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The effect of flaking on the culinary quality of pulses.

Desikachar, H. S. R. and Subramanyan, V. (1961) The effect of flaking on the culinary quality of pulses. Journal of Scientific and Industrial Research, 20D. pp. 413-415.

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Abstract

The possibility of improving the culinary quality of pulses [thur (Cajanus cajan), Bengal gram, pea, field beans and soyabean] by flaking has been investigated. All the pulses (in decuticled form or dhals), with the exception of soyabean, when flaked to a thickness of 0.2-0.3 mm. between rollers after wetting and softening, take only 5-10 min. to cook to a soft consistency. Soyabean, however, even after flaking to 0.05 mm. thickness, requires about 10 min. for cooking. Flaking also increases the amount of water absorbed by the dhal during cooking. Flaking causes the water extract obtained during cooking to be thick and viscous. This tendency, which is most pronounced in the case of thur dhal (Cajanus cajan), can be prevented by giving suitable steam treatment to the dhal or dhal flakes.

Item Type: Article
Uncontrolled Keywords: pulses, culinary quality, Flaking, thur dhal, Bengal gram, pea, field beans, soyabean
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2012 04:13
Last Modified: 13 Jul 2012 04:13
URI: http://ir.cftri.com/id/eprint/5983

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