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Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking.

Sasikala, V. B. and Ravi, R. and Narasimha, H. V. (2011) Textural Changes of Green Gram (Phaseolus Aureus) and Horse Gram (Dolichos Biflorus) as Affected by Soaking and Cooking. Journal of Texture Studies , 42. pp. 10-19.

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Abstract

The soaking and cooking effects on the texture of whole as well as dehulled split green gram and horse gram were studied using universal texture machine and scanning electron microscopy. The hardness values of raw whole legumes of green gram (67.5–69.9 N) and horse gram (186.5–245 N) decreased to 45.3–57.4 N and 137.8–207.8 N, respectively, after 1 h soaking. At respective cooking times (CTs), the force required to 50% compression was 1.4–3.5 and 8.1–11.7 N for the whole legumes, and 3.8–5.3 and 13.1–13.8 N for dhal (dehulled split cotyledon). Both dhals showed higher hardness values in raw form compared with whole legumes. Materials leached out from the whole grains of green gram and horse gram accounted for 19.09–21.53% and 18.98–21.15%, whereas for dehulled split cotyledons they were 20.59–26.34% and 17.85–20.33%, at their respective CTs. Texture values for legumes under various experimental conditions were modeled using central composite rotatable design coupled with response surface methodology.

Item Type: Article
Uncontrolled Keywords: Cooking, green gram, horse gram, legumes, soaking, texture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 07:15
Last Modified: 16 Jan 2017 12:55
URI: http://ir.cftri.com/id/eprint/10148

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