Authors: Adil Gani Altaf Hussain Mudasir Ahmad Waqas N Baba Asir Gani F A Masoodi S M Wani Asima Shah Idrees Ahmad Wani Sajid Maqsood
Publish Date: 2015/04/16
Volume: 9, Issue: 3, Pages: 347-358
Abstract
Physical and functional properties of Rajma Phaseolus vulgaris Mung Beans Vagna radiate Black gram Vigna mungo and Masoor dal Lens culnaris were determined at constant moisture content of 80 The average principle diameters was found to be 797 362 617 and 302 mm and average sphericity 5722 8010 6604 and 9869 for Rajma Mung beans Black gram and Masoor dal respectively Porosity of Rajma grains 190 was found to be lower compared to Mung beans 2833 Black gram 3553 and Masoor grains 3925 The coefficient of friction was found to be maximum on cardboard followed by sunmaica and it was least on glass The flours had poor flowability having a compressibility index of 2490 5260 5840 and 3969 and Hausner’s ratio 1238 1385 1503 and 1630 for Rajma Mung beans Black gram and Masoor dal respectively Solubility was found to be highest at pH 8 and minimum at pH 4 Water absorption capacity of Black gram was highest Foam capacity foam stability and oil absorption of Mung beans was highest Pearson’s correlation between engineering properties of grains and functional properties of flour was also calculated to predict functional properties of the sample
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