Vol. 11, Issue 12 (2022)

Author(s):
G Rajender, Ch. VV Satyanarayana, Ch. Someswara Rao, B Hari Babu and B Anila Kumari

Abstract:
The present study was carried out with an aim of the standardization, formulation and evaluation of Tur dal analogue developed from redgram brokens. Three formulations were selected based on previous literature. Tur dal analogues were developed with the three different formulations in twin screw extruder such as 1). Red gram brokens flour, 100%; GMS, 1.0%; CaCl₂, 0.2% and Turmeric powder, 0.1%. 2). Red gram brokens flour, 100%; GMS, 1.0%; CaCl₂, 0.2% and Turmeric powder, 0.2%. 3). Red gram brokens flour, 100%; GMS, 1.0%; CaCl₂, 0.2%; Turmeric powder, 0.2% and Guar gum, 0.1%. Each combination was pre-conditioned to 20% moisture and extruded into dal analogues by maintaining barrel temperature at 150 °C with a screw speed of 150 rpm and feed rate of 50 kg/hr. The resultant Tur dal analogues were evaluated by sensory evaluation after cooking. The panelists accepted and rated high for the dal analogue prepared from formulation 2, containing Red gram brokens flour, 100%; GMS, 1.0%; CaCl₂, 0.2% and Turmeric powder, 0.2%.