Functional properties and microstructure of cowpea cultivated in north-east Argentina

LWT

Volumn 49, Issue 1, 2012, Pages 123-130

  Avanza, María V ^a   Chaves, María G ^a   Acevedo, Belén A ^a   Añón, María C ^b  

^a UNIVERSIDAD NACIONAL DEL NORDESTE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cowpea; Functional properties; Microstructure; Thermal treatments

Indexed keywords

HEAT TREATMENT; MICROSTRUCTURE; OILS AND FATS; PROTEINS; SOLUBILITY; VISCOSITY;

APPARENT VISCOSITY; COWPEA; DIFFERENT TREATMENTS; FUNCTIONAL PROPERTIES; OIL ABSORPTION VALUES; OIL HOLDING CAPACITIES; PROTEIN SOLUBILITY; WATER HOLDING CAPACITY;

WATER ABSORPTION;

EID: 84862669665     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.015     Document Type: Article

References (38)

1. Abbey B., Ibeh G. Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour. Journal of Food Science 1988, 53(6):1775-1791.
2. Abu J.O., Muller K., Duodu K.G., Minnaar A. Functional properties of cowpea (Vigna unguiculata L. Walp) flours and pastes as affected by γ-irradiation. Food Chemistry 2005, 93:103-111.
3. Acevedo B., Chaves M.G., Avanza M.V., Añón M.C. Propiedades físicas y nutricionales de variedades de Vigna unguiculata cultivadas en el Nordeste Argentino. III Congreso Internacional de Ciencia y Tecnología de los Alimentos 2009, Córdoba, Argentina.
4. Aguilera Y., Esteban R.M., Benítez V., Mollá E., Martín-Cabrejas M.A. Starch, functional properties, and microstructural characteristics in chickpea and lentil as affected by thermal processing. Journal of Agricultural and Food Chemistry 2009, 57:10682-10688.
5. Aguilera Y., Estrella I., Benitez V., Esteban R.M., Martín-Cabrejas M.A. Bioactive phenolic compounds and functional properties of dehydrated bean flours. Food Research International 2011, 44:774-780.
6. AOAC Official methods of analysis 1990, Association of Official Analytical Chemists, Arlington, Virginia, Method 920.87. 15th ed.
7. Badui S. Química de los Alimentos 1994, Editorial Alhambra Mexicana, México, 160-187.
8. Bera M.B., Murkherjee R.K. Solubility, emulsifying, and foaming properties of rice bran protein concentrates. Journal of Food Science 1989, 54(1):142-145.
9. Beuchat L. Functional and electrophoretic characteristics of succinylated peanut flour proteins. Journal of Agricultural and Food Chemistry 1977, 25:258-263.
10. Chaves M.G., Acevedo B.A., Avanza M.V., Añón M.C. Efectos del remojado y tratameintos térmicos sobre el contenido de antinutrientes en harinas de cuatro variedades de Vigna unguiculata. XII Congreso de Ciencia y Tecnología de los Alimentos 2009, Concordia, Entre Ríos, Argentina.
11. Chel-Guerrero L., Pérez-Flores V., Betancur-Ancona D., Dávila-Ortiz G. Functional properties of flours and protein isolates from Phaseolus lunatus and Canavalia ensiformis seeds. Journal of Agricultural and Food Chemistry 2002, 50:584-591.
12. Di Rienzo J.A., Casanoves F., Balzarini M.G., Gonzalez L., Tablada M., Robledo C.W. InfoStat, versión 2008. Manual del usuario 2008, FCA, Universidad Nacional de Córdoba, Córdoba, Argentina, Argentina: Editorial Brujas. 1st ed.
13. Elisalde B.E., Pilosof A.M.R., Bartholomai G.B. Empirical model for water and hydration rate of food powders by sorption and Baumann methods. Journal of Food Science 1996, 61(2):407-409.
14. Enwere N.J., McWalters K.H., Philips R.D. Effect of processing on some properties of frijol seed, protein, starch, flour and akara. International Journal Food Science and Nutrition 1998, 49:365-373.
15. Giami S. Effect of processing on the proximate composition and functional properties of cowpea (Vigna unguiculata) flour. Food Chemistry 1993, 47:153-158.
16. Granito M., Guerra M., Torres A., Guinand J. Efecto del procesamiento sobre las propiedades funcionales de Vigna sinensis. Interciencia 2004, 29(9):521-526.
