Cooking characteristics of winged bean (Psophocarpus tetragonolobus).
IR@CSIR-CFTRI
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Relation |
http://ir.cftri.com/3630/
JFST-65-81 |
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Title |
Cooking characteristics of winged bean (Psophocarpus tetragonolobus).
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Creator |
Narayana, K.
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Subject |
14 Physical properties
22 Legumes-Pulses |
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Description |
Winged beans were treated (i) by direct addition, (ii) by coating or (iii) by presoaking with (NH4)2CO3 (0.5% solution) together with Na2CO3 or NaHCO3 (0.5% solution) to reduce the cooking time. Cooking characteristics studied were cooking time, water uptake, and dispersed solids %. Addition of these compounds reduced the cooking time by 50% (150 to 70-75 h). (i) imparted alkaline taste and undesirable colour to the product, whereas (ii) and (iii) were found to be desirable methods.
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Date |
1981
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Type |
Article
PeerReviewed |
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Format |
application/pdf
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Language |
en
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Rights |
—
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Identifier |
http://ir.cftri.com/3630/1/JFST_Vol.18%281%29_32-33.pdf
Narayana, K. (1981) Cooking characteristics of winged bean (Psophocarpus tetragonolobus). Journal of Food Science and Technology, 18 (1). 32-33, 5 ref.. |
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