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Effect of cooking methods on the quality of lentils

  • Yehia G. Moharram
  • Asama R. Abou-Samaha
  • Ahmed R. El-Mahady
Original Papers

Summary

The effect of cooking lentil seeds by different methods on the physical, chemical and nutritional properties were studied. It was found that soaking of the seeds, followed by drying and then traditional cooking, or cooking in the presence of NaHCO3, improve the technological properties, texture and nutritional value more than cooking directly in tap-water or in diluted citric acid solution.

Keywords

Analytical Chemistry Citric Acid Acid Solution NaHCO3 Technological Property 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Einfluß der Kochmethode auf die Qualität von Linsen

Zusammenfassung

Es wurde der Einfluß des Kochens auf Linsen mit verschiedenen Methoden auf die physikalischen, chemischen und ernährungsphysiologischen Eigenschaften studiert. Es wurde gefunden, daß das Einweichen mit nachfolgendem Trocknen und Kochen, bzw. Kochen in Gegenwart von NaHCO3 die technologischen Eigenschaften, die Textur und den Nährwert verbessert, mehr als das Kochen in Leitungswasser oder in Citronensäurelösungen.

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Copyright information

© Springer-Verlag 1986

Authors and Affiliations

  • Yehia G. Moharram
    • 1
  • Asama R. Abou-Samaha
    • 1
  • Ahmed R. El-Mahady
    • 1
  1. 1.Food Science and Technology Department, Faculty of AgricultureAlexandria UniversityAlexandriaEgypt

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