A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/2126/
JFS-01-89 |
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| Title |
A histological basis for `hard-to-cook' phenomenon in red gram (Cajanus cajan) cultivars
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| Creator |
Narasimha, H. V.
Srinivas, T. Desikachar, H. S. R. |
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| Subject |
03 Cooking-Recipes
22 Legumes-Pulses |
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| 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.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| 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 |
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