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Simple procedures for reducing the cooking time of split red gram (Cajanus cajan).

Narasimha, H. V. and Desikachar, H. S. R. (1978) Simple procedures for reducing the cooking time of split red gram (Cajanus cajan). Journal of Food Science and Technology, India, 15 (4). 149-152, 6 ref..

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(i) Sodium carbonate, (ii) sodium bicarbonate, (iii) trisodium phosphate and (iv) ammonium carbonate either alone or in combination were either (a) added to cooking water (0.5-1% level) or (b) coated on to the dhal and dried or (c) the dhal was soaked in chemical solutions (0.75-1.5 g/100 g dhal) for 2 h, drained and washed off the soaked dhal prior to cooking. Combination of (iii) and (iv) or (i) and (ii) reduced cooking time by 50% (control 60 min). Treatment (b) was more effective than (a); (iii) was not preferred as it left bad taste. Cooked dhal was acceptable when (i) or (ii) was mixed with (iv) at 0.5% concn.; at higher concn. (1 and 0.75%) the cooked dhal had alkaline taste which could be overcome by preparing ''Rasam'' or ''Sambar''. Dispersed solids % and water uptake (g/g) were higher (79.8-90.4, 0.98-1.33) with (b) than the control (47.8, 0.82) or (a) (59.3-69.2, 0.95-1.28). In (c) chemicals (iii) and (iv) gave an acceptable product without alkaline taste. It is concluded that (b) and (c) are more effective than (a) and could be practised at home or in dhal mills.

Item Type: Article
Uncontrolled Keywords: COOKING-; grams, cooking time reduction chemicals for split red; LEGUMES-
Subjects: 600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2010 05:13
Last Modified: 07 Apr 2010 05:13
URI: http://ir.cftri.res.in/id/eprint/6496

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