TEXTURAL CHANGES OF GREEN GRAM (PHASEOLUS AUREUS) AND HORSE GRAM (DOLICHOS BIFLORUS) AS AFFECTED BY SOAKING AND COOKING

Abstract

The soaking and cooking effects on the texture of whole as well as dehulled split green gram and horse gram were studied using universal texture machine and scanning electron microscopy. The hardness values of raw whole legumes of green gram (67.5-69.9 N) and horse gram (186.5-245 N) decreased to 45.3-57.4 N and 137.8-207.8 N, respectively, after 1 h soaking. At respective cooking times (CTs), the force required to 50% compression was 1.4-3.5 and 8.1-11.7 N for the whole legumes, and 3.8-5.3 and 13.1-13.8 N for dhal (dehulled split cotyledon). Both dhals showed higher hardness values in raw form compared with whole legumes. Materials leached out from the whole grains of green gram and horse gram accounted for 19.09-21.53% and 18.98-21.15%, whereas for dehulled split cotyledons they were 20.59-26.34% and 17.85-20.33%, at their respective CTs. Texture values for legumes under various experimental conditions were modeled using central composite rotatable design coupled with response surface methodology. PRACTICAL APPLICATIONSThe cooking quality of legumes which is dependent upon textural softness is very important in terms of consumer acceptance. This information on the effect of soaking and cooking on the texture of the two legume cultivars studied using universal texture machine will be useful in understanding the basic differences in genotypes and inherent properties. The models presented here will be of help to demonstrate the relation of force-deformation curves and textural changes of grains during various processing steps. This study on legume structural changes will also lead to good knowledge base, which could be utilized by food industries to aim at new and innovative products. ISSN 0022-4901 Journal of Texture Studies

Physical and cooking characteristics of black gram (Phaseolus mungoo L.) cultivars grown in India

“…Sasikala et al . () reported cooking time of unsoaked green gram cultivars in the range of 33.30–42.67 min. Jood et al .…”

Evaluation of Cooking Time in Pulses: A Review

“…Some authors try to define their version of "cooked softness," such as "cooked if cotyledons yield to only slight pressure" (Jones and Boulter 1983), "cooked when the cotyledons were soft and free of graininess" (Vindiola 1986), "cooked when the dhal became soft enough to masticate" (Singh et al 1991;Sangani et al 2014), "soft enough with minimum pressure" (Sasikala et al 2011), and "cooked when the cotyledons disintegrated on pressing" (Kinyanjui et al 2015). Some authors try to define their version of "cooked softness," such as "cooked if cotyledons yield to only slight pressure" (Jones and Boulter 1983), "cooked when the cotyledons were soft and free of graininess" (Vindiola 1986), "cooked when the dhal became soft enough to masticate" (Singh et al 1991;Sangani et al 2014), "soft enough with minimum pressure" (Sasikala et al 2011), and "cooked when the cotyledons disintegrated on pressing" (Kinyanjui et al 2015).…”

“…The timing of this core disappearance is another way to determine the cooking time of whole chickpea seeds and is somewhat less subjective than the tactile method alone ). Sasikala et al (2011) also used the white core as an indication of cooking time for green gram (P. aureus L.) and horse gram (Dolichos biflorus L.). The ability to visually track the gradual gelatinization of starch from the outside inward for some pulse species seeds (Fig.…”

“…The method was originally applied to rice grains (Ranghino 1966a), and both rice and dhal are classified as cooked when they are softened without any hard centers or white core visible during squashing Sashikala and Narasimha 2010;Sasikala et al 2011;Tiwari and Singh 2012). A combination of the tactile method and ungelatinized core method can also be used to evaluate cooking times, most often for dhal (dehulled split cotyledons), by squeezing a single dhal between two glass slides at regular intervals during cooking.…”

“…Wani et al (in press) placed beans in their "natural resting position," and Sasikala et al (2011) stated that they kept the orientation the same (without specifying the orientation); however, many authors forget to mention seed orientation in their publications. Wani et al (in press) placed beans in their "natural resting position," and Sasikala et al (2011) stated that they kept the orientation the same (without specifying the orientation); however, many authors forget to mention seed orientation in their publications.…”