Studies on the Replacement of Sodium Chloride with Magnesium Chloride in Black Gram Papad

¹ Department of Food Science and Technology, Shivaji University, Kolhapur, India
² Department of Food Engineering and Technology, ICT - Bhubaneswar, India

^* Corresponding author e-mail: jayajamdar88@gmail.com

Abstract

Papad is one of the favorite snack food liked by all age groups where use of sodium chloride is greatly varied. Consumption of high amount of sodium chloride is the major cause of hypertension. In this study a thorough investigation was carried out to determine the optimal salt combinations when MgCl2 was used to partially replace NaCl. Five different treatments were performed using various percentages of salt with the addition of herb and spices. The developed Papads were analyzed for physiochemical, colour and sensory properties. Storage study was conducted at room temperature (25±5°C) in low and high density polyethylene. According to the results the black gram Papads made with 25% replacement of sodium chloride with magnesium chloride obtained higher overall acceptability score and they remained good up to 135 days and 255 days in low density polyethylene and high-density polyethylene respectively in raw form.