Abstract
Abstract The effects of postharvest treatments and storage time on the dehulling efficiency and cooking quality of ‘Impact’ and ‘Robin’ varieties of red lentils were determined as a function of storage temperature and storage time. It was observed that storage time has a significant effect on the dehulling efficiency of red lentil sample conditioned to moistures of 10.07% and 11.31% for ‘Robin’ variety and 10.21% and 13.14% for ‘Impact’ variety for the range of storage temperatures considered. It was also noted that the storage temperature has a significant effect on the dehulling efficiency of red lentil sample conditioned to 10.07% and 11.31% for ‘Robin’ variety at 12 months storage time as well as samples conditioned to 11.56% and 13.14% for ‘Impact’ variety at 6 months storage time. Also, a 5°C storage temperature has a significant effect on cooking time of ‘Robin’ lentils conditioned to 10.07 and 13.27% moisture contents at 0 and 12 months storage time respectively. For ‘Impact’, a combination of 6 month storage time and 25°C storage temperature significantly affected the cooking time of lentil sample conditioned to 13.14% moisture content.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
