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Changes in tocopherols during processing and storage of quick cooking dhals.

Author(s) : ARYA S., RUDRAMMA

Type of article: Article

Summary

Quick cooking Bengalgram, greengram, redgram and blackgram dhals were processed by cooking and drying, flaking and drying and freeze-thaw drying methods and stored at 0 °C and 37 °C in paper-aluminium foil-polyethylene (PFP) laminate packs. Degradation losses in tocopherol were highest during flaking and drying process (23-31.4%), while losses were lowest (11.2-15.7%) during cooking and drying and freeze-thaw drying methods. During storage, tocopherol degraded in all dhals but losses were highest in Bengalgram dhal and lowest in blackgram dhal. The rate of degradation was faster in dhals processed by flaking and drying followed by freeze-thaw drying and cooking and drying processes. After 10 months of storage, the retention of tocopherol ranged from 28.2 to 53.2% at 37 °C and 54.8 to 86.2% at 0 °C in various dhals, stored in PFP packs.

Details

  • Original title: Changes in tocopherols during processing and storage of quick cooking dhals.
  • Record ID : 2001-1440
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 37 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

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