<div style="text-align: justify;">The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papadprepared from Parbhani Moti sorghum variety were found as 9 %, 1.05%, 12.64 %, 76.77% and 0.54% respectively.&nbsp;</div>

Nutritional composition and sensory evaluation of sorghum papad &nbsp;

Background: Excessive salt intake leads to increased sodium levels in the body, which is associated with hypertension. Papad, a traditional snack food, is typically prepared using high concentrations of salt. 
 
Methods: In present study an attempt has been made to prepare black gram papads by replacing sodium chloride with calcium chloride in different proportions and evaluate them for physiochemical, microbiological, textural and organoleptic qualities during storage at ambient temperature (25&plusmn;5oC) using low-and high-density polyethylene packaging. 
 
Result: The results showed replacing sodium chloride with calcium chloride by 75% did not alter the quality of raw papads up to 135 days and 255 days in low and high density polyethylene respectively.

Nutritional composition and sensory evaluation of sorghum papad

Formulation of Low Sodium Papad by Partially Replacing Sodium Chloride with Calcium Chloride