Effect of Processing and Storage on the Changes in Carotenoids, Lipids and Minerals of Instant Bengalgram Dhal and Kabuli Channa (Cicer arietinum)


Affiliations

  • Defence Food Research Laboratory, Mysore, 570 011, India

Abstract

Quick cooking, dehydrated convenience foods have proved very useful for combat pack rations for Armed Forces because of their lightness and easy cooking characteristics. These are prepared by cooking, roasting or frying followed by drying and blending various ingredients with seasoning. Previously, attempts were made to prepare quick cooking dhals (dehusked and split pulses).

Subject Discipline

Health Care and Hospital Management

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