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Effect of holding time on the functionality of cowpea paste and quality of akara

Author:
Hung, Y.C., McWatters, K.H.
Source:
Journal of food science 1990 v.55 no.2 pp. 558-559
ISSN:
0022-1147
Subject:
cowpeas, pastes, food processing, physicochemical properties, food acceptability, duration
Abstract:
Whipped cowpea pastes were held at room temperature (20 degrees C) for 0, 30, 60, 120, and 240 min before preparation of akara (fried cowpea paste). Apparent viscosity of whipped paste was measured at different shear rates (0.17, 0.34, 0.85, 1.70, 3.40, 6.80, and 17.00 sec-1). At any given shear rate, paste became more viscous with increasing holding time. Akara became darker and less yellow in color as paste holding time increased. Akara made from paste held 120 min or longer had an unacceptably dense, firm texture.
Agid:
1386147