The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas

International Journal of Food Science and Technology

Volumn 41, Issue 8, 2006, Pages 867-877

  Affrifah, Nicole S ^a   Chinnan, Manjeet S ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Cowpeas; Drying temperature; Hard to cook; Humidity; Texture

Indexed keywords

EID: 33748532221     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01121.x     Document Type: Article

References (37)

1. Abbey, B.W. & Ibeh, G.O. (1988). Functional properties of raw and heat processed cowpca (Vigna unguiculata Walp) flour. Journal of Food Science, 53, 1775-1777 (see also p. 1791).
2. Affrifah, N.S. (2004). Improving the textural properties and storage stability of cowpeas: process development and evaluation. PhD dissertation. University of Georgia, Athens, Georgia.
3. Affrifah, N.S., Chinnan, M.S. & Phillips, R.D. (2005). Heat moisture treatments of cowpea flour and their effects on phytase inactivation. Journal of Food Science, 70, 98-103.
4. Aguilera, J.M. & Rivera, J. (1990). Storage and handling of black beans. Journal of Food Processing and Preservation. 14, 423-435.
5. Aguilera, J.M. & Stanley, D.W. (1985). A review of textural defects in cooked reconstituted legumes: the influence of storage and process. Journal of Food Processing and Preservation, 9, 145.
6. Aguilera, J.M. & Steinsapir, A. (1985). Dry processes to retard quality losses of beans (Phaseolus vulgaris) during storage. Canadian Institute of Food Science and Technology Journal, 18, 72.
7. Antunes, P.L. & Sgarbieri, V.C. (1979). Influence of time and conditions of storage on technological and nutritional properties of dry bean (Phaseolus vulgar is L.) variety Rosinha G2. Journal of Food Science, 44, 1703.
8. Bellido, G.G., Arntfield, S.D., Scanlon, M.G. & Cenkowski, S. (2003). The effect of micronization operational conditions on the physicochemical properties of navy beans (Phaseolus vulgaris L.). Journal of Food Science, 68, 1731-1735.
9. Berrios, J.D., Swanson. B.C. & Cheong, W.A. (1999). Physicochemical characterization of stored black beans (Phaseolus vulgaris L.). Food Research International, 32, 669-676.
10. Box, G.E.P. & Behnken, D.W. (1960). Some new three level designs for the study of quantitative variables. Technometrics, 2, 455-475.
11. Downie, A.J., Georget, D.M.R., Smith, A.C. & Waldron, K.W. (1997). Application of dynamic mechanical thermal analysis to the investigation of hard-to-cook defect in legumes. Lebensmittel Wissenschaft Und Technologie, 30, 312-319.
12. Garruti, R.D.S. & Bourne, M.C. (1985). Effect of storage conditions of dry bean seeds (Phaseolus vulgaris L.) on texture profile parameters after cooking. Journal of Food Science, 50, 1067-1071.
13. Greiner, R. & Egli, I. (2003). Determination of the activity of acidic phytate-degrading enzymes in cereal seeds. Journal of Agricultural and Food Chemistry, 51, 847-850.
14. Hentges, D.L., Weaver, C.M. & Nielsen, S.S. (1991). Changes of selected physical and chemical components in the development of the hard-to-cook bean defect. Journal of Food Science, 56, 436-442.
15. Hincks, M.J. & Stanley, D.W. (1986). Multiple mechanisms of bean hardening. Journal of Food Technology, 21, 731-750.
16. Hung, Y.C., Chinnan, M.S. & McWatters, K.H. (1988). Effect of predecortication drying temperature on the textural quality of cowpea products: seeds and akara. Journal of Food Science, 53, 1778-1781.
17. Hung, Y.C., McWatters, K.H., Phillips, R.D. & Chinnan, M.S. (1990). Effects of pre-decortication drying temperature on the microstructure of cowpea products. Journal of Food Science, 55, 774-776 (see also p. 807).
