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

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

Affiliations

¹ICAR-National Institute of Research on Jute & Allied Fibre Technology, Regent Park, Kolkata–700 040, India.

Submitted|
First Online |
doi 10.5958/0976-0547.2015.00022.1

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.

KEYWORDS

REFERENCES

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