Development of Rapid Cooking Green Gram for Fast Food Industry
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

Views: 157 , Downloads: 124 | CTR: 79 % | Weekly Popularity: ⮙4

Research Paper | Biology | Sri Lanka | Volume 4 Issue 1, January 2015

Development of Rapid Cooking Green Gram for Fast Food Industry

S. B. Navaratne

Rapid cooking green gram was developed according to two factor factorial design using three variables at two levels namely a leavening agent, method of soaking and method of freezing. 24 kg of clean green gram was taken and divided into 4 portions and two portions were cold soaked at 260C with (0.12 %) and without NaHCO3 for 6 hrs and the rest two were hot soaked at 700C with and without NaHCO3 for 3hrs. The each four portions of soaked green gram was divided into two and one portion of each was freeze at -80C for 4hrs and rest 4 were kept at room temperature (260C) for 4hrs. Thereafter, all eight portions were dried at 700C for 4 hrs to get the moisture content 6-7 %. All treatments were replicated thrice. Results revealed that best treatment was cold soaked green gram with 0.12 % NaHCO3 & without freezing and next best was cold soaked green gram without NaHCO3 and freezing. Triangle test for the best treatment against normal green gram revealed that there was no significant difference. Cooking test also confirmed that best treatments were cold soaked green gram with 0.12 % NaHCO3 & without freezing and cold soaked green gram without NaHCO3 & freezing as they have taken 7 and 8 minutes for re-cooking respectively. Gruel test revealed that there was no significant difference between all cold water soaked green gram and normal-fresh green gram.

Keywords: Green gram, rapid cooking, fast food, Sodium bicarbonate, cold soaking, hot soaking

Edition: Volume 4 Issue 1, January 2015

Pages: 189 - 192

Share this Article

How to Cite this Article?

S. B. Navaratne, "Development of Rapid Cooking Green Gram for Fast Food Industry", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB14707, Volume 4 Issue 1, January 2015, 189 - 192

157 PDF Views | 124 PDF Downloads

Download Article PDF



Similar Articles with Keyword 'Green gram'

Views: 173 , Downloads: 107 | CTR: 62 % | Weekly Popularity: ⮙2

Research Paper, Biology, India, Volume 5 Issue 4, April 2016

Pages: 2069 - 2076

Horse Gram Seed Germination Inhibition Profiles in Response to Antimitotic Compounds

Akshatha G. Athreya, Mrinalini Menon

Share this Article

Views: 127 , Downloads: 108 | CTR: 85 % | Weekly Popularity: ⮙1

Research Paper, Biology, India, Volume 4 Issue 8, August 2015

Pages: 1321 - 1323

Biology of Pulse Beetle Callosobruchus chinensis in Storage Condition in Green Gram

Mishra S.N., Jena B.C., Guru B.C.

Share this Article

Views: 140 , Downloads: 120 | CTR: 86 % | Weekly Popularity: ⮙2

M.Tech / M.E / PhD Thesis, Biology, India, Volume 9 Issue 1, January 2020

Pages: 1850 - 1853

Study the Morphometric Characteristics of Vigna Radiata Inoculate with Bradyrhizobium Spp

Z. Vishnu Vardhan, K. Aruna

Share this Article

Views: 157 , Downloads: 124 | CTR: 79 % | Weekly Popularity: ⮙4

Research Paper, Biology, Sri Lanka, Volume 4 Issue 1, January 2015

Pages: 189 - 192

Development of Rapid Cooking Green Gram for Fast Food Industry

S. B. Navaratne

Share this Article

Views: 205 , Downloads: 125 | CTR: 61 % | Weekly Popularity: ⮙4

Research Paper, Biology, India, Volume 7 Issue 10, October 2018

Pages: 1053 - 1065

Optimization of Solid State Fermentation Conditions for Biosynthesis of L-Asparaginase Enzyme using Wautersiaeutropha NRRL B-2804

Yogita Labrath, Ujwala Gosavi, Vanita Nimje, Sadhana Sathaye

Share this Article
Top