Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea ( <i>Vigna unguiculata</i> ) Pastes
Prashanti Kethireddipalli, Yen‐Con Hung, R. Dixon Phillips, K.H. McWATTERS
Journal of Food Science
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
wet-milling improves paste viscosity and functionality
“Wet‐milling of hydrated meal improved viscosity and functionality”
intense dry-milling adversely affects paste viscosity and functionality
“Intense dry‐milling increased SP but adversely affected paste viscosity and functionality”
low soluble protein (SP) results in poor foaming
“low SP and viscosity resulted in poor foaming”