Vacuum Oven Drying of Pigeon pea Dhal [Cajanus Cajan (L)]: Evaluation of Physical and Instant Properties
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 4
Abstract
Attempts were made to prepare instant whole legume - Pigeon Pea by precooking and drying in oven assisted with vacuum. This paper reports a preliminary study carried out to determine physical and instant properties of instant Pigeon pea dhal. Physical properties like the moisture content, bulk density, drying time of the products are 4-5% (w.b.), 550 kg/m3 and 6−7hrs/100 gm respectively. Instant properties such as dispersibility and solubility ranged from 75 to 80% and 36±0.5 to 41±0.5 ml. Hunter L, a, b values and hedonic test of reconstituted instant dhal were 50.2, +16.53 and +14.53 and overall acceptability of instant and precooked dhal was found to be the same.
Authors and Affiliations
Rumandla Sandeep Kumar, R. N. Shukla, Sanjay Kumar Yadav
Keywords
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