EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)
作者： S. SEFA-DEDEH , D. W. STANLEY , P. W. VOISEY
DOI: 10.1111/J.1365-2621.1978.TB07426.X
关键词:
摘要: A method has been developed to measure the texture of raw and soaked cowpeas (Vigna unguicuiata) using a wedge-type blade mounted in an Instron testing machine cut across cotyledons. It was found that soaking water prior cooking produced softer bean decrease hardness proportional time. Texture cooked beans could be predicted from corresponding bean. The influence temperature time on studied shear-compression cell - Test System Ottawa Measuring with wire extrusion grid. rate relative followed first order kinetics. Scanning electron microscopy used study changes microstructure during process. major effect observed breakdown middle lamella; walls remained intact.
sci-hub.se 参考文章(11)
D. C. QUAST, S. D. SILVA, TEMPERATURE DEPENDENCE OF THE COOKING RATE OF DRY LEGUMES Journal of Food Science. ,vol. 42, pp. 370- 374 ,(1977) , 10.1111/J.1365-2621.1977.TB01501.X
M. R. MOLINA, M. A. BATEN, R. A. GOMEZ-BRENES, K. W. KING, R. BRESSANI, HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris) Journal of Food Science. ,vol. 41, pp. 661- 666 ,(1976) , 10.1111/J.1365-2621.1976.TB00694.X
LOUIS B. ROCKLAND, FRANCIS T. JONES, SCANNING ELECTRON MICROSCOPE STUDIES ON DRY BEANS. Effects of Cooking on the Cellular Structure of Cotyledons in Rehydrated Large Lima Beans Journal of Food Science. ,vol. 39, pp. 342- 346 ,(1974) , 10.1111/J.1365-2621.1974.TB02890.X
M.T. Ige, Measurement of some parameters affecting the handling losses of some varieties of cowpea Journal of Agricultural Engineering Research. ,vol. 22, pp. 127- 133 ,(1977) , 10.1016/0021-8634(77)90056-7
PETER W. VOISEY, MODERNIZATION OF TEXTURE INSTRUMENTATION Journal of Texture Studies. ,vol. 2, pp. 129- 195 ,(1971) , 10.1111/J.1745-4603.1971.TB00580.X
PETER W. VOISEY, SELECTING DEFORMATION RATES IN TEXTURE TESTS Journal of Texture Studies. ,vol. 6, pp. 253- 257 ,(1975) , 10.1111/J.1745-4603.1975.TB01252.X
CHARLES W. NAGEL, REESE H. VAUGHN, STERILIZATION OF CUCUMBERS FOR STUDIES ON MICROBIAL SPOILAGE a,b Journal of Food Science. ,vol. 19, pp. 613- 616 ,(1954) , 10.1111/J.1365-2621.1954.TB17496.X
F. M. Muller, Cooking quality of pulses Journal of the Science of Food and Agriculture. ,vol. 18, pp. 292- 295 ,(1967) , 10.1002/JSFA.2740180707
PETER W. VOISEY, I. L. NONNECKE, Measurement of pea tenderness. IV. Development and evaluation of the test cell Journal of Texture Studies. ,vol. 3, pp. 459- 477 ,(1972) , 10.1111/J.1745-4603.1972.TB00644.X
PETER W. VOISEY, ELIZABETH LARMOND, TEXTURE OF BAKED BEANS - A COMPARISON OF SEVERAL METHODS OF MEASUREMENT. Journal of Texture Studies. ,vol. 2, pp. 96- 109 ,(1971) , 10.1111/J.1745-4603.1971.TB00276.X