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The effect of drying conditions on the development of the hard‐to‐cook defect in steam‐treated cowpeas
Author(s) -
Affrifah Nicole S.,
Chinnan Manjeet S.
Publication year - 2006
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.1365-2621.2005.01121.x
Subject(s) - steaming , relative humidity , chemistry , food science , hardening (computing) , humidity , texture (cosmology) , physics , artificial intelligence , computer science , image (mathematics) , organic chemistry , layer (electronics) , thermodynamics
Summary A three‐factor–three‐level Box–Behnken design was used to evaluate the effect of drying time, temperature and humidity on textural and physicochemical characteristics during storage of steamed cowpeas. The treatment significantly improved cooked texture and prevented hardening during storage under severe conditions (42 °C/80% relative humidity, RH). Before storage, the cooked texture of treated samples was between 535–628 and 602 N for the untreated control, and between 516–649 and 1394 N after storage at 42 °C/80% RH. The peak force of stored cowpeas significantly decreased as the drying temperature increased. Steaming and drying reduced phytase activity to 59–64% of the original activity and decreased phytate content from 0.133% to 0.074–0.105%. Drying time had a significant effect on phytase activity whereas all drying parameters significantly affected phytate concentration and water absorption. The drying conditions applied after steaming significantly influences seed characteristics; therefore, selection of optimum drying conditions may be used to control seed quality, especially texture.