OPTIMIZATION OF HYDROTHERMAL TREATMENTS FOR FROZEN AND DEHYDRATED IMMATURE Dolichos lablab
Loading...
Files
Date
2018-08-03
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
University of Agricultural Sciences, Bengaluru
Abstract
Immature Dolichos lablab is a potent source of vitamin C, antioxidants as well as
other major macro and micronutrients. Hydrothermal pre-treatments (n=9) were
standardized for development of frozen and dehydrated immature Dolichos beans from
HA 3 and HA 4 varieties and were evaluated against untreated beans for colour, physical,
functional, cooking characteristics, nutritional and sensory quality. Keeping quality (56
days) at -18⁰C for frozen and ambient condition for dehydrated immature Dolichos beans
was assessed. One shelf-stable product (pulao mix) was developed and evaluated. Higher
temperature pre-treatments resulted in greater losses of weight in dehydrated and frozen
sample. Significantly (p<0.05) better cooking quality in terms of weight gain, volume
increase and reduction in cooking time resulted due to the hydrothermal treatments.
Higher-temperature-shorter-time (98⁰C, 3 min) hydrothermal pre-treatments had a
positive and significant effect (p<0.05) on colour, aroma and quality retention when
compared with untreated sample. Hydrothermal treatments influenced vitamin C content
and antioxidant activity of immature Dolichos beans significantly (p<0.05); and retention
during storage was more (p<0.05) among treated than untreated samples. Higher
temperature at short time treatments (98⁰C, 3 min) was found suitable for both frozen and
dehydrated immature Dolichos beans. Incorporation of Dolichos beans in traditional
product (pulao mix) in the form of dehydrated split beans was found better acceptable.
Freezing and dehydration of immature Dolichos beans was standardized and found
acceptable with good retention of colour, aroma and nutritional quality. Therefore, these
technologies were considered as suitable for future applications such as entrepreneurship
development and improving dietary diversity.
Description
Keywords
null