EFFECT OF FROZEN STORAGE ON THE QUALITY OF AKARA, FRIED COWPEA (VIGNA-UNGUICULATA) PASTE

被引：8

作者：

MCWATTERS, KH

HITCHCOCK, HL

RESURRECCION, AVA

机构：

[1] Department of Food Science and Technology, University of Georgia Agricultural Experiment Station, Griffin, Georgia

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 02期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00057.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Akara, a fried food of West African origin, is made from whipped cowpea paste flavored with fresh onion, fresh hot or bell pepper, and salt. Akara has potential for U.S. markets as a fully cooked, frozen, reheatable product. Akara was stored at -18-degrees-C for 9 months and compared to freshly prepared akara in selected quality characteristics. Frozen, thawed akara had a higher moisture and lower crude fat content, required significantly less force to shear, and had a lighter, less intense color than freshly prepared product. Frozen/thawed/reheated akara received lower sensory scores for color, moistness and flavor than the fresh product. Analysis of headspace volatiles of freshly prepared akara and akara frozen 3, 6 and 9 months resulted in fifteen peaks. Two peaks were significantly affected by frozen storage.

引用

页码：165 / 174

页数：10

共 20 条

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