The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Teko Ekoué; Elolo  Osseyi; Claire D. Munialo; Komla Ako

doi:10.1016/j.jfoodeng.2020.110368

The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Teko Ekoué, Elolo Osseyi, Claire D. Munialo, Komla Ako

School of Life Sciences

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

46 Downloads (Pure)

Abstract

Mechanical tests can allow for the mimicking of the textural attributes of foods as perceived by humans. Here we report on the use of the mechanical compression test to study the reactions underlying the cooking of the cowpea seeds (beans) until doneness. The creep test was applied to deal with the time-dependence of the strain, ε(t), at a constant force and to derive the elasticity, K_e and viscosity, K_v indices for the different heating times. The results, ε(t), were fitted using mostly a stretched exponential with a linear asymptotic (time) function. The flow rate (ω) and the strain (ε) are the constants of the asymptotic function. Both viscoelasticity indices decreased strongly before the first 30 min (from 562 N to 14 N for K_e and from 5.4 × 10⁶ N s to 0.11 × 10⁶ N s for K_v), but from 30 to 75 min ± 3 min, K_e remained almost constant (~14 N) while K_v increases (from 0.11 × 10⁶ to 0.24 × 10⁶ N s). Both viscoelasticity indices decreased strongly again after 75 min ± 3 min (from 14 N to 0.24 × 10⁶ N s for K_e and K_v respectively). The heating time-dependence of the viscoelasticity indices clearly reflects the cowpeas beans transitioning to the cooked state and this may be correlated directly to the kinetic of water absorption, starch gelatinization and protein denaturation. This would correlate not only to the cooking time but also to the nutrient quantity balance. The results from this study shows that the samples mechanical properties with the simmering time correlate with the cooking reaction transitioning.

Original language	English
Article number	110368
Journal	Journal of Food Engineering
Volume	292
Early online date	6 Oct 2020
DOIs	https://doi.org/10.1016/j.jfoodeng.2020.110368
Publication status	Published - Mar 2021

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, 292, (2021) DOI: 10.1016/j.jfoodeng.2020.110368

© 2021, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

Funder

This work was financially supported by the educational ministry of TOGO. The Laboratoire Rh?ologie et Proc?d?s (LRP) is part of the LabEx Tec 21 (Investissements d'Avenir - grant agreement n?ANR-11-LABX-0030) and of the PolyNat Carnot Institut Investissements d'Avenir - grant agreement n?ANR-11-CARN-030-01).

Keywords

Cooking time
Cowpeas
Gelatinization
Stiffness
Texture
Yielding

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.jfoodeng.2020.110368

Post-PrintAccepted author manuscript, 466 KBLicence: CC BY-NC-ND

Cite this

@article{aadc2d4b72ba41988e083dd74a50eaa5,

title = "The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test",

abstract = "Mechanical tests can allow for the mimicking of the textural attributes of foods as perceived by humans. Here we report on the use of the mechanical compression test to study the reactions underlying the cooking of the cowpea seeds (beans) until doneness. The creep test was applied to deal with the time-dependence of the strain, ε(t), at a constant force and to derive the elasticity, Ke and viscosity, Kv indices for the different heating times. The results, ε(t), were fitted using mostly a stretched exponential with a linear asymptotic (time) function. The flow rate (ω) and the strain (ε) are the constants of the asymptotic function. Both viscoelasticity indices decreased strongly before the first 30 min (from 562 N to 14 N for Ke and from 5.4 × 106 N s to 0.11 × 106 N s for Kv), but from 30 to 75 min ± 3 min, Ke remained almost constant (~14 N) while Kv increases (from 0.11 × 106 to 0.24 × 106 N s). Both viscoelasticity indices decreased strongly again after 75 min ± 3 min (from 14 N to 0.24 × 106 N s for Ke and Kv respectively). The heating time-dependence of the viscoelasticity indices clearly reflects the cowpeas beans transitioning to the cooked state and this may be correlated directly to the kinetic of water absorption, starch gelatinization and protein denaturation. This would correlate not only to the cooking time but also to the nutrient quantity balance. The results from this study shows that the samples mechanical properties with the simmering time correlate with the cooking reaction transitioning.",

keywords = "Cooking time, Cowpeas, Gelatinization, Stiffness, Texture, Yielding",

author = "Teko Ekou{\'e} and Elolo Osseyi and Munialo, {Claire D.} and Komla Ako",

note = "NOTICE: this is the author{\textquoteright}s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, 292, (2021) DOI: 10.1016/j.jfoodeng.2020.110368 {\textcopyright} 2021, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ ",

year = "2021",

month = mar,

doi = "10.1016/j.jfoodeng.2020.110368",

language = "English",

volume = "292",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

AU - Ekoué, Teko

AU - Osseyi