INFLUENCE OF VARIOUS SALTS IN THE COOKING WATER ON PECTIN LOSSES AND COOKED TEXTURE OF COWPEAS (VIGNA UNGUICULATA)
| Autor: | Stella G. Uzogara, J. W. Daniel, I. D. Morton |
|---|---|
| Rok vydání: | 1990 |
| Předmět: |
inorganic chemicals
Pharmacology Sodium bicarbonate Absorption of water food.ingredient Pectin Magnesium technology industry and agriculture Biophysics food and beverages chemistry.chemical_element Cell Biology Sodium sesquicarbonate Calcium complex mixtures chemistry.chemical_compound food Agronomy Distilled water chemistry Tap water Food science Food Science |
| Zdroj: | Journal of Food Biochemistry. 14:283-291 |
| ISSN: | 1745-4514 0145-8884 |
| DOI: | 10.1111/j.1745-4514.1990.tb00841.x |
| Popis: | The effects of processing with solutions of calcium chloride, magnesium chloride, sodium bicarbonate and a local tenderizer known as ‘Kanwa’ (sodium sesquicarbonate) on pectin losses and cooked texture of cowpea seeds were investigated. For comparison, the cowpeas were processed in double distilled water and a local tap water. Analysis included total pectin, calcium and magnesium content, leached solids, texture and water absorption. The results show that CaCl2, MgCl2 and the local tap water increased firmness, Ca and Mg content in the cooked beans compared to distilled water; however, water absorption, leached solids and pectin solubilization were decreased by these salts. Kanwa and NaHCO3 increased water absorption, leached solids and softness in the cooked beans and also increased pectin solubilization but decreased Ca and Mg when compared to distilled water or the other salts. These changes are discussed with respect to the effects of divalent and monovalent cations on the texture of the bean tissue. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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