Effect of milling method (wet and dry) on the functional properties of cowpea (Vigna unguiculata) pastes and end product (akara) quality

被引：33
|
作者：
Kethireddipalli, P [1 ]
Hung, YC [1 ]
McWatters, KH [1 ]
Phillips, RD [1 ]
机构：
[1] Univ Georgia, Dept Food Sci & Technol, Griffin, GA 30223 USA
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 01期
关键词：
cowpea; cowpea meal; cowpea flour; Vigna unguiculata; wet-milling; dry-milling; functionality; akara texture;
D O I：
10.1111/j.1365-2621.2002.tb11357.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Akara, deep-fat fried cowpea paste, is a very popular snack and breakfast food in Africa. Traditional cowpea paste processed by wet-milling of soaked, decorticated seeds exhibited excellent foaming ability, high water-holding capacities (WHC), and low hardness value for akara. Intense dry-milling that generated a fine flour adversely affected its functionality and akara-making quality. Wet-milling of hydrated cowpea meal significantly improved its foamability (as indicated by reduction in specific gravity) and WHC but showed only a marginal improvement in akara texture.
引用
收藏
页码：48 / 52
页数：5
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