Studies on puffing of Bengal gram. I.

Pratape, V. M. and Kurien, P. P. (1986) Studies on puffing of Bengal gram. I. Journal of Food Science and Technology, 23 (3). 127-130, 9 ref..

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Abstract

Preliminary sand roasting of the Bengal gram was carried out at 150 to 200 degree C for 30-135 s followed by equilibration and water-dipping of previously roasted and moisture conditioned grains. Effect of impact was assessed by passing roasted grains through a laboratory model puffing roller coupled with a hot plate and in a centrifugal sheller at different revolutions. Max. puffing was achieved under the following conditions: initial grain moisture content of approx. 7.8%; preliminary roasting of grains with sand at 170 degree C for 75 s; tempering of grains for about 90 min to reach a moisture content of approx. 4.9%; dipping in water for 5 s to absorb 0.8% additional moisture; final puffing of grains by roasting at 230 degree C for 30 s; and impacting between a roller (300 m/min) and a hot plate (rather than a centrifugal sheller) for dehusking and splitting.

Item Type:	Article
Uncontrolled Keywords:	LEGUMES-; Bengal gram, puffing of
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Mar 2009 07:17
Last Modified:	28 Dec 2011 09:54
URI:	http://ir.cftri.res.in/id/eprint/6557

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