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Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder.

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Title: Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder.
Authors: Sayed, K. M. Mahdiuzzaman1 (AUTHOR), Akter, Farzana1 (AUTHOR), Islam, Md. Ahmadul2 (AUTHOR), Khaled, B. M.3 (AUTHOR), Aunsary, Lopa4 (AUTHOR), Iqbal, Abdullah2 (AUTHOR), Alim, Md. Abdul2 (AUTHOR)
Source: Journal of Food Processing & Preservation. 9/9/2023, p1-9. 9p.
Subjects: Mung bean, Aspartic acid, Lentils, Powders, City dwellers, Amino acids, Glutamic acid, Leucine
Geographic Terms: Bangladesh
Abstract: The pace of modern life of dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item in Bangladesh, but its long cooking time needs to be reduced to satisfy consumer's needs. So, this study is aimed at developing and analyzing ready-to-cook mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram with 75% lentil (S1), 25% black gram with 75% lentil (S2), and 50% of both dal in 1 : 1 ratio with 50% lentil (S3). Compared to mixed dal powder (8 minutes), the lentil dal powder took less cooking time (7.29 minutes). Mixed dal had no significant effect (p > 0.05) on moisture, fat, and ash but affected on protein content. All mixed dal powder samples showed a higher protein content as well as amino acids such as alanine, aspartic acid, cysteine, glutamic acid, histidine, isoleucine, leucine, methionine, and tyrosine compared to the control. In contrast, the control showed the highest amount of arginine, glycine, lysine, proline, serine, and threonine. Control sample showed the highest loose bulk density (0.828 g/ml), tapped bulk density (0.905 g/ml), water absorption index (5.160 g/g), and water solubility index (24.410 g/100 g) than mixed samples. The color was influenced significantly by adding different pulses variety. The flowability of each sample was excellent, as Carr's index (CI) and Hausner ratio (HR) for all samples were within 0-10% and 1.00-1.11, respectively. Although no significant differences were found, the sample with 50% lentil, 25% green gram, and 25% black gram secured the highest score in overall acceptability. Samples' total viable count was assessed for up to 6 months, where the values were within the acceptable limit. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder.
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  Data: <searchLink fieldCode="AR" term="%22Sayed%2C+K%2E+M%2E+Mahdiuzzaman%22">Sayed, K. M. Mahdiuzzaman</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Akter%2C+Farzana%22">Akter, Farzana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Islam%2C+Md%2E+Ahmadul%22">Islam, Md. Ahmadul</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khaled%2C+B%2E+M%2E%22">Khaled, B. M.</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Aunsary%2C+Lopa%22">Aunsary, Lopa</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Iqbal%2C+Abdullah%22">Iqbal, Abdullah</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Alim%2C+Md%2E+Abdul%22">Alim, Md. Abdul</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Mung+bean%22">Mung bean</searchLink><br /><searchLink fieldCode="DE" term="%22Aspartic+acid%22">Aspartic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Lentils%22">Lentils</searchLink><br /><searchLink fieldCode="DE" term="%22Powders%22">Powders</searchLink><br /><searchLink fieldCode="DE" term="%22City+dwellers%22">City dwellers</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Glutamic+acid%22">Glutamic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Leucine%22">Leucine</searchLink>
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Bangladesh%22">Bangladesh</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The pace of modern life of dwellers in big cities worldwide increases the demand for fast food or ready-to-cook meals. Dal curry is a common and popular meal item in Bangladesh, but its long cooking time needs to be reduced to satisfy consumer's needs. So, this study is aimed at developing and analyzing ready-to-cook mixed dal powder. Samples were prepared with 100% lentil (control), 25% green gram with 75% lentil (S1), 25% black gram with 75% lentil (S2), and 50% of both dal in 1 : 1 ratio with 50% lentil (S3). Compared to mixed dal powder (8 minutes), the lentil dal powder took less cooking time (7.29 minutes). Mixed dal had no significant effect (p > 0.05) on moisture, fat, and ash but affected on protein content. All mixed dal powder samples showed a higher protein content as well as amino acids such as alanine, aspartic acid, cysteine, glutamic acid, histidine, isoleucine, leucine, methionine, and tyrosine compared to the control. In contrast, the control showed the highest amount of arginine, glycine, lysine, proline, serine, and threonine. Control sample showed the highest loose bulk density (0.828 g/ml), tapped bulk density (0.905 g/ml), water absorption index (5.160 g/g), and water solubility index (24.410 g/100 g) than mixed samples. The color was influenced significantly by adding different pulses variety. The flowability of each sample was excellent, as Carr's index (CI) and Hausner ratio (HR) for all samples were within 0-10% and 1.00-1.11, respectively. Although no significant differences were found, the sample with 50% lentil, 25% green gram, and 25% black gram secured the highest score in overall acceptability. Samples' total viable count was assessed for up to 6 months, where the values were within the acceptable limit. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/2023/2228745
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Mung bean
        Type: general
      – SubjectFull: Aspartic acid
        Type: general
      – SubjectFull: Lentils
        Type: general
      – SubjectFull: Powders
        Type: general
      – SubjectFull: City dwellers
        Type: general
      – SubjectFull: Amino acids
        Type: general
      – SubjectFull: Glutamic acid
        Type: general
      – SubjectFull: Leucine
        Type: general
      – SubjectFull: Bangladesh
        Type: general
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      – TitleFull: Development and Quality Assessment of Ready-to-Cook Mixed Dal Powder.
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            NameFull: Sayed, K. M. Mahdiuzzaman
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            NameFull: Islam, Md. Ahmadul
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            NameFull: Aunsary, Lopa
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            – D: 09
              M: 09
              Text: 9/9/2023
              Type: published
              Y: 2023
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            – TitleFull: Journal of Food Processing & Preservation
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