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Effect of microwave treatment on the cooking and macronutrient qualities of pulses
- Divekar, Monali Trimbak, Karunakaran, Chithra, Lahlali, Rachid, Kumar, Saroj, Chelladurai, Vellaichamy, Liu, Xia, Borondics, Ferenc, Shanmugasundaram, Saravanan, Jayas, Digvir Singh
- International journal of food properties 2017 v.20 no.2 pp. 409-422
- chickpeas, cooking, lentils, lipids, microwave treatment, mung beans, pigeon peas, pinto beans, water content
- The effect of microwave treatment to reduce the cooking times of five pulses, namely red lentil, chickpea, pigeon pea, mung bean, and pinto bean, were determined in this study. Pulses from 10 to 18% moisture contents were treated using 400 to 600 W microwaves for 14 to 56 s. The cooking times of microwave-treated pulses were significantly lower than that of the control samples. The lowest cooking time was observed for 18% moisture content chickpea and pigeon pea treated with 600 W for 56 s. The Fourier transform mid-infrared spectra in both lipids and fingerprint regions showed the macronutrients differences among the five pulses. Major changes were observed in the amide I region of microwave treated pulses. This effect of microwave treatment was higher in red lentil, chickpea, and mung bean than in pigeon pea and pinto bean at 10% moisture content. At 18% moisture content, the change of β-sheets to aggregates was observed in all pulses due to microwave treatment.