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Agricultural Science Digest, volume 35 issue 2 (june 2015) : 126-129

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

L.K. Nayak*, D.V.K. Samuel
1ICAR-National Institute of Research on Jute & Allied Fibre Technology, Regent Park, Kolkata–700 040, India.
Cite article:- Nayak* L.K., Samuel D.V.K. (2024). Process optimization for instant pigeon-pea dal using NaCl (Sodium chloride) pretreatment. Agricultural Science Digest. 35(2): 126-129. doi: 10.5958/0976-0547.2015.00022.1.

ABSTRACT

NaCl (sodium chloride) salt was used during the soaking treatment in the preparation of Instant pigeonpea dal. Four sensory parameters; colour, odour, taste and overall acceptability and two instantisation parameters namely reconstitution time and rehydration ratio. were evaluated. The optimum combination of three factors, salt concentration (0.5 – 1.0%), cooking time (8–12 minutes) and flaking thickness (0.5 – 1.0 mm) was obtained. A combination of salt concentration of 0.75%, cooking time of 12 minute and flaking thickness of 0.75 mm was found to be the optimum combination for the desired product.

REFERENCES

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  2. Bongirwar, D.R. and Srinivasan, A. (1971). Development of quick cooking peas. J. Food Sci. Tech. 14 (1): 17-23.
  3. Narasimha, H.V. and Desikachar, H.S.R. (1978). Simple procedures for reducing the cooking time of split red gram (Cajanus cajan L.). Journal of Food Science and Technology. 15(4): 149-152.
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