Nere happala prepared

from soaked grains of 7 days and evaluated for

descriptive sensory changes in comparison with the

commercially available Lijjat papad. Addition of

happala khara improved the sensory quality of fried

Nere happala. Sensory scores of different quality

parameters increased to the maximum score of 5 in all

cereal and millets Nere happala and they were on par

with the black gram dhal papad (Fig. 6). The off

flavour developed during soaking of grains in the

cereals like bajra and maize completely disappeared

with addition of happala khara. The improvement in

the quality of papad may be due to the addition of

papad khara, a mixture of sodium carbonate and

bicarbonate, which improves the brightness, and

uniformity of colour and carbonate removes

undesirable pulse flavour and imparts crisp and brittle

texture to the fried papad14

. The textural changes in

Nere happala were attributed to the increased surface

area by carbon dioxide liberated from happala khara

during frying 15

.

Sensory evaluvation of Nere happala prepared

from different cereals and millets

The mean sensory scores of fried Nere happala

prepared from different cereals and millets soaked for

different durations differed significantly (Table 3).

Sensory scores were highest for texture followed by

colour and appearance and lowest was for flavour.

The scores obtained from different sensory attributes

were above 3.0 and indicated that the all cereal

and millets Nere happala were acceptable by the

consumers. Among the Nere happala of different

cereals and millets, rice Nere happala scored

significantly higher for all the sensory attributes than

Fig. 6—Subjective evaluation scores of fried Nere Happala of

different cereals and millets prepared with addition of happala

khara

Fig. 5—Raw and fried Nere happala of different

cereals and millets: 1. Raw, 2. Fried


130


131

Table 4—Changes in sensory attributes of fried Nere happala


One Three Seven

Wheat Whitish brown, hard to break and

bland taste

Yellowish brown, slightly hard to

break and bland taste

Creamish white, light and crispy and

dissolving and light sour flavour

Jowar Yellowish white, heavy and hard to

break

Yellowish white, light and crunchy

and very light off flavour

Creamish white, light, crispy and

dissolving and very mild off flavour

Ragi Dark brown, light and crispy Light brown, very light and crispy Whitish brown, very light, crispy and

very high sour flavour

Bajra Greenish brown, fairly light and hard

to break

Brownish yellow, moderately light

and crispy with off flavour

Yellow brown, moderately crispy

Maize Dark yellow, fairly light and hard to

break

Bright yellow, moderately light and

crispy with very mild off flavour

Light yellow, moderately crispy,

sour taste with off flavour

Rice White, moderately crispy White, moderately crispy and bland

taste

Bright white, light and crispy

Little millet Creamish white, moderately crispy Creamish white, moderately crispy Creamish white, light, crispy and

dissolving

Foxtail millet Yellowish white, heavy, hard and

chewy

Yellowish white, heavy and crunchy Creamish white, light and crunchy

other cereal and millets Nere happala. Very low

scores were obtained for different sensory attributes

among cereals and millets such as bajra, foxtail

millet, maize and jowar. This is mainly because of the

development of objectionable strong mousy odour

and taste during soaking of grains13

. The grain colour

and nature of starch granules and their changes during

soaking and grinding may be related to the changes

observed in fried Nere happala. Rice, ragi and wheat

were the most acceptable Nere happala. All cereal

and millets Nere happala can be prepared from

soaked grains of three days as the duration of soaking

more than three days influences the flavour due to the

development of sour taste and off flavour as observed

in bajra and maize.

The mean scores of different sensory attributes of

Nere happala of 7 days soaked grains of different

cereals and millets were significantly higher than

Nere happala of one day soaked grains. There was an

improvement in sensory attributes from acceptable

level to moderately acceptable of Nere happala as the

duration of soaking increased from 3 -7 days. The

taste scores increased from 3.20 - 3.71. The change in

flavour score was non significant. The improvements

in sensory attributes of Nere happala of different

cereals and millets soaked for 7 days are related to the

changes observed in the physical characteristics of

grains and raw Nere happala with respect to change

in colour towards lightness in raw and fried Nere

happala, expansion per cent increase in the diameter

of fried Nere happala (Tables 2 & 4, Fig. 5). The

increase in sensory scores of taste may be due to the

development of sourness during long period of

soaking because of natural fermentation12

. It was also

observed that flavour scores of few cereals and millets

like little millet, bajra and maize decreased as the

period of soaking increased, which is due to the

development of off flavour12

.

The sensory evaluation of Nere happala of

different cereals and millets prepared from different

soaking treatments by trained panelists at the

laboratory revealed that, there was an improvement in

the quality of Nere happala for different sensory

attributes as the duration of soaking increased for 7

days (Table 4). Based on these results, further Nere

happala prepared from soaked grains of 7 days were

evaluated for consumer acceptability by 9-point

hedonic scale. The sensory scores of colour, texture,

taste, flavour and overall acceptability of fried Nere

happala varied significantly among the cereals and

millets (Fig. 7). All cereals and millets Nere happala

were found to acceptable by the consumer and the

mean scores for different sensory attributes ranged

from 6.20 - 7.52. Among the cereals, ragi, wheat and

rice Nere happala scored high for the most of the

sensory attributes as compared to other cereals and

millets. Over all acceptability scores were

significantly lower for bajra Nere happala. Significant

variation in the sensory scores of fried Nere happala

of different cereals and millets may be due to the

nature of starch granules, structural and chemical

composition of individual cereals and millets.


132

Fig. 7—Sensory scores of fried Nere happala prepared from

seven days soaked grains of different cereals and millets

Fig. 8—Sensory scores of fried Nere happala prepared from

different cereals and millets soaked for seven days.

Colour and appearance of papads play an

important role in the market while selecting the

product by the consumers. Hence, in the present study

colour and appearance of raw Nere happala of

different cereals and millets were evaluated for

consumer acceptability in comparison with

commercially available black gram dhal papad

(Fig. 8). Colour and appearance scores ranged from

4.66 - 8.40 and 5.03 - 8.53, respectively. Colour and

appearance scores were above 6.5 in all most all

cereals and millets Nere happala except for bajra.

Significant differences existed between the Nere

happala of different cereals and millets. Rice Nere

happala scored highest for colour (8.40) and

appearance (8.53) followed by maize (7.83) and black

gram dhal papad (7.10) and the lowest was in bajra

(4.66). The green pigmentation may be the

contributing factor for affecting the acceptability of

bajra Nere happala by the consumers.

Conclusion

Soaking of grains for long duration improves the

physical characteristics and sensory attributes of

cereal Nere happla. Soaking of grains enhances the

characteristic aroma and sour taste to fried Nere

happala. Nere happala of different cereals and millets

prepared from three days soaked grains are found to


133

be highly acceptable for all the sensory attributes.

Ragi, rice and wheat Nere happala are highly

acceptable.

Acknowledgement

Authors are very much thankful to International

Fund for Agricultural Development (IFAD), Rome,

Italy for providing financial assistance to carry out the

research under the project “Empowering the rural

poor by strengthening their identity, income

opportunities and nutritional security”. Authors are

also indebted to Mahila mandal members of Dharwad

city for providing the information of indigenous

methods of papad preparation required for the study.

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evaluation of indigenous technology of preparation of papad with

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