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Processing of Soybean for Use as Dhal

Pratape, V. M. and Narasimha, H. V. (1994) Processing of Soybean for Use as Dhal. Journal of Food Science and Technology, 31 (5). pp. 423-425.

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Possibility of rendering soybean to cook like conventional toor dhal has been studied by employing a technique of wet toasting at 160±5°C, followed by deoiling. The results revealed that toasting of moistened (32% moisture) soya dhals increased the extractability of oil, without loss of dhal shape. Removal of about 60% oil rendered it to cook somewhat like tur dhal in about 40 to 50 min. Reduced dispersion of solids in soya dhals during cooking has been attributed to reduced cell separation. Occurrence of rounding-off of cells caused the basic difference in the cooking behaviour of tur and soya dhals.

Item Type: Article
Uncontrolled Keywords: Soybean, Soya dhal, Tur dhal, Deoiling, toasting, Moistening, Cooking quality
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 10:13
Last Modified: 03 Oct 2018 08:51
URI: http://ir.cftri.res.in/id/eprint/1560

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