Asian Journal of Dairy and Food Research, volume 31 issue 3 (september 2012) : 191 - 194

PROCESS OPTIMIZATION FOR DEVELOPMENT OF INSTANT PIGEON-PEA (CAJANUS CAJAN L.) DAL USING SODIUM CARBONATE PRETREATMENT

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

Affiliations

¹Division of Agricultural Engineering, Indian Agricultural research Institute, New Delhi -1100 12, India

Submitted|
First Online |
doi

Cite article:- Nayak* L.K., Samuel D.V.K. (2025). PROCESS OPTIMIZATION FOR DEVELOPMENT OF INSTANT PIGEON-PEA (CAJANUS CAJAN L.) DAL USING SODIUM CARBONATE PRETREATMENT. Asian Journal of Dairy and Food Research. 31(3): 191 - 194. doi: .

ABSTRACT

Dal is prepared by cooking the split pulses in boiling water and subsequently seasoning with oil, salt and spices. Small quantity of pulses is also used for preparing fried dal, noodles and roasted and puffed snacks, sodium carbonate was used in the soaking treatment for preparation of instant pigeon-pea dal. The combination of three factors, salt concentration (0.5 – 1.0%), cooking time (8–12 min.) and flaking thickness (0.5 – 1.0 mm) were used. Four sensory parameters; colour, odour, taste and overall acceptability and two reconstitution time and rehydration ratio were evaluated. A combination of salt concentration of 1.0%, cooking time of 10 min. and flaking thickness of 1.0 mm were found to be the optimum combination for the developed product.

KEYWORDS

REFERENCES

Bhuibhar, B.W., Sawant, B.P., Andhare, V.K. and Kader, A.B. (1991). A study on instantiation of redgram dal, J. Food Sci. Tech, 28(1): 84-85.
Bongirwar, D.R. and Srinivasan, A. (1977). Development of quick cooking peas, J. Food Sci. Tech, 14(1): 17-23.
Chakraberty, S. (2001). Process parameters optimization for instant pigeon pea dal. M. Tech Thesis, Department of Post Harvest Process and Food Engineering, G.B.P.U.A & T., Pantnagar, Uttarakhand, India.
Narasimha, H.V. and Desikachar, H.S.R. (1978). Simple procedures for reducing the cooking time of split redgram (Cajanus cajan L.) dal, J. Food Sci. Tech, 15(4): 49-152.
Patki, P.E. and Arya, S.S. (1994). Studies on development and storage stability of instant dal, Indian Food Packer, 48(3): 31-39.
Singh, U. and Rao, P.V. (1995). Quick cooking dal of pigeonpea as influenced by salt solution and enzyme pretreatrment, J. Food Sci. Tech, 32(2): 122-125.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

PROCESS OPTIMIZATION FOR DEVELOPMENT OF INSTANT PIGEON-PEA (CAJANUS CAJAN L.) DAL USING SODIUM CARBONATE PRETREATMENT

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board