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Hard‐to‐Cook Defect in Cowpeas: Storage‐Induced and Treatment‐Induced Development
Author(s) -
LIU KESHUN,
PHILLIPS R. DIXON,
HUNG YENCON,
SHEWFELT ROBERT L.,
McWATTERS KAY H.
Publication year - 1992
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.1365-2621.1992.tb11287.x
Subject(s) - divalent , incubation , chemistry , egta , hardening (computing) , calcium , food science , nuclear chemistry , biochemistry , organic chemistry , layer (electronics)
Cowpea seeds with a range of hard‐to‐cook (HTC) levels induced by storage at various temperatures/relative humidities/times were subjected to heat incubation in water and/or soaking in CaCl 2. For control seeds, the hardening effect of Ca soaking was greatly increased by incubation at 60‐85°C before soaking, but not after. For aged seeds, Ca soaking alone evoked a great increase in hardness whereas incubation slightly enhanced hardening. Trivalent cations induced HTC less effectively than divalent cations; univalent ions suppressed HTC. EDTA soaking completely reversed while EGTA partially reversed HTC state of aged seeds. HTC state in cowpeas apparently develops via two stages: an increase in cation‐uptake capacity within cotyledons induced by moderate heat or adverse storage, followed by divalent cation binding.