Process optimization for instant pigeon-pea dal using NaCl (Sodium chloride) pretreatment

Nayak, L. K.; Samuel, D. V. K.

doi:10.5958/0976-0547.2015.00022.1

Cited by 1 publication

(2 citation statements)

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“…The ash, protein, fat and fiber content decreased in QCD samples as compared to raw samples in all the three varieties indicating that processing the dhal to QCD could lead to slight reduction in the nutrient content. Similar results were reported by Aparna et al, (2019);Shruti et al, (2014) and Nayak and Samuel (2015).…”

Section: Resultssupporting

confidence: 91%

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Evaluation of Quick Cooking Redgram Dhal (Cajanus cajan L.) Developed with PJTSAU Released Varieties (TDRG - 4, RGT - 1 and WRGE - 122)

Kuna

Lakshmiprasanna

Kumar

et al. 2021

AJDFR

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Background: Demand for convenience foods that need less preparation time are gaining significant importance among many consumers. Redgram dhal which usually needs more cooking time, was evaluated for formulating and checking the suitability of its use as Quick cooking dhal on storage. Methods: Popular PJTSAU released red gram dhal varieties TDRG - 4, RGT - 1 and WRGE - 122 were developed into quick cooking dhal and evaluated for their nutrient composition, colour and functional characteristics on storage for 6 months. Result: Storage of both raw and QCD for six months period resulted in decrease in total ash, protein, carbohydrates and energy content, with no change in crude fiber content, but an increase in the fat content. Significant darkening of the QCD redgram dhal was observed on storage. There was decrease in solids dispersed and water absorption among all the three cultivars with a progressive increase in the cooking time, without affecting the organoleptic properties of the dhal.

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Section: Resultssupporting

confidence: 91%

“…Pigeon pea (Cajanus cajan L.) is the second largest legume crop grown in India, after black gram. Pigeon pea belongs to family Leguminosae and is commonly called as Redgram dhal, arhar, tur dhal and is consumed in dehusked split form (Aparna et al, 2019;Nayak and Samuel, 2015).…”

Section: Introductionmentioning

confidence: 99%