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Effect of processing conditions on the water absorption and texture kinetics of potato

✍ Scribed by S.E. Cunningham; W.A.M. Mcminn; T.R.A. Magee; P.S. Richardson

Book ID
108171347
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
221 KB
Volume
84
Category
Article
ISSN
0260-8774

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Effect of processing on water absorption
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✍ Clemente, Alfonso; SΓ‘nchez-Vioque, Raul; Vioque, Javier; Bautista, Juan; MillΓ‘n, πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 192 KB πŸ‘ 1 views

The processing e †ect on the physical properties of chickpea seeds (kabuli type cv Athenas) is reported. Soaking of chickpea seeds in di †erent solutions (distilled water, 0Γ‰5% and 0Γ‰5% is characterised by a NaHCO 3 CaCl 2 ) rapid water absorption followed by a decrease in the hydration rate to satu