Optimization of Enzymatic Hydrolysis Parameters of Pigeon Pea for Better Recovery of Dhal

Sangani, V. P.; Patel, Nimisha; Davara, P. R.; Antala, D. K.; Akabari, P D

doi:10.14355/ijast.2014.0204.01

Cited by 6 publications

(19 citation statements)

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“…For example, Williams et al (1988) and Sangani et al (2014) required at least 90% of seeds to be "cooked," Kinyanjui et al (2015) required at least 80% of seeds to be "cooked," and Wani et al (in press) required "desirable softness" of all of the four to five seeds squashed. For example, Williams et al (1988) and Sangani et al (2014) required at least 90% of seeds to be "cooked," Kinyanjui et al (2015) required at least 80% of seeds to be "cooked," and Wani et al (in press) required "desirable softness" of all of the four to five seeds squashed.…”

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

“…Some authors try to define their version of "cooked softness," such as "cooked if cotyledons yield to only slight pressure" (Jones and Boulter 1983), "cooked when the cotyledons were soft and free of graininess" (Vindiola 1986), "cooked when the dhal became soft enough to masticate" (Singh et al 1991;Sangani et al 2014), "soft enough with minimum pressure" (Sasikala et al 2011), and "cooked when the cotyledons disintegrated on pressing" (Kinyanjui et al 2015). Some authors try to define their version of "cooked softness," such as "cooked if cotyledons yield to only slight pressure" (Jones and Boulter 1983), "cooked when the cotyledons were soft and free of graininess" (Vindiola 1986), "cooked when the dhal became soft enough to masticate" (Singh et al 1991;Sangani et al 2014), "soft enough with minimum pressure" (Sasikala et al 2011), and "cooked when the cotyledons disintegrated on pressing" (Kinyanjui et al 2015).…”

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

“…The percentage of adequately soft seeds required to achieve the cooked designation varies depending on the author's preference. For example, Williams et al (1988) and Sangani et al (2014) required at least 90% of seeds to be "cooked," Kinyanjui et al (2015) required at least 80% of seeds to be "cooked," and Wani et al (in press) required "desirable softness" of all of the four to five seeds squashed. Such differences in the percentage of cooked seeds make comparisons of cooking times in the literature difficult.…”

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

“…Furthermore, this method is another subjective evaluation technique, and different evaluators may assign "cooked" at varying softness levels. Some authors try to define their version of "cooked softness," such as "cooked if cotyledons yield to only slight pressure" (Jones and Boulter 1983), "cooked when the cotyledons were soft and free of graininess" (Vindiola 1986), "cooked when the dhal became soft enough to masticate" (Singh et al 1991;Sangani et al 2014), "soft enough with minimum pressure" (Sasikala et al 2011), and "cooked when the cotyledons disintegrated on pressing" (Kinyanjui et al 2015). Because the judgement of cooked softness is subjective, differences between evaluators are likely to occur.…”

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

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Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

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Cereal Chem. 94(1):32-48Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for quicker-cooking pulse varieties but, there is no standard method for the evaluation of cooking time. The major direct measures used to evaluate cooking time include sensory analysis, tactile method, spread area ratio, Mattson bean cooker, white core method, and glass slides method. However, each method has limitations, and methodology parameters were found to vary greatly between studies. Cooking time is also affected by the seed coat and whether the seed was presoaked. Authors' definitions of "cooked" and the percentage of seeds required to attain this designation also varied. Within-sample variability of pulse samples creates additional complexity in the evaluation of whole seeds. Several indirect predictive estimators of relative cooking time from the literature are also outlined and discussed. The biggest limitation of these potential predictive methods is the lack of a reliable reference method for validation. This review critically examines each direct cooking time methodology, potential predictive methods, and the scientific challenges in determining the cooking time of pulse samples.

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Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

Section: Direct Cooking Time Methodologies Basedmentioning

confidence: 99%

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Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

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“…Similar effects have been established for pulse hulling where an enzymatic pretreatment allows pulses, such as pigeon peas, to be separated into intact splits (Sangani, Patel, Davara, Antala, & Akbari, 2010).…”

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confidence: 77%

Biochemically assisted rice whitening for improving head rice yield

Schefer

Conde‐Petit

Müller

2021

J Food Process Engineering

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The maximum attainable head rice yield in conventional long grain rice milling is approximately 64%, with around 15% being lost as a result of broken rice kernels. The primary objective of this project was, therefore, to improve the milling yield. To achieve this goal, biochemically assisted whitening processes involving the application of different aqueous solutions were evaluated. Head rice yield was increased for all tested liquids (3.3–3.8% depending on liquid) for Gladio‐type brown rice treated with 0.5% liquid prior to whitening to 40 Kett using a lab‐scale horizontal friction‐type McGill whitener. However, the moistening led to increased caking in the McGill milling chamber. In comparative trials, the use of moistening solutions containing enzymes, sorbit, or sodium chloride instead of pure water delivered a slightly, but nevertheless, significantly higher degree of whiteness directly after milling while it did not result in a significant reduction in the number of broken kernels. Since average head rice yield has a 43% higher commercial value than broken kernels, the 3.6% improvement in milling yield achieved by adding 0.5% water would result in an estimated increase in profit for a 7.5 t/h rice mill of 0.83%. Practical applications Rice as a global staple food bears a critical role in human nutrition. At the same time, the quality of milled rice is a key buying and price criterion in rice‐consuming countries. One key quality criterion is the number of brokens in rice. Hence, it is critical for rice millers to minimize the degree of broken kernels. Biochemically assisted rice whitening for improving head rice yield is a combined biochemical and physical method to facilitate bran removal from brown rice. The main aim of the present study was to investigate the effect of biochemically assisted rice whitening on the number of brokens and to assess potential technological challenges resulting from the liquid addition.

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Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

Wu,

Zhou,

Zhou

et al. 2024

Food Frontiers

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Pigeon pea (Cajanus cajan L.) is one of the most important legume crops grown in subtropical and tropical regions with high nutritional quality. However, the consumption of pigeon pea is very limited worldwide owing to its high level of anti‐nutrients, hard texture, and unpleasant characteristic taste. The present review summarized the nutritional profile and health benefit of pigeon pea with special attention to its bioactive phytochemicals (e.g., cajanin, cajanol, and cajaninstilbene acid). Furthermore, some aspects that can help promote the application of pigeon pea in foods were highlighted from the perspectives of physical (i.e., thermal, extrusion, and ultrasound‐assisted), chemical (i.e., chemical modification and enzymatic hydrolysis), and biological treatment (i.e., sprouting and fermentation). The primary impact of physical methods was confined to the mitigation of anti‐nutrients. Chemical approaches were less explored and mainly targeted on the modification of starch and protein in pigeon pea. In contrast, the biological methods were found to decrease the level of anti‐nutritional factors, increase the production of bioactive phytochemicals, and improve the sensory properties of pigeon pea. Therefore, biological methods, especially sprouting techniques, are considered to be more promising.

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Optimization of Enzymatic Hydrolysis Parameters of Pigeon Pea for Better Recovery of Dhal

Cited by 6 publications

References 1 publication

Evaluation of Cooking Time in Pulses: A Review

Evaluation of Cooking Time in Pulses: A Review

Biochemically assisted rice whitening for improving head rice yield

Strategies to promote the dietary use of pigeon pea (Cajanus cajan L.) for human nutrition and health

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