A Histological Basis for 'Hard-To-Cook' Phenomenon in Red Gram (Cajanus cajan) Cultivars
| العنوان: | A Histological Basis for 'Hard-To-Cook' Phenomenon in Red Gram (Cajanus cajan) Cultivars |
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| المؤلفون: | H. S. R. Desikachar, H. V. Narasimha, T. Srinivas |
| المصدر: | Journal of Food Science. 54:125-127 |
| بيانات النشر: | Wiley, 1989. |
| سنة النشر: | 1989 |
| مصطلحات موضوعية: | Cajanus, biology, Botany, technology, industry, and agriculture, otorhinolaryngologic diseases, food and beverages, Starch granule, Cultivar, Food science, biology.organism_classification, Food Science, Gram |
| الوصف: | Sections of cotyledons (dhals) and leached starch granules in red gram (Cajanus cajan), were examined microscopically. The average expansion ratios of good cooking (GCD) and poor cooking (PCD) dhals were 1.8 and 1.4 for cotyledons, 2.4 and 2.0 for cells at 30 min cooking, and 6.5 and 5.5 for starch granules at 6 min cooking, respectively. Cells and starch granules of GCD dispersed freely and quickly into the medium while those of PCD tended to disperse slowly and remain in clusters. The variation in expansion, separation and clustering properties of cells and starch granules during cooking caused cookability differences of red gram cultivars. |
| تدمد: | 1750-3841 0022-1147 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::8b82d8284723266a165b234752ce1a08Test https://doi.org/10.1111/j.1365-2621.1989.tb08583.xTest |
| حقوق: | CLOSED |
| رقم الانضمام: | edsair.doi...........8b82d8284723266a165b234752ce1a08 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17503841 00221147 |
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