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(20-60 mg/100 g dry mat...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(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)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 R^(2)(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℃ 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.展开更多
文摘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(20-60 mg/100 g dry matter),incubation time(3-15 h),incubation temperature(40-60℃)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 R^(2)(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℃ 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.
