Evolution of Fiber-Rich Papad from Psyllium Husk

A Comparative Study

Abstract

Papad is a familiarly known food adjunctly consumed as snack food extensively in India and in many other parts of Southern Asia, which is traditionally prepared using rice flour, contains a high amount of carbohydrates and lack of fiber, which can be a major root cause for several health diseases such as diabetes, cardiovascular diseases, obesity and gastrointestinal disorders. Therefore, the present study was undertaken to increase the fiber content with the incorporation of psyllium husk into the bajra flour at different concentrations (5g, 10g, 15g, 20g), further processed by using various methods such as soaking, grinding, drying and frying, which helps in reducing the anti-nutritional properties also help in preventing the microbial load through improving the organoleptic properties by assessing its sensory attributes. The results of sensory evaluation concluded that among all the variations PHP2 was most acceptable which was prepared by using 70g of bajra flour and 10g of Psyllium husk, further nutritional analysis revealed the moisture content (9.15g), protein content (9.95g), fat content (2.42g), fiber content (5.50g), total ash content (4.92g), carbohydrates (73.96g) and energy (356 kcal). Through the physical examination millet papad has less expansion ratio when compared to rice flour papad due to the gelatinization property which is comparatively high in cereals compared to millets. Therefore, papad supplemented with psyllium husk powder is nutrient-dense and cost-effective, the best alternative as a crispy snack on air frying, which helps to reduce CVD, diabetes, obesity and GI Issues.