Vol. 6, Issue 4 (2018)
Comparison of physico-chemical, functional and cooking properties of selected horse gram varieties
Author(s): Abhirami K, G Sashidevi, G Hemalatha and K Thangaraj
Abstract: The study was conducted with view to explore the physico-chemical, functional and nutritional properties of horse gram to maximize its usage in developing various products. Two varieties of horse gram viz., Paiyur 2 (TNAU variety) and commercial variety were studied for various physico-chemical, functional and cooking properties. In the physical parameters seed weight, hydration capacity, hydration index, swelling capacity, swelling index, germination was high in Paiyur 2 horse gram variety and bulk density was high in commercially available variety. The Paiyur 2 variety has high functional properties than commercial variety. The cooking qualities like cooking time is low and volume expansion ratio was found to be high in Paiyur 2 horse gram variety which is an important parameter for extruded product when compared to commercially available variety. The nutritional composition of two horse gram varieties does not differ much in all parameters. The results showed that the observed properties are found to be superior in Paiyur 2 (TNAU) variety of horse gram and can be used to develop products.
Pages: 135-139 | 919 Views 103 Downloads
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How to cite this article:
Abhirami K, G Sashidevi, G Hemalatha, K Thangaraj. Comparison of physico-chemical, functional and cooking properties of selected horse gram varieties. Int J Chem Stud 2018;6(4):135-139.
