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Influence of variety, maturity and some predrying treatments on the quality of dried peas.

Beerh, O. P. and Soma, Kurien. (1976) Influence of variety, maturity and some predrying treatments on the quality of dried peas. Indian Food Packer, 30 (6). pp. 27-32.

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Abstract

Peas of different varieties, viz· P. T. Laxton, Delhi Cape, K. Wonder, A. Wonder, Khaper Khera, Blue Banthom, NP29, Waranasi Sweet, Duke of Albany, Morris, Bonneville and First to report picked in early and late seasons were assessed for their dehydration and rehydration properties after giving pre-drying chemical treatment of soaking in 2 per cent sodium carbonate solution followed by blandting in solution contaf,ring 0.1 per cent each of sodium bicarbonate and magnesium oxide. Peas of early season of Waranasi Sweet and Duke of Alhany guve best results followed by Morris and Bonneville; the co-efficient of weight restoration on rehydratinn in these varieties being 1.0, 0.98, 0.96 and 0.93 respectively. Peas of late season suffered badly in rehydration properties. Out of the various other pre-drying treatments tried on P. T. Laxton, chemical treatment coupled with 10 per cent glucose or sucrose and given under vawumised and pressure conditions improved the rehydration properties, rehydration ratio being increased to 1:3.0 from that of 1:2.0 in untreated and 1 :2.6 in chemical treated peas.

Item Type: Article
Uncontrolled Keywords: Dried peas, pre-drying treatments, blanching
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Feb 2015 08:18
Last Modified: 05 Feb 2015 08:18
URI: http://ir.cftri.com/id/eprint/4449

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