[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars

Narasimha, H. V. and Srinivas, T. and Desikachar, H. S. R. (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147

[img] PDF
JOURNAL OF FOOD SCIENCE-1989.pdf - Published Version
Restricted to Registered users only

Download (751kB)

Abstract

Sections of cotyledons (dhals) and leached starch granules in red gram (Cajanus cajan) were examined microscopically. Expansion ratios of good cooking (GCD) and poor cooking (PCD) dhals averaged 1.8 and 1.4 for cotyledons, 2.4 and 2.0 for cells at 30 min cooking, and 6.5 and 5.5 for starch granules at 6 min cooking, resp. Cells and starch granules of GCD dispersed freely and quickly into the medium, while those of PCD tended to disperse slowly and remain in clusters. Variation in expansion, separation and clustering properties of cells and starch granules during cooking caused cookability differences of red gram cv.

Item Type: Article
Uncontrolled Keywords: COOKING-; pigeon peas, hard-to-cook histological basis of; HISTOLOGY-; LEGUMES-
Subjects: 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: 07 Jul 2008 05:08
Last Modified: 03 Sep 2018 11:11
URI: http://ir.cftri.com/id/eprint/2126

Actions (login required)

View Item View Item