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Objective methods for studying cookability of tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking.

Narasimha, H. V. and Desikachar, H. S. R. (1978) Objective methods for studying cookability of tur pulse (Cajanus cajan) and factors affecting varietal differences in cooking. Journal of Food Science and Technology, India, 15 (2). 47-50, 22 ref..

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Abstract

The (i) cooking time, (ii) water uptake, (iii) dispersed solids into cooking water and (iv) contents of minerals, (v) protein and (vi) PCMP [ (a) Pectin (Ca+1/2 Mg)/Phytin or (b) Pectin + (Ca+1/2 Mg)-Phytin] numbers were determined for 10 var. of pure bred pearled tur (Cajanus cajan). The hydration and the dispersed solids during progressive cooking (0-80 min) of 4 var. of polished (15%) and unpolished tur were also determined. Variations observed in the values (range) for (i) 32-68 min; (ii) 0.52-1.50 g/g; (iii) 47.8-82.4%; (v) 18.5-22.0%; and (vi) (a) 0.81-3.60 and (vi) (b) 3.42-7.10. High correlation was observed between (i) and the Ca, Mg, pectin, phytin and (vi) (a) and (b). Dispersed solids % and hydration were always higher for polished grains than for whole grains.

Item Type: Article
Uncontrolled Keywords: BREED-; tur pulses, var. & cookability of; COOKING-; LEGUMES-
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: 24 Mar 2010 07:17
Last Modified: 24 Mar 2010 07:17
URI: http://ir.cftri.com/id/eprint/6982

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