18. Inazu, T., Iwasaki, K. & Furuta, T. (2002). Effect of temperature and relative humidity on drying kinetics of fresh Japanese noodle (udon). Lebensmittel Wissenschaft Und Technologie, 35, 649-655.
19. Jackson, G.M. & Varriano-Marston, E. (1981). Hard-to-cook phenomenon in beans: effects of accelerated storage on water absorption and cooking time. Journal of Food Science, 46, 799-803.
20. Jones, P.M.B. & Boulter, D. (1983). The cause of reduced cooking rate in Phaseolus vulgaris following adverse storage conditions. Journal of Food Science, 48, 623-626.
21. Komey, N.S. (1999). Physicochemical properties of hydrothermally treated cowpea seeds. MPhil thesis. Department of Nutrition and Food Science, University of Ghana, Legon.
22. Kon, S. & Sanshuck, D.W. (1981). Phytate content and its effect on cooking quality of beans. Journal of Food Processing and Preservation. 5, 169-171.
23. Krokida, M. & Maroulis, Z. (2000). Quality changes during drying of food materials. In: Drying Technology in Agriculture and Food Sciences (edited by A.S. Mujunidar). Pp. 61-98. Enfield, NH: Science Publishers Inc.
24. Liu, K., Shewfelt, R.L., Phillips, R.D. & Hung, Y.C. (1992). Hard-to-cook state in cowpeas - influence of prctreatment and cooking on electrolyte leakage, solids-loss and water absorption. International Journal of Food Science and Technology, 27, 683-690.
25. Liu, K., Phillips, R.D. & McWatters, K.H. (1993a). Induced hard-to-cook state in cowpeas by freeze-thawing and calcium chloride soaking. Cereal Chemistry, 70, 193-195.
26. Liu, K., Phillips, R.D. & McWatters, K.H. (1993b). Mechanism of pectin changes during soaking and heating as related to hard-to-cook defect in cowpeas. Journal of Agricultural and Food Chemistry, 41, 1476-1480.
27. Mafuleka, M.M., Ott, D.B., Hosfield, G.L. & Uebersax, M.A. (1993). The role of phytase and lignin in decorticated dry beans (Phaseolus vulgaris) hardening during storage. Journal of Food Processing and Preservation, 17, 1-20.
28. Moscoso, W., Bourne, M.C. & Hood, L.F. (1984). Relationships between the hard-to-cook phenomenon in red kidney beans and water absorption, puncture force, pectin, phytic acid and minerals. Journal of Food Science, 49, 1577-1583.
29. Narayana, K. & Narasinga-Rao, M.S. (1982). Functional properties of raw and heat processed winged beans (Psophocarpus tetragonolobus) flour. Journal of Food Science, 47, 1534-1538.
30. Phillips, R.D., Chinnan, M.S., Branch, A.L., Miller, J. & McWatters, K.H. (1988). Effects of pretreatment on functional and nutritional properties of cowpea meal. Journal of Food Science, 53, 805-809.
31. Reyes, A., Alvarez, P.I. & Marquardt, F.H. (2002). Drying of carrots in a fluidized bed. I. Effects of drying conditions and modeling. Drying Technology. 20, 1463-1483.
32. Reyes-Moreno, C. & Paredes-Lopez, O. (1993). Hard-to-cook phenomenon in common beans - a review. Critical Reviews in Food Science and Nutrition, 33, 227-286.
33. Rivera, J.A., Hohlbcrg, A.I., Aguilera, J.M., Plhak. L.C. & Stanley, D.W. (1989). Hard-to-cook defect in black beans - peroxidase characterization and effect of heat pretreatment and storage conditions on enzyme inactivation. Canadian Institute of Food Science and Technology Journal, 22, 270-275.
34. Shomer, I., Paster, N. & Vasiliver, R. (1990). The role of cell wall structure in the hard-to-cook phenomenon in beans (Phaseolus vulgaris L.). Food Structure, 9, 139-149.
35. Smith, A.K. & Nash, A.M. (1961). Water absorption of soybeans. Journal of the American Oil Chemists Society, 38, 120.
36. Thebud, R. & Santarius, K.A. (1982). Effects of high-temperature stress on bio-membranes of leaf cells in situ and in vitro. Plant Physiology, 70, 200-205.
37. Vaintraub, I.A. & Lapteva, N.A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Analytical Biochemistry, 175, 227-230.