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Effect of milling method on selected physical and functional properties of cowpea ( Vigna unguiculata ) paste
Author(s) -
Singh Amandip,
Hung YenCon,
Corredig Milena,
Phillips Robert D.,
Chinnan Manjeet S.,
McWatters Kay H.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.00964.x
Subject(s) - vigna , particle size , meal , materials science , moisture , particle size distribution , water holding capacity , water content , composite material , mathematics , food science , agronomy , chemistry , biology , engineering , geotechnical engineering
Summary Particle size distribution (PSD) of cowpea meal is an important determinant of paste functionality and end product quality. Samples from various mills and screen sizes were used to determine PSD, water‐holding capacity (WHC) and swelling capacity (SWC). Hammer mill (1.73 mm screen) meal had a geometric mean diameter ( d gw ) of 221 microns, whereas PM‐360 [plate mill with one complete turn (360°) of clearance] meal had a d gw of 1559 microns. All other milling processes resulted in meal with an intermediate particle size. To reduce the particle size of cowpea pastes, cowpea meals were hydrated to pre‐determined moisture contents, held for 15 min, and then blended in a blender before whipping. Blending increased the WHC and SWC of all samples.