Studies on physical properties and effect of pre-milling treatments on cooking quality of pulses

被引:0
|
作者
Mangaraj, S
Agrawal, S
Kulkarni, SD
Kapur, T
机构
[1] Cent Inst Agr Engn, Agro Proc Div, Bhopal 462038, India
[2] Cent Inst Agr Engn, Soubean Proc & Utilizat Ctr, Bhopal 462038, India
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2005年 / 42卷 / 03期
关键词
pigeon pea; chick pea; green gram; dhal; physical properties; pre-milling treatment; pulse milling; cooking; cooking time; cooking quality;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Physical and gravimetric properties of pigeon pea (Cajanus cajan), chickpea (Cicer arietinum and green grant (Phaseolus aureus) were determined. The cooking quality of differently processed dhal was also examined for 3 types Of pre-milling treatment methods like conventional, CIAE and Millers practice. Average moisture content oil wet basis was 9.53, 9.7 and 10% for pigeon pea, chickpea and green gram, respectively, Physical and gravimetric properties varied with pulses: equivalent diameter varied from 3.66 to 6.37 mm, bulk density from 0.785 to 0.885 g/ml. true density from 1.360 to 1.389 g/ml, porosity from 0.361 to 0.422, and sphericity from 0.739 to 0.811, The cooking time was 20,13 min in conventional pre-milling treatments where as in CIAE and Millers practice pre-milling treatment. it was relatively less (19-30 min). The cooking quality obtained by Millers practice method of pre-treatment was similar to CIAE method of pre-milling treatment. Study revealed that pre-milling treatment considerably influenced the cooking time of dhal. Soaking of the pulses in water for a longer time and subsequent drying generally showed increase in the cooking time of dhal.
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页码:258 / 262
页数:5
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