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首页> 外文期刊>Journal of food quality >EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE)
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EFFECT OF PROCESSING VARIABLES OF COWPEA (VIGNA UNGUICULATA) MEAL ON THE FUNCTIONAL PROPERTIES OF COWPEA PASTE AND QUALITY OF AKARA (FRIED COWPEA PASTE)

机译：COWPEA（VIGNA UNGUICULATA）膳食加工变量对COWPEA糊功能功能和AKARA（油炸COWPEA糊）品质的影响

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摘要

The importance of particle size distribution in conjunction with milling method (dry-milled hammer-milled meal [HM] or wet-milled freeze-dried meal [FD]) on the functionality of cowpea paste and textural characteristics of akara produced from dry meal was investigated. All meal samples contained a minimum of 65% by weight medium-sized particles and different combinations of large and fine particles to compose the balance. With the exception of the pastes made from meal consisting of 35% fine particles, all pastes had good foaming ability and handling characteristics. However, akara made from the HM and FD blends with 35% large particles had hardness values not significantly different from the traditionally prepared (wet-milled) akara (5.317, 4.048 and 5.341 N, respectively), indicating that the meal blends had the potential to produce akara acceptable to consumers.
机译：粒度分布与研磨方法（干磨锤磨粉[HM]或湿磨冻干粉[FD]）的结合对于pea豆糊的功能性和干粉产生的阿卡拉质地特征的重要性是调查。所有膳食样品均包含至少65重量％的中型颗粒以及大颗粒和细颗粒的不同组合以构成余量。除了由含35％细颗粒的粗粉制成的糊剂外，所有糊剂均具有良好的发泡能力和处理特性。但是，由HM和FD共混物制成的大颗粒含量为35％的Akara的硬度值与传统制备（湿磨）的Akara（分别为5.317 N，4.048 N和5.341 N）无明显差异，表明粗粉具有潜在的生产潜力。产生消费者满意的阿卡拉

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