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Current IssueEditorial BoardOnline First ArticlesArchive

volume 35 issue 2 (june 2015) : 126-129,   Doi: 10.5958/0976-0547.2015.00022.1

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

L
L.K. Nayak*
D
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. (2025). 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

  1. Bhuibhar, B.W., Sawant, B.P., Andhare, V.K., Kader, A.B. (1991). A study on instantanisation of redgram dhal. Journal of Food Science and Technology. 28: 84-85.
  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.
  4. Patki, P.E. and Arya, S.S. (1994). Studies on development and storage stability of instant dhals. Indian Food Packer, 48(3): 31-39.
  5. Singh, U. and Rao, P.V. (1995). Quick cooking dhal of pigeonpea as influenced by salt solution and enzyme pretreatments. Journal of Food Science and Tchnology. 32: 122-125.
  6. Siripurapu (1990). “Instant turdal powder” paper presented at National seminar on Dal milling industry. Problems and Prospects, held at P.K.V. Akola on 18th and 19th March, 1990.
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    volume 35 issue 2 (june 2015) : 126-129,   Doi: 10.5958/0976-0547.2015.00022.1

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

    L
    L.K. Nayak*
    D
    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. (2025). 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

    1. Bhuibhar, B.W., Sawant, B.P., Andhare, V.K., Kader, A.B. (1991). A study on instantanisation of redgram dhal. Journal of Food Science and Technology. 28: 84-85.
    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.
    4. Patki, P.E. and Arya, S.S. (1994). Studies on development and storage stability of instant dhals. Indian Food Packer, 48(3): 31-39.
    5. Singh, U. and Rao, P.V. (1995). Quick cooking dhal of pigeonpea as influenced by salt solution and enzyme pretreatments. Journal of Food Science and Tchnology. 32: 122-125.
    6. Siripurapu (1990). “Instant turdal powder” paper presented at National seminar on Dal milling industry. Problems and Prospects, held at P.K.V. Akola on 18th and 19th March, 1990.
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