Development and quality evaluation of quick cooking dhal—A convenience product

Abstract

Owing to rapid urbanization and more women joining the workforce, use of ready-to-eat and ready-to-use convenience foods is gaining increasing popularity. Women require dhal that cooks fast and increases in volume when cooked. In an attempt to prepare quick cooking dhal from pigeon pea, variety UPAS 120 was milled, pre-treated with sodium chloride solution (1%), flaked and dried. The quick cooking dhal was packed in three packaging materials, namely, high molecular weight high density polyethylene (HMHDPE), high density polyethylene (HDPE) and laminated pouches. The quality evaluation of the prepared flakes with respect to the cooking quality attributes, changes in proximate composition, free fatty acid (FFA) and peroxide value (PV) were carried out during storage at ambient temperature (8-36°C) at regular intervals for a period of 10 months. During storage, quick cooking dhal packed in laminated pouches performed better than samples stored in other pouches with respect to the changes in the overall quality and acceptability of the product.

Genetic Variability for Yield, Physiological and Quality Traits in Novel Super-Early Pigeonpea (Cajanus cajan (L.) Millsp.)

“…Field observations for traits viz., plant height (cm), number of primary branches, pods per plant, seeds per pod, grain weight per plant (g),100 seed weight (g), harvest index (%) were recorded, on five randomly selected plants whereas days to 50% flowering, days to maturity and yield per hectare (Kg) was calculated on plot yield basis. Dry matter content (g) at 30 DAS, 60 DAS and maturity, leaf area (cm 2 ) at 30 DAS, 60 DAS, and maturity were recorded, on five randomly uprooted plants at each interval (0 days interval) whereas canopy volume (cm 3 ) (Rodríguez, et al, 2008), leaf area index (LAI) Watson (1952) at 30 DAS, 60 DAS & maturity, crop growth rate (CGR) (g/m 2 /d) Radford (1967), net assimilation rate (NAR) (g/m 2 /d) Williams (1946), leaf area duration (LAD) (m 2 days) between 30-60 DAS & 60 DAS-maturity (Hunt (1978), protein content (%) Sahrawat et al, (2002) , phenol content (mg GAE/100g) Singleton and Rossi (1965), dal cooking time (min) Sethi et al (2014): Singh et al (1984); Akinoso and Oladeji (2017) and dal recovery (%) (Sawargaonkar, 2010) were calculated methodically. Standard cultural practices were followed to maintain good crop stand.…”

Evaluation of Cooking Time in Pulses: A Review

“…This is probably the earliest developed methodology to assess the cooking time of pulse seeds (Ritthausen 1872) and is still used by some laboratories today (Sethi et al 2011;Tripathi et al 2012;Kinyanjui et al 2015;Wani et al in press). This is probably the earliest developed methodology to assess the cooking time of pulse seeds (Ritthausen 1872) and is still used by some laboratories today (Sethi et al 2011;Tripathi et al 2012;Kinyanjui et al 2015;Wani et al in press).…”

“…Tactile (Forefinger and Thumb) Method. This is probably the earliest developed methodology to assess the cooking time of pulse seeds (Ritthausen 1872) and is still used by some laboratories today (Sethi et al 2011;Tripathi et al 2012;Kinyanjui et al 2015;Wani et al in press). It involves boiling seeds in excess water and regularly testing the softness of a set number of seeds (for example, 10 seeds) by scooping them out of the boiling water and squashing them between your index finger and thumb.…”

“…In contrast, a quick-cooking variety may achieve premiums in the marketplace because of convenience and reduced energy cost required. Consumers expect their pulses and pulse products to cook quickly (Jacinto-Hernandez et al 2003); efforts have been made to manufacture quick-cooking pulses (Slowinski et al 1971;Al-Nouri and Siddiqi 1982;Sethi et al 2011), and numerous patents have been filed for such products (Nielsen 1963;Metzler et al 1967;Hahn et al 1975; Rockland and Radke 1988;Seguin 1999;Moore and Yacu 2015). Hence, the objective of breeding pulses that cook quickly (as whole seeds, gota, or dhal, depending on the nature of pulse usage in the marketplace) is justified and has the potential to drive market demand.…”

Total phenolic content and total antioxidant capacity of common Indian pulses and split pulses

“…Traditionally in India, pulses are consumed as whole or in split form (with or without husk). The split form locally known as dal is very popular because splitting as well as dehulling of pulses greatly reduces its cooking time and improves the appearance, texture, palatability, digestibility and bioavailability of nutrients of the grain (Sethi et al 2014).…”