Sodium Bicarbonate as Pretreatment for Reducing Cooking Time of Soydal
DOI:
https://doi.org/10.52151/jae2006432.1168Abstract
Experiments on cooking characteristics of soydal was performed using different cooking treatments viz., normal boiling, cooking with additive salts, pressure cook-ing to explore the feasibility of using such dal in the preparation of broth. The results indicated that the optimum cooking time of soydal can be successfully reduced from 142 min by normal boiling to 69 min by preheating and boiling in I% sodium bicarbonate (NaHCO,) and II min by preheating and pressure cooking in 1% NaHCO, for the preparation of good quality broth thus reducing time and energy in cooking considerably.
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