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Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes


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1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India
     

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Legumes are important foods in the diets of people specially those living in tropical and subtropical areas. The importance of pulses as protein foods, which complement the cereal proteins is well established and they also serve as a major source of carbohydrates along with staple cereals and tubers.
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  • Cooking Quality and Sensory Profile of Microwave and Pressure Cooked Legumes

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Authors

Naveeda Khatoon
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India
Jamuna Prakash
Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006, India

Abstract


Legumes are important foods in the diets of people specially those living in tropical and subtropical areas. The importance of pulses as protein foods, which complement the cereal proteins is well established and they also serve as a major source of carbohydrates along with staple cereals and tubers.