Carbohydrates of red gram dhal in varieties having differences in cooking time.

Twelve varieties of red gram with varying cooking times were studied
for chemical make-up and carbohydrate profile. Water-soluble polysaccharides
and pectic complexes were isolated from a easy-cooking (HY-
3C) and a difficult-cooking (GS-I) variety of red gram and their chemical
composition was studied. Content of xylose, mannose and uronic
acid was more in difficult-cooking variety. The pectic complex obtained
from both the varieties was subjected to chromatography on
DEAE-cellulose. Fractionation profile and composition of the isolated
fractions were different and were mainly due to xylose and mannose.
Starches were isolated from these two varieties and their physicochemical
characteristics showed that the solubility and swelling power
of starches in water and solubility in DMSO were more in easycooking
variety. Brabender viscograph studies of the flours showed
linear relationship between viscosity and cooking time. Poor-cooking
varieties showed higher viscosity.