An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9660/
IJFP-02-10 |
|
| Title |
An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice
|
|
| Creator |
Sashikala, V. B.
Narasimha, H. V. |
|
| Subject |
01 Rice
03 Cooking-Recipes 22 Legumes-Pulses |
|
| Description |
An objective method was developed to measure end point of cooking of dhals (green gram,
horse gram, red gram, lentil) and rice (raw, parboiled) using a pressing device based on
spread area ratio (SAR). Rice had higher SAR (7.5–15.4 mm2) than dhals (2.1–5.3 mm2).
A steady value or change in slope of the curve (period of cooking vs. SAR) indicated the
cooking time (CT) which corresponded to 20, 42, 17.8, 31 min (dhals) and 18.6, 18.5, 27.5
min (rice), respectively. This method corroborated well (r = −0.798 to −0.992 (dhals) and
−0.632 to −0.698 (rice)) with data generated by Universal Testing Machine (UTM).
|
|
| Date |
2010
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/9660/1/International_Journal_of_Food_Properties%2C_Volume_13%2C_Issue_4_July_2010_%2C_pages_877_-_889.pdf
Sashikala, V. B. and Narasimha, H. V. (2010) An Objective Method and a device for Determining the end Point of Cooking of Dhal and Rice. International Journal of Food Properties, 13. pp. 877-889. |
|