1Division of Agricultural Engineering, IARI, New Delhi-1100 12
ICAR-National Institute of Research on Jute & Allied Fibre Technology, Regent Park, Kolkata–700 040, India
*Corresponding author's e-mail: laxmikanta8495@rediffmail.com
Online published on 22 June, 2015.
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.
Flaking, Pigeonpea, Instant dal, Reconstitution time, Rehydration ratio
