Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes

Wet‐milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water‐holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming...

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Bibliographic Details
Published in:Journal of food science 2002-01, Vol.67 (1), p.53-59
Main Authors: Kethireddipalli, P., Hung, Y.-C., Phillips, R.D., Mcwatters, K.H.
Format: Article
Language:English
Subjects:
Biological and medical sciences
cell wall material
cowpea
Ethnic foods
foaming
Food industries
Food processing industry
Food products
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
hydration
Legumes
Milling industry
Proteins
soluble protein
Vigna unguiculata
wet-milling
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Summary:Wet‐milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water‐holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming characteristics. In hydrated cowpea meal, the presence of coarse cellular material adversely affected paste hydration and flow characteristics; low SP and viscosity resulted in poor foaming. Wet‐milling of hydrated meal improved viscosity and functionality. Intense dry‐milling increased SP but adversely affected paste viscosity and functionality.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb11358.x