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Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris).

Caro Bueno, E. and Narasimha, H. V. and Desikachar, H. S. R. (1980) Studies on the improvement of cooking quality of kidney beans (Phaseolus vulgaris). Journal of Food Science and Technology, 17 (5). 235-237, 14 ref..

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Abstract

The possibility of reducing the cooking time of beans by using chemicals was tested either by pre-soaking the dhal (split cotolydons) in (i) (NH4)2CO3 (1 and 1.5% solution), Na3PO4 (1% solution) and NaHCO3 (1% solution), separately or by adding to cook water/coating with a combination of chemicals such as (ii) NaHCO3 + (NH4)2CO3 (each at 0.5%) or (iii) Na3PO4 + (NH4)2CO3 (each at 0.5%). The amount of solids dispersed and the uptake of water by cooking dhal and whole bean in water for 160 min was also determined at regular intervals of cooking. The time needed for dhal to cook (control) was 60 min and for whole beans 135 min; use of chemicals for pre-soaking or coating is more effective than adding them to cooking water. The cooking time of dhal was lowered from 44 to 24 min depending upon the chemicals used; (ii) and (iii) when used as coating were found suitable as they reduced the cooking time by 50% (35 and 33 min resp.). Cooked dhal with (ii) and (iii) was organoleptically acceptable. The cooking time of dhal with (ii) and (iii) when used as pre-soaking was 26 and 24 min resp; cooking time for the control was 60 min.

Item Type: Article
Uncontrolled Keywords: SOAKING-; kidney beans, chemical soaking & cooking time of; dhal, chemical soaking & cooking time of; COOKING-; LEGUMES-; KIDNEY-BEANS; chemical soaking & cooking time of kidney beans
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: 29 Sep 2010 11:02
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6846

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