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Cooking characteristics of winged bean (Psophocarpus tetragonolobus).

Narayana, K. (1981) Cooking characteristics of winged bean (Psophocarpus tetragonolobus). Journal of Food Science and Technology, 18 (1). 32-33, 5 ref..

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Abstract

Winged beans were treated (i) by direct addition, (ii) by coating or (iii) by presoaking with (NH4)2CO3 (0.5% solution) together with Na2CO3 or NaHCO3 (0.5% solution) to reduce the cooking time. Cooking characteristics studied were cooking time, water uptake, and dispersed solids %. Addition of these compounds reduced the cooking time by 50% (150 to 70-75 h). (i) imparted alkaline taste and undesirable colour to the product, whereas (ii) and (iii) were found to be desirable methods.

Item Type: Article
Uncontrolled Keywords: COOKING-; winged beans, alkaline carbonates treatment & cooking characteristics of; ALKALINITY-; CARBONATES-; LEGUMES-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Oct 2010 05:03
Last Modified: 28 Dec 2011 09:44
URI: http://ir.cftri.com/id/eprint/3630

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