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Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Coffigniez, Fanny, Briffaz, Aurélien, Mestres, Christian, Alter, Pascaline, Durand, Noel, Bohuon, Philippe
Food chemistry 2018 v.242 pp. 279-287
cowpeas, models, raffinose, seeds, soaking, stachyose, temperature
A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and 95°C). A reaction-diffusion model was built for the three considered alpha-galactosides both in the seed and in the soaking water, together with a model of water transport in the seed. The model reproduced coupled reaction-diffusion of alpha-galactosides during the soaking-cooking process with a good fit. Produced, diffused and degraded alpha-galactoside fractions were identified by performing a mass balance. During soaking at 30°C, degradation predominated (maximum found for raffinose degradation rate constant of 3.22×10−4s−1) whereas diffusion predominated at higher temperatures (95°C).