Instant chickpea splits - Prasad, Kamlesh;Vairagar, Pravin R.
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The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to…mehr

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Produktbeschreibung
The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.
Autorenporträt
Dr. Kamlesh Prasad ist Professor (Lebensmitteltechnik und -technologie) und Dekan (Fakultät und Personalfürsorge) bei SLIET, Longowal, Indien. Seine Spezialgebiete sind die Entwicklung gebrauchsfertiger und traditioneller Lebensmittelprodukte, Modellierung und Simulation, zerstörungsfreie Bewertung, Automatisierung von Lebensmittelprozessen, Nanotechnologie und technische Eigenschaften von Lebensmitteln.