Process optimization for instant pigeon-pea dal using NaCl (Sodium chloride) pretreatment

Autor:	L. K. Nayak, D. V. K. Samuel
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Veterinary medicine Taste Chromatography Sodium food and beverages Salt (chemistry) chemistry.chemical_element chemistry Process optimization General Agricultural and Biological Sciences NaCl - Sodium chloride Instant Mathematics
Zdroj:	Agricultural Science Digest - A Research Journal. 35:126
ISSN:	0976-0547 0253-150X
Popis:	NaCl (sodium chloride) salt was used during the soaking treatment in the preparation of Instant pigeonpea dal. Four sensory parameters; colour, odour, taste and overall acceptability and two instantisation parameters namely reconstitution time and rehydration ratio. were evaluated. The optimum combination of three factors, salt concentration (0.5 – 1.0%), cooking time (8–12 minutes) and flaking thickness (0.5 – 1.0 mm) was obtained. A combination of salt concentration of 0.75%, cooking time of 12 minute and flaking thickness of 0.75 mm was found to be the optimum combination for the desired product.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1914459d6c4ddca041cc119c086643c0 https://doi.org/10.5958/0976-0547.2015.00022.1 Zobrazit plný text záznamu Plný text ve formátu PDF