Effect of hard water on cooking and palatability of food
1987
Kaur, S. | Miglani, S.S. | Pasricha, N.S. | Grewal, N.S. (Punjab Agricultural Univ., Ludhiana (India). Dept. of Home Management)
Effect of hard water having 200, 298, 410 and 504 mg/litre harness on time taken for cooking and quality of cooked food was studied. Rice, dal and potatoes required relatively high time for cooking in water having hardness about of 200 mg/litre. As much as 5.49-37.00, 10.00-50.66, 1.01-17.17% more time was consumed in cooking rice, dal and potatoes respectively in water having hardness ranging from 200 to 504 mg/litre than in distilled water. The quality of food cooked in water having hardness of about 200 mg/litre was inferior as judged with the score card
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Эту запись предоставил Indian Council of Agricultural Research
