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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 minute and flaking thickness of 0.75 mm was found to be the optimum combination for the desired product. [ABSTRACT FROM AUTHOR]

Bengal gram leaves (Cicer arietinum) were selected for the study which aimed to standardize iron rich cereal based traditional recipes with dried Bengal gram leaves for iron security. Blanched Bengal gram leaves were dried in cabinet dryer and its rehydration ratio (4.07), chlorophyll content (16.0± 0.42 mg/g) and total iron content (93.61± 0.08 mg/100g) were recorded. Dehydrated Bengal gram leaves powder was incorporated into 'Chapati', 'Poori' - wheat flour based deep fried product and 'Paratha' - a cereal based shallow fried product at 5, 7.5 and 10% levels. All the acceptable products incorporated with 7.5% dehydrated Bengal gram leaves received higher scores of 8.34 (extremely good) to 8.44 (excellent) on nine point hedonic scale, indicating the acceptable utilization of dehydrated Bengal gram leaves in traditional products. However, acceptability scores reduced with increasing concentration of dehydrated Bengal gram leaves. Total iron content was estimated higher in chapati (14.787mg/100g) supplemented with dehydrated Bengal gram leaves than Poori(12.87mg/ 100g) and Paratha (13.33mg/100g). Addition of dehydrated Bengal gram leaves increased iron density of all products. Development of value added cereal based recipe using dehydrated Bengal gram leaves extend the utility of supplementation of dehydrated vegetables in traditional recipes for iron security. [ABSTRACT FROM AUTHOR]

Dal is prepared by cooking the split pulses in boiling water and subsequently seasoning with oil, salt and spices. Small quantity of pulses is also used for preparing fried dal, noodles and roasted and puffed snacks, sodium carbonate was used in the soaking treatment for preparation of instant pigeonpea dal. The combination of three factors, salt concentration (0.5 – 1.0%), cooking time (8–12 min.) and flaking thickness (0.5 – 1.0 mm) were used. Four sensory parameters; colour, odour, taste and overall acceptability and two reconstitution time and rehydration ratio were evaluated. A combination of salt concentration of 1.0%, cooking time of 10 min. and flaking thickness of 1.0 mm were found to be the optimum combination for the developed product. [ABSTRACT FROM AUTHOR]