Sashikala, V. B. and Narasimha, H. V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889.
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Abstract
An objective method was developed to measure end point of cooking of dhals (green gram,
horse gram, red gram, lentil) and rice (raw, parboiled) using a pressing device based on
spread area ratio (SAR). Rice had higher SAR (7.5–15.4 mm2) than dhals (2.1–5.3 mm2).
A steady value or change in slope of the curve (period of cooking vs. SAR) indicated the
cooking time (CT) which corresponded to 20, 42, 17.8, 31 min (dhals) and 18.6, 18.5, 27.5
min (rice), respectively. This method corroborated well (r = −0.798 to −0.992 (dhals) and
−0.632 to −0.698 (rice)) with data generated by Universal Testing Machine (UTM).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Dhal, Cooking quality, Texture, Green gram, Horse gram, Red gram, Lentil,Rice |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 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: | 15 Sep 2010 09:31 |
| Last Modified: | 04 Sep 2018 11:14 |
| URI: | http://ir.cftri.res.in/id/eprint/9660 |
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