QUICK-COOKING DHAL OF PIGEONPEA AS INFLUENCED BY SALT SOLUTION AND ENZYME PRETREATMENTS

Authors
SINGH U RAO PV
Citation
U. Singh et Pv. Rao, QUICK-COOKING DHAL OF PIGEONPEA AS INFLUENCED BY SALT SOLUTION AND ENZYME PRETREATMENTS, Journal of Food Science and Technology, 32(2), 1995, pp. 122-125
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
2
Year of publication
1995
Pages
122 - 125
Database
ISI
SICI code
0022-1155(1995)32:2<122:QDOPAI>2.0.ZU;2-R
Abstract
Quick-cooking dhal of pigeonpea (Cajanus cajan L.) was prepared by emp loying various salt solutions and enzyme treatments. sodium carbonate (1%) and sodium bicarbonate (>1%) were effective in reducing the cooki ng time, but. the product quality was affected. Pectinase treatment re markably decreased the cooking time, as compared to other enzymes and salt solutions. General acceptability score of dhal was the highest (3 .3) for pectinase-treated dhal, followed by the control (3.2), 1.0% so lution of sodium bicarbonate (3.0) and salt-mixture (2.2).