Effect of soaking and cooking on water holding and sensory characteristics of cooked lentils

• Autorzy: Dostalova J. , Divisova J. , Pokorny J.
• Języki publikacji: EN

Abstrakty

EN

The effect of processing conditions (soaking in water for 0-3 h, cooking in water or 1-3% salt solution for 15 or 30 min) was tested. The water absorption was affected both by soaking and cooking, but the salt content had little effect. The descriptors connected with visual testing and those connected with texture were influenced more by cooking, than by soaking; relationships between different characteristics were either linear or logarithmic or hyperbolic. They were related to the water content in cooked lentils, which had, however, no significant effect on the flavour acceptance. It rose with the intensity of salty flavour till a flat optimum at medium saltiness of 2% salt in the cooking liquid.

Słowa kluczowe

EN

lentil; water absorption; measurement; cooking; cooked lentil; sensory analysis; soaking; microstructure change; grain legume; European diet

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1998
• Tom: 07
• Numer: 3
• Opis fizyczny: p.455-464,fig.

Twórcy

autor

Dostalova J.

• Institute of Chemical Technology, Technicka 5, CZ-166 28 Prague 6, Czech Republic

autor

Divisova J.

autor

Pokorny J.