Process optimization for instant pigeon-pea dal using NaCl (Sodium chloride) pretreatment

摘要

NaCl (sodium chloride) salt was used during the soaking treatment in the preparation of Instant pigeonpea dal. Four sensory parameters; colour, odour, taste and overall acceptability and two instantisation parameters namely reconstitution time and rehydration ratio, were evaluated. The optimum combination of three factors, salt concentration (0.5;1.0%), cooking time (8-12 minutes) and flaking thickness (0.5-1.0 mm) was obtained. A combination of salt concentration of 0.75%, cooking time of 12 minuteand flaking thickness of 0.75 mm was found to be the optimum combination for the desired product.