Improvement in cooking quality of horse gram (Dolichos biflorus) by pre-soaking treatment with salt solution |
| |
| Authors: | S S Kadam P Subramanyam H K Jawale P N Satwadhar S J Jadhav |
| |
| Institution: | (1) College of Agricultural Technology, Marathwada Agricultural University, Parbhani, MS, India;(2) Department of Food Technology, Mahatma Phule Agricultural University, Rahuri, MS, India |
| |
| Abstract: | Soaking of horse gram (Dolichos biflorus) in a solution of 1.5% NaHCO3, 0.5% Na2CO3, and 0.75% citric acid for 12 h was found to be effective in reducing cooking time from 145 to 27 min. The treatment improved protein digestibility of cooked horse gram from 69 to 78%. Horse gram cooked after pre-treatment with soak solution had 35% less amount of polyphenols than that in untreated cooked samples. The suitability of this treatment for reducing cooking time of several other legumes was evaluated. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