17. Idouraine A., Yense S., Weber C. Tepary bean flour, albumin and globulin fractions functional properties compared with soy protein isolate. Journal of Food Science 1997, 56(5):1316-1318.
18. Khattab R.Y., Arntfield S.D., Nyachoti C.M. Nutritional quality of legume seeds as affected by some physical treatments, Part 1: protein quality evaluation. Food Science and Technology 2009, 42:1107-1112.
19. Kinsella J.E. Functional properties of soy proteins. Journal of the American Oil Chemists' Society 1979, 56:242-258.
20. Kinsella J.E., Melachouris N. Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition 1976, 7(3):219-280.
21. Lawal O., Adebowale K., Ogunsanwo B., Sosanwo O., Bankole S. On the functional properties of globulin and albumin protein fractions and flours of African locust bean (Parkia biglobossa). Food Chemistry 2005, 92:681-691.
22. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry 1951, 193:265-267.
23. Ma Z., Boye J., Simpson B., Prasher S., Monpetit D., Malcolmson L. Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours. Food Research International 2011, 44(8):2534-2544.
24. Maruatona G.N., Duodu K.G., Minnaar A. Physicochemical, nutritional and functional properties of marama bean flour. Food Chemistry 2010, 121:400-405.
25. Mwangwela A.M., Waniska R.D., Minnaar A. Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour. Food Chemistry 2007, 104:650-657.
26. Perazzini R., Leonardi D., Ruggeri S., Alesiani D., D' Arcangelo G., Canini A. Characterization of Phaseolus vulgaris L. Landraces cultivated in central Italy. Plant Foods for Human Nutrition 2008, 63:211-218.
27. Phillips R.D., Chinnan M.S., Branch A.L., Miller J., McWatters K.H. Effects of pretreatment on functional and nutritional properties of cowpea meal. Journal of Food Science 1988, 53:805-809.
28. Pilosof A.M.R. Propiedades de hidratación. Caracterización funcional y estructural de proteinas 2000, 17-27. EUDEBA, Buenos Aires. A.M.R. Pilosof, G.B. Bartholomai (Eds.).
29. Pilosof A.M.R., Bartholomai G.B., Boquet R. Kinetics of water uptake by food powders. Journal of Food Science 1985, 50:278-280.
30. Pizzani P., Vargas R.E., Pérez S., Méndez A., Michelangeli C., Sivoli L. Effects of toasting on true metabolizable energy value and content of antinutritional factors of Canavalia ensiformis (L.) seed meals. Revista Científica FCV-LUZ 2006, 15(5):523-530.
31. Pomeranz Y. Functional properties of food components 1985, Academic Press, Florida.
32. Prinyawiwatkul W., Beuchat L.R., McWatters K.H., Philips R.D. Functional properties of cowpea (Vigna unguiculata) flour as affected by soaking, boiling, and fungal fermentation. Journal of Agricultural and Food Chemistry 1997, 45(3):480-486.
33. Prinyawiwatkul W., McWatters K.H., Beuchat L.R., Philips R.D. Cowpea flour: a potential ingredient in food products. CRC. Critical Reviews in Food Science and Nutrition 1996, 36:413-436.
34. Siddiq M., Ravi R., Harte J.B., Dolan K.D. Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. Food Science and Technology 2010, 43:232-237.
35. Sorgentini D.A., Wagner J.R., Arrese E.L., Añón M.C. Water imbibing capacity of soy protein isolates: influence of protein denaturation. Journal of Agricultural and Food Chemistry 1991, 39(8):1386-1391.
36. Sorrivas de Lozano V., Morales J. Introducción a la microscopia electrónica 1983, CRIBABB, Bahia Blanca, Argentina.
37. Voss D.H. Relating colorimeter measurement of plant colour to the royal horticultural society colour chart. Journal of Horticultural Science 1992, 27(12):1256-1260.
38. Vural H., Karasu A. Variability studies in cowpea (Vigna unguiculata [L] Walp) varieties grown in Isparta, Turkey. UDO Agrícola 2007, 7(1):29-34.