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Changes in the shape and size of dehusked, split leguminous seeds (dhals) during soaking in water.

Raghavendra Rao, S. N. and Nandini, K. and Gopal, M. S. and Desikachar, H. S. R. (1985) Changes in the shape and size of dehusked, split leguminous seeds (dhals) during soaking in water. Journal of Food Science and Technology, 22 (1). 65-67, 1 ref..

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Abstract

Dhals (split cotyledons) of (i) red gram, (ii) Bengal gram, (iii) soybean, (iv) green gram, (v) winged bean, (vi) field bean and (vii) black gram were soaked in water at room temp. (27 degree C) for 30, 60, 90 and 120 min and their dimensional changes (length, breadth and thickness) were determined. Mixture of (i) and (iii) dhal and of (ii) and (iii) dhals were soaked in boiling water for 15 min and changes in shape observed. (iii) increased along the longitudinal axis preferentially and at a much faster rate; (vi) was similarly affected but to a lesser extent. Increase in length of other beans during soaking was less. The breadth of (ii), (i) and (v) increased to a greater extent than other grains. (iii) dhal assumed an oblong appearance during soaking or cooking while (i) and (ii) retained a roundish shape. During cooking, thickness did not change uniformly, in some cases thickness progressively increased whereas in others thickness decreased. The oblong shape of (iii) dhal after 2 h of soaking could distinguish it from (i) and (ii) thereby detecting the adulteration. Boiling the dhals for 15 min in water brought about similar changes to 2 h soaking in cold water.

Item Type: Article
Uncontrolled Keywords: SOAKING-; gram dhals, soaking & characteristics of dehusked split; soybean dhals, soaking & characteristics of dehusked split; bean dhals, soaking & characteristics of dehusked split; LEGUMES-; SOYBEANS-; soaking & characteristics of dehusked split soybean dhals
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2016 10:04
Last Modified: 22 Jun 2016 10:04
URI: http://ir.cftri.com/id/eprint/3356

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