Changes in tocopherols during processing and storage of quick cooking dhals

Arya, S. and Rudramma (2000) Changes in tocopherols during processing and storage of quick cooking dhals. Journal of Food Science and Technology-Mysore, 37 (1). pp. 51-53.

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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 degrees C and 37 degrees 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. Also, the rate of degradation was faster in dhals processed by flaking and drying processes 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 degrees C and 54.8 to 86.2% at 0 degrees C in various dhals, when stored in PFP packs.

Item Type: Article
Uncontrolled Keywords: tocopherol; dhals; cooking; drying; flaking; freeze-thaw drying; peroxide value
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: C Swapna Library Assistant
Date Deposited: 18 Dec 2020 10:10
Last Modified: 18 Dec 2020 10:10

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