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A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars

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JFS-01-89
 
Title A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars
 
Creator Narasimha, H. V.
Srinivas, T.
Desikachar, H. S. R.
 
Subject 03 Cooking-Recipes
22 Legumes-Pulses
 
Description Sections of cotyledons (dhals) and leached starch granules in red gram (Cajanus cajan) were examined microscopically. Expansion ratios of good cooking (GCD) and poor cooking (PCD) dhals averaged 1.8 and 1.4 for cotyledons, 2.4 and 2.0 for cells at 30 min cooking, and 6.5 and 5.5 for starch granules at 6 min cooking, resp. Cells and starch granules of GCD dispersed freely and quickly into the medium, while those of PCD tended to disperse slowly and remain in clusters. Variation in expansion, separation and clustering properties of cells and starch granules during cooking caused cookability differences of red gram cv.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/2126/1/JOURNAL%20OF%20FOOD%20SCIENCE-1989.pdf
Narasimha, H. V. and Srinivas, T. and Desikachar, H. S. R. (1989) A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars. Journal of Food Science, 54 (1). pp. 125-127. ISSN 0022-1147