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Effects of Pre‐decortication Drying Treatment on the Microstructure of Cowpea Products
Author(s) -
HUNG Y.C,
McWATTERS K. H.,
PHILLIPS R.D.,
CHINNAN M.S.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05227.x
Subject(s) - microstructure , decortication , starch , materials science , cotyledon , amylopectin , composite material , chemistry , food science , botany , amylose , medicine , pathology , biology
A pretreatment process developed to prepare cowpeas for mechanical decortication by dry abrasion involves wetting, equilibrating, and drying. Drying temperatures of 50°C, 70°C, 90°C, 110°C, and 130 ° C affected the microstructure of cowpea seeds, meal and akara (fried cowpea paste). Severe heat treatment damaged the middle lamella of cotyledon cells, changed the birefringence property of starch granules, reduced the amount of air incorporated in whipped paste and produced akara with a nonuniform, dense structure.