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Improving the nutritional quality and maintaining consumption quality of akara using curdlan and composite flour
Author(s) -
Plahar Minerva A.,
Hung YenCon,
McWatters Kay H.
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.1365-2621.2005.01153.x
Subject(s) - food science , curdlan , water content , chemistry , materials science , polysaccharide , engineering , biochemistry , geotechnical engineering
Summary Soybean flour and curdlan were incorporated into cowpea flour to determine their effect on lowering the fat content and on the physical properties of akara. At 20% substitution, soybean flour lowered the fat content of akara by 7.7% and increased the protein content by 28.7% without significantly affecting the firmness or the colour of akara. Addition of 1% curdlan decreased the fat content by 32.2% but significantly increased the firmness of akara and produced a darker‐coloured product. The paste moisture content of akara containing 20% soybean flour and 1% curdlan was modified to obtain product characteristics comparable with the control (100% cowpea flour) while maintaining a lower fat content. Optimum results were obtained for paste with 63% moisture content. Firmness of this modified product was similar to the control and the fat content was lower (17%) compared with the control (26%).