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Optimization of enzymatic hydrolysis of pigeon pea for cooking quality of dhal.
- Source :
-
International Journal of Agricultural & Biological Engineering . Oct2014, Vol. 7 Issue 5, p123-132. 10p. - Publication Year :
- 2014
-
Abstract
- Cooking quality of dehusked splits is influenced by the dehulling method, in particular, by the pre-milling treatments. The effects of four enzymatic hydrolysis parameters, i.e., enzyme concentration (2-60 mg/100 g dry matter), incubation time (3-15 h), incubation temperature (40-60°C) and tempering water pH (4.0-6.0) on cooking time of pigeon pea dhal were optimized using response surface methodology. Three kinds of enzymes, i.e., xylanase, pectinase, and cellulas were used in combination for enzymatic pre-treatment. A quadratic model satisfactorily described the dehulling efficiency with high value for the coefficient of determination R2 (0.9062). It predicted a minimum cooking time of 21.91 min at enzyme concentration of 37.8 mg/100 g dry matter, incubation time 8.69 min, incubation temperature 48.5°C and pH 5.49 of tempering water. Cooking time at optimum condition was observed to be 21.50 min and the predicted values of cooking time showed 2.19% deviation from the experimental values. Results of the study revealed that cooking time of enzyme treated dhal could be decreased by 19.77% compared to the oil treated dhal. [ABSTRACT FROM AUTHOR]
- Subjects :
- *PIGEON pea
*COOKING
*HYDROLYSIS
*GRAIN milling
*XYLANASES
Subjects
Details
- Language :
- English
- ISSN :
- 19346344
- Volume :
- 7
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- International Journal of Agricultural & Biological Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 99599219