Influence of certain physico-chemical treatments on the cookability of pigeon pea(Cajanus cajan)

✍ Scribed by Dev, D. K. ;Jadhav, S. J.

• Publisher: John Wiley and Sons
• Year: 1983
• Tongue: English
• Weight: 399 KB
• Volume: 27
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19830271022

✦ Synopsis

The influence of sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) on the cookability of split cotyledons (dhal) of pigeon pea was studied. The former was found to be more effective in reducing the cooking time than the latter chemical when added to the cooking water at (85 f 1)"C at 2 % level of concentration. Influence of certain physicochemical treatments involving presoaking, freezing, thawing, and controlled drying on the cookability of the pigeon pea dhal was also investigated. Presoaking in a salt solution followed by either controlled drying alone or freezing, thawing and controlled drying in succession resulted in quick-cooking dhal.