Study on the production and acceptability of Tao Suan from various varieties of pigeon pea compared with mungbean
1991
Somchai Prabhavat (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Production of Tao Suan (cooked bean dhal in gelatinized syrup) from five varieties of pigeon pea (20-1, 20-3, 20-4, 20-16 and E-327) and mungbean were studied. The 20-4 variety of dried cracked pigeon pea (dhal) was the most suitable for making Tao Suan due to the time for steaming at 100 deg C of 20-4 variety of dried cracked pigeon pea was only 20 minutes which was the same cooking time as dried cracked mungbean before making. Sensory investigation of Tao Suan in term of color, flavor, texture and acceptability. The average score of Tao Suan from mungbean trend to the level of like very much with significant different from five varieties of pigeon pea. The tao suan from 20-4 and E-327 varieties of pigeon pea were the second rank for acceptability by the panelists due to their average score trend to the level of like moderately with non significant different. The 20-4 variety of pigeon pea was suitable for the second rank in making Tao Suan when it was compared with mungbean. The protein content of the 20-4 variety of dried cracked pigeon pea and dried cracked mungbean were 25.86 and 29.17 % on dry weight basis respectively, but the protein quality of the former one was better with chemical score of methionine and cystine was 51 compared to 37 of the latter one.
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