STUDY ON SOAKING AND COOKING CHARACTERISTICS OF PIGEON PEA DHALAjeet Sarathe, A. L. Basediya, Mohan Singh and O. S. KushwahaAbstract Soaking of Pigeon pea dhal was conducted at 5 different temperatures, i.e. 30, 40, 50, 60 and 700C up to 2 h in constant temperature water bath and samples were drawn at regular intervals to find out the moisture content and volume attained. Soaking was not conducted above 700C as gelatinization of starch occurs at this temperature which adds to the hardness to the grain. Saturation moisture was determined by continuing soaking up to reasonable softness. The samples after soaking were cooked upto 34 min in autoclave as attained required softness. Saturation moisture and activation energy was determined. The textural changes during soaking and cooking was estimated with the help of textural analyzer to know the degree of cooking in terms of force required to press the cooked dhal to a desired compression level. The time required for optimum cooking was indicated by the attainment of appropriate softness level, which has been quantified as a load of 0.5 Kg/g of sample required for 2 mm level of compression.
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