Effect of papain on cooking time of cowpea (Vigna unguiculata)

被引：0
|
作者：
Omole, JO [1 ]
机构：
[1] Fed Polytech, Dept Food Technol, Haro, Ogun State, Nigeria
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2003年 / 40卷 / 04期
关键词：
papain; cowpea; Vigna unguiculata; cooking time;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of cooking cowpea (Vigna ungdiculata L.) in solution of papain varying from 100 to 400 ppm on cooking time has been investigated. Analysis included measurement of yield force, probe penetration using an Instron TM-SM penetrometer, % water absorption, cooking time and pH of cooking solution. The softening appeared to have a lag time that is only slightly reduced by papain. Cooking time was also progressively reduced with high concentration of papain and was halved by about 250 ppm of papain.
引用
收藏
页码：357 / 360
页数：4
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