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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 1030-1039
DOI: https://doi.org/10.20546/ijcmas.2020.904.122


Performance Evaluation and Cost Estimation of Papad Making Process with Papad Press Machine & Prepared Papad Compared with the Commercial Market Sample
Meera Kumari*, Kumari Shipra and Brijesh Kumar
1Department of Ag. Engineering, Tirhut College of Agriculture, Dholi, RPCAU, Pusa, Samastipur, Bihar, India
2Department of Home Science Extension & Communication Management,RPCAU, Pusa, Samastipur, Bihar, India
3Department of Soil Science, Tirhut College of Agriculture, Dholi, RPCAU, Pusa, Samastipur, Bihar, India
*Corresponding author
Abstract:

India is the center of diverse food cultures comprising more than 1000 major and minor ethnic fermented and no fermented foods. One of the key players in ethnic foods which have been locally and globally marketed is papad. Papad, a low moisture traditional Indian savory food item is consumed either after frying or roasting. It is being manufactured on cottage or home scale and has been in a great demand in India and abroad. Traditionally, circular in shape, made from dough of powdered pulses (black gram, green gram), spices, common salt, edible oil, papad khar, containing sodium carbonate or sodium bicarbonate and calcium propionate. Conventionally papads making method involves preparation of dough using urid, spices, common salt, papad khar, edible oil etc. with required quality of water, beating of dough tip soft, making dough rounds (ball) rolling into circular disc, using rolling pins (roller manually). The rolled papad (circular dough disc) are dried under shade to a moisture content of 13 to 14 per cent (w.b.). Traditional method of rolling with pins (roller) is a very tedious and time consuming; hence yield of papad was also very low. Keeping the aforesaid view, the hand operated papad press available in the department of P.H.T. at C.A.E., Pusa, Bihar was planned to evaluate the Papad making process . This machine is faster, simple in operation and very efficient; its capacity is 150 papads per hour. Since it is very easy to operate, so ladies can also operate without any difficulty. Its production is four times greater than old system and it requires no power. Thus, the machine (hand papad press) can be used efficiently for the production of papads by village women and can generate income as well as employment to many unemployed youth at village level.


Keywords: Black gram, Green gram, Papad making process, Traditional process, Papad press machine, Cost estimation, Commercial market Papad
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How to cite this article:

Meera Kumari, Kumari Shipra and Brijesh Kumar. 2020. Performance Evaluation and Cost Estimation of Papad Making Process with Papad Press Machine & Prepared Papad Compared with the Commercial Market Sample.Int.J.Curr.Microbiol.App.Sci. 9(4): 1030-1039. doi: https://doi.org/10.20546/ijcmas.2020.904.122