Functional properties and microstructure of cowpea cultivated in north-east Argentina

Autores
Avanza, María Victoria; Chaves, María Guadalupe; Acevedo, Belén Andrea; Añon, Maria Cristina
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The goal of this work was to analyze the effect of different treatments on functional properties (Color parameters, water holding capacity, oil holding capacity, water imbibition capacity, protein solubility and apparent viscosity) and microstructure of three cowpea varieties. Proteins present in flours obtained from heat-treated seeds exhibited a significant increase in water and oil absorption values, water imbibition capacity, and apparent viscosity, whereas solubility decreased. Color determinations on flours showed a reduction in L* and H*, and an increment in C* with treatment intensity. Structural changes in seeds would explain the variations in the functionality of flours. This study shows that cooking and autoclaving affect significantly the functional properties of flours, while soaking had a lower impact. The knowledge about these changes will be very useful for developing and obtaining new preparations based on cowpea flour.
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
cowpea
microstructure
thermal treatments
functional properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/268910
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Functional properties and microstructure of cowpea cultivated in north-east ArgentinaAvanza, María VictoriaChaves, María GuadalupeAcevedo, Belén AndreaAñon, Maria Cristinacowpeamicrostructurethermal treatmentsfunctional propertieshttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The goal of this work was to analyze the effect of different treatments on functional properties (Color parameters, water holding capacity, oil holding capacity, water imbibition capacity, protein solubility and apparent viscosity) and microstructure of three cowpea varieties. Proteins present in flours obtained from heat-treated seeds exhibited a significant increase in water and oil absorption values, water imbibition capacity, and apparent viscosity, whereas solubility decreased. Color determinations on flours showed a reduction in L* and H*, and an increment in C* with treatment intensity. Structural changes in seeds would explain the variations in the functionality of flours. This study shows that cooking and autoclaving affect significantly the functional properties of flours, while soaking had a lower impact. The knowledge about these changes will be very useful for developing and obtaining new preparations based on cowpea flour.Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2012-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/268910Avanza, María Victoria; Chaves, María Guadalupe; Acevedo, Belén Andrea; Añon, Maria Cristina; Functional properties and microstructure of cowpea cultivated in north-east Argentina; Elsevier Science; LWT - Food Science and Technology; 49; 1; 11-2012; 123-1300023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.04.015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:33Zoai:ri.conicet.gov.ar:11336/268910instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:33.64CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Functional properties and microstructure of cowpea cultivated in north-east Argentina
title Functional properties and microstructure of cowpea cultivated in north-east Argentina
spellingShingle Functional properties and microstructure of cowpea cultivated in north-east Argentina
Avanza, María Victoria
cowpea
microstructure
thermal treatments
functional properties
title_short Functional properties and microstructure of cowpea cultivated in north-east Argentina
title_full Functional properties and microstructure of cowpea cultivated in north-east Argentina
title_fullStr Functional properties and microstructure of cowpea cultivated in north-east Argentina
title_full_unstemmed Functional properties and microstructure of cowpea cultivated in north-east Argentina
title_sort Functional properties and microstructure of cowpea cultivated in north-east Argentina
dc.creator.none.fl_str_mv Avanza, María Victoria
Chaves, María Guadalupe
Acevedo, Belén Andrea
Añon, Maria Cristina
author Avanza, María Victoria
author_facet Avanza, María Victoria
Chaves, María Guadalupe
Acevedo, Belén Andrea
Añon, Maria Cristina
author_role author
author2 Chaves, María Guadalupe
Acevedo, Belén Andrea
Añon, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv cowpea
microstructure
thermal treatments
functional properties
topic cowpea
microstructure
thermal treatments
functional properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The goal of this work was to analyze the effect of different treatments on functional properties (Color parameters, water holding capacity, oil holding capacity, water imbibition capacity, protein solubility and apparent viscosity) and microstructure of three cowpea varieties. Proteins present in flours obtained from heat-treated seeds exhibited a significant increase in water and oil absorption values, water imbibition capacity, and apparent viscosity, whereas solubility decreased. Color determinations on flours showed a reduction in L* and H*, and an increment in C* with treatment intensity. Structural changes in seeds would explain the variations in the functionality of flours. This study shows that cooking and autoclaving affect significantly the functional properties of flours, while soaking had a lower impact. The knowledge about these changes will be very useful for developing and obtaining new preparations based on cowpea flour.
Fil: Avanza, María Victoria. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Chaves, María Guadalupe. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Acevedo, Belén Andrea. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The goal of this work was to analyze the effect of different treatments on functional properties (Color parameters, water holding capacity, oil holding capacity, water imbibition capacity, protein solubility and apparent viscosity) and microstructure of three cowpea varieties. Proteins present in flours obtained from heat-treated seeds exhibited a significant increase in water and oil absorption values, water imbibition capacity, and apparent viscosity, whereas solubility decreased. Color determinations on flours showed a reduction in L* and H*, and an increment in C* with treatment intensity. Structural changes in seeds would explain the variations in the functionality of flours. This study shows that cooking and autoclaving affect significantly the functional properties of flours, while soaking had a lower impact. The knowledge about these changes will be very useful for developing and obtaining new preparations based on cowpea flour.
publishDate 2012
dc.date.none.fl_str_mv 2012-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/268910
Avanza, María Victoria; Chaves, María Guadalupe; Acevedo, Belén Andrea; Añon, Maria Cristina; Functional properties and microstructure of cowpea cultivated in north-east Argentina; Elsevier Science; LWT - Food Science and Technology; 49; 1; 11-2012; 123-130
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/268910
identifier_str_mv Avanza, María Victoria; Chaves, María Guadalupe; Acevedo, Belén Andrea; Añon, Maria Cristina; Functional properties and microstructure of cowpea cultivated in north-east Argentina; Elsevier Science; LWT - Food Science and Technology; 49; 1; 11-2012; 123-130
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.04.015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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