A STUDY ON PROBLEMS OF PAPAD PRODUCTION AND MARKETING CHANNELS IN THE DISTRICT OF TIRUPATI

Abstract

This research work was carried out to improve the level of resistant starch (RS), fibre, potassium, vitamin and calcium in urad papad using unripe banana and sweet potato to investigate the effect of substitution of unripe banana and sweet potato. For urad flour on the texture of papad, dough and characteristic of papad while preparing urad papad, the urad flour was changed in variation with unripe banana and sweet potato with different degrees of substitutions including 20,25,30,40. The result indicated that substitution of unripe banana and sweet potato significantly affected the hardness and stickness properties of papad dough. Results found that the papad prepared from 25% unripe banana and 25% sweet potato and 50% urad flour indicated the greatest changes on the textural properties. It also showed that the highest value of sensory evaluation score was observed for 25:25:50- unripe banana: sweet potato: urad flour

Keywords: Papad, Marketing, Production, Culinary, Profitability