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Cooking characteristics of winged bean (Psophocarpus tetragonolobus).

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3630/
JFST-65-81
 
Title Cooking characteristics of winged bean (Psophocarpus tetragonolobus).
 
Creator Narayana, K.
 
Subject 14 Physical properties
22 Legumes-Pulses
 
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.
 
Date 1981
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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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..