ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Akara-making characteristics of five U.S. varieties of cowpea were determined, using a small-scale method developed based on 50 g dry seed starting material. Blackeye, crowder, pinkeye, white acre and a new breeding line (white-eye) cowpeas were evaluated at three paste moisture contents (63, 65, 67%). Blackeye cowpeas at 65% paste moisture served as the control. Ranges for color characteristics were: lightness (L*), 59.8 to 68.3 (control = 61.9); chroma (intensity), 34.6 to 41.4 (control=38.3); hue angle (light brown), 72.7 to 78.6 (control = 74.9); total color difference, 12.8 to 14.9 (control= 14.0). Akara ball hardness ranged from 9.7 to 18.9 N (control= 14.2). Ranges for other texture characteristics were: elasticity, 1.79 to 3.18 mm (control=2.35); cohesiveness (ratio), 0.20 to 0.34 (control=0.23); gumminess, 2.45 to 4.61 N (control=3.23); and chewiness, 4.39 to 14.2 Jx103- (control=7.59). Each variety produced four to five balls per batch with weights ranging from 17.54 to 21.24 g (control=21.06 g). Paste with overall handling characteristics (ease of dispensing, ease of ball formation) and akara-making quality (shape of ball, appearance of ball surface) the most like the control was the white-eye, while crowder was the least like the control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.2001.tb00590.x
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