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

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 rehydration rate were evaluated. Dehydrated yellow and green peas produced by soaking at 22C for 9 h and 82C for 4 h in 0.07% NaHCO3 solution, and followed by precooking at 110C 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% NaHCO3 solution, and followed by precooking at 110C 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% NaHCO3 solution, and followed by precooking at 106C for 10 min had the best quality. PRACTICAL APPLICATIONS Traditionally, soaking and cooking of peas, lentils and chickpeas (PLCs) takes one a long time. It is desirable to manufacture dehydrated precooked PLCs to provide convenience for the users. The objective of this study was to investigate the quality of precooked dehydrated PLCs as affected by processing. The fundamental cooking characteristics of PLCs obtained in this study are very useful for the food industry. [ABSTRACT FROM AUTHOR]