An Objective Method and a Device for Determining the End Point of Cooking ofDhaland Rice
An objective method was developed to measure end point of cooking of dhals (green gram, horse gram, red gram, lentil) and rice (raw, parboiled) using a pressing device based on spread area ratio (SAR). Rice had higher SAR (7.5–15.4 mm2) than dhals (2.1–5.3 mm2). A steady value or change in slope of the curve (period of cooking vs. SAR) indicated the cooking time (CT) which corresponded to 20, 42, 17.8, 31 min (dhals) and 18.6, 18.5, 27.5 min (rice), respectively. This method corroborated well (r = −0.798 to −0.992 (dhals) and −0.632 to −0.698 (rice)) with data generated by Universal Testing Machine (UTM).