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An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice

Sashikala, V. B. and Narasimha, H. V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889.

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Abstract

An objective method was developed to measure end point of cooking of dhals (green gram, horse gram, red gram, lentil) and rice (raw, parboiled) using a pressing device based on spread area ratio (SAR). Rice had higher SAR (7.5–15.4 mm2) than dhals (2.1–5.3 mm2). A steady value or change in slope of the curve (period of cooking vs. SAR) indicated the cooking time (CT) which corresponded to 20, 42, 17.8, 31 min (dhals) and 18.6, 18.5, 27.5 min (rice), respectively. This method corroborated well (r = −0.798 to −0.992 (dhals) and −0.632 to −0.698 (rice)) with data generated by Universal Testing Machine (UTM).

Item Type: Article
Uncontrolled Keywords: Dhal, Cooking quality, Texture, Green gram, Horse gram, Red gram, Lentil,Rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
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: 15 Sep 2010 09:31
Last Modified: 04 Sep 2018 11:14
URI: http://ir.cftri.com/id/eprint/9660

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