Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes |
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| Authors: | P. Kethireddipalli Y.-C. Hung R.D. Phillips K.H. Mcwatters |
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| Affiliation: | Authors are with the Dept. of Food Science and Technology, Univ. of Georgia, Griffin, GA 30223. Direct inquiries to auther Hung (E-mail: ). |
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| Abstract: | ABSTRACT: Wet-milling of soaked, decorticated cowpeas generated large amounts of coarse cell wall material (CWM) and soluble protein (SP). CWM with high water-holding and swelling capacities contributed to excellent paste hydration and flow properties; high SP and paste viscosity resulted in superior foaming characteristics. In hydrated cowpea meal, the presence of coarse cellular material adversely affected paste hydration and flow characteristics; low SP and viscosity resulted in poor foaming. Wet-milling of hydrated meal improved viscosity and functionality. Intense dry-milling increased SP but adversely affected paste viscosity and functionality. |
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| Keywords: | cell wall material soluble protein hydration foaming wet-milling cowpea Vigna unguiculata |
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