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Effect of roasting process variables on hardness of Bengalgram, maize and soybean



Effect of roasting process variables on hardness of Bengalgram, maize and soybean



Journal of Food Science & Technology 31(1): 62-65



Bengalgram, maize and soybean grains were roasted at 12 +- 0.5% initial moisture content and 1:4 grain-to-sand ratio at 180 degree , 215 degree and 250 degree C sand temperature for 1.5, 2.0 and 2.5 min roasting time, to study the effect on hardness after roasting. Sand temperature was observed to be significant in all the cases. In general, the hardness decreased with roasting time. The optimum conditions for roasting were obtained by the canonical analysis of response surface methodology.

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Accession: 002604141

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