Influence of Dehulling, Soaking Solution and Enzyme Treatment on the Cooking Quality of Improved Varieties of Pulses

Journal of Food Science and Technology

Volumn 37, Issue 6, 2000, Pages 627-630

  Singh, U ^a   Sehgal, S ^a   Tomer, Y S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Cooking time; Dehulling; Pre treatments; Pulses

Indexed keywords

EID: 0141853939     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Black RG, Slngh U, Meares C (1998) Effect of genotype and pre-treatment of field peas (Pisum sativum) on their dehulling and cooking quality. J Sci Food Agri 77:251-258
2. Chavan JK, Jawele HK, Shore DM, Jadhav SJ, Kadam SS (1983) Effect of pre-soaking treatment on the cooking quality of legume dhals. Ind Food Packer 37:78-81
3. Jambunathan R, Singh U (1990) Present status and prospectus for utilization of chickpea. In: chickpea in the nineties. Proceedings of International Workshop on Chickpea, ICRISAT, Patencheru, India
4. Kadam SS, Subramanyam P, Jawale HK, Satwadhar PN, Jadhav SJ (1981) Improvement in the cooking quality of horsegram (Dolichos biflorus) by pre-soaking treatment with salt solution. Plant Foods Hum Nutr 31:171-174
5. Paredes-Lopez O, Carabez-Tryo A, Palmer-Tirado L, Reyes-Moreno C (1991) Influence of hardening procedure and soaking solution on cooking quality of common beans. Plant Foods Hum Nutr 41:155-164
6. Sharma YK, Tiwari AS, Rao KC, Mishra (1977) Studies on the chemical constituents and their influence on cookability of pigeonpea. J Food Sci Technol 14:38-42
7. Singh U (1997) Grain Quality Improvement in Pulses: Current Status and Future Research Needs. In: Recent Trends in Pulses Research IIPR, Kanpur, India
8. Singh U (1999) Cooking quality of pulses. J Food Sci Technol 36:1-14
9. Singh U, Williams PC, Peterson DS (1997) Processing and grain quality of cool season food legumes to meet the market demands. In: International Food Legume Research Conference III. 22-26 Sep. Adelaide, Australia
10. Singh U, Rao PV (1995) Quick-cooking quality of pigeonpea dhal as influenced by soaking solutions and enzyme treatment. J Food Sci Technol 32:122-125
11. Snedecor GW, Cochran WH (1967) One way classification: Analysis of Variance. In Statistical Methods, 6th edn. Oxford and IBH Publishing Co., New Delhi
12. Williams PC, Singh U (1987) Nutritional quality and the evaluation of quality in breeding programme. In: Chickpea CAB International, Wallingford Oxon UK