ABSTRACT
The present investigation on “Optimization of process temperature and brine concentration for canning of desi and kabuli type chickpea” was conducted in the laboratory of department of Food Science and Technology. Two types of canned green chickpea (i.e. desi and kabuli type) were developed with different holding time, brine concentration and blanching time. Developed canned green chickpea prepared at different combinations of holding time, brine concentration and blanching time. The results confirmed sensory attributes of all canned green chickpea were graded as “good” and “very good” while Exp no. 15 to 20 (desi and kabuli type) at the ratio of 45.00 min., 4.00% and 3.5 min were the best canned green chickpea. Developed canned green chickpea were nutritionally superior, physical and functional appropriate. Exp. No. 15, 16, 17, 18, 19, 20 (desi and kabuli type) at the combination of 45.00 min, 4.00% and 3.50 min were found to be the best for storage point of view.