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Keywords:

  • cowpea;
  • gels;
  • firmness;
  • fat content

ABSTRACT

Cowpea gels produced using cold-mixed cowpea flour slurry showed large firmness gradients; the gradients were small when the slurries were hot-mixed at 70°C and held for 30–60 min. Firmness of the gels decreased exponentially with fat and moisture contents, and linearly with salt content. Firmness increase during storage could be described by an apparent first-order rate equation; the apparent rate constants followed an Arrhenius-type relationship with an apparent activation energy of about 5 kcal/mol over the range 20–41°C.