Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora

Autor:	L. R. Beuchat, M.A. Bulgarelli
Rok vydání:	1990
Předmět:	biology Inoculation food and beverages biology.organism_classification Incubation period Lactic acid Vigna chemistry.chemical_compound chemistry Emulsion Pepper Botany Food science Water binding Incubation Food Science
Zdroj:	Journal of Food Science. 55:146-150
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1990.tb06038.x
Popis:	The influence of indigenous microorganisms on several functional properties of cowpea (Vigna unguiculata) paste was investigated. Six formulas [with and without onion, salt and pepper; inoculated (indigenous microflora) and uninoculated] were prepared and incubated for 24 hr at 30°C. Lactic acid bacterial populations were similar to total aerobic microbial populations which increased with time of incubation. Pastes containing salt were associated with high equilibrium moisture contents. As incubation time progressed, pH and emulsion capacity decreased and specific gravity and apparent viscosity increased, while oil and water binding capacity remained unchanged. Formula content and incubation time did not influence the color of cowpea pastes; however, akara, a deep-fat fried product prepared from the paste, did have a darker color when made from paste which had been incubated for 24 hr.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bb843ac817728c63ca58014b9583b97f https://doi.org/10.1111/j.1365-2621.1990.tb06038.x Zobrazit plný text záznamu Plný text