We are grateful for financial support of the U.S. Agency for International Development under the Bean/Cowpea CRSP program and to Herb Cooley for help in the experiments.
Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 91–95, January 1992
How to Cite
OKECHUKWU, P.E., RAO, M.A., NGODDY, P.O. and McWATTERS, K.H. (1992), Firmness of Cowpea Gels as a Function of Moisture and Oil Content, and Storage. Journal of Food Science, 57: 91–95. doi: 10.1111/j.1365-2621.1992.tb05432.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/18/91; revised 8/5/91; accepted 8/18/91.
- fat content
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.