EVALUATION OF EFFECTS OF SOAKING AND PRECOOKING CONDITIONS ON THE QUALITY OF PRECOOKED DEHYDRATED PEA, LENTIL AND CHICKPEA PRODUCTS

摘要

Peas, lentils and chickpeas were blanched and soaked in water, then cooked with four different cooking methods and dehydrated in a convection tray dehydrator. Color, splitting and butterflying rate; firmness; and rehydra-tion rate were evaluated. Dehydrated yellow and green peas produced by soaking at 22C for 9 h and 82 C for 4 h in 0.07% NaHCO_3 solution, and followed by precooking at HOC for 10 min had the best quality with respect to firmness, splitting and butterflying rate. Dehydrated chickpeas produced by soaking at 22C for 9 h and 82C for 3 h in 0.07% NaHCO_3 solution, and followed by precooking at 100C for 10 min had the best quality. Dehydrated lentils produced by soaking at 22C for 2 h and 82C for 20 min in 0.07% NaHCO_3 solution, and followed by precooking at 106C for 10 min had the best quality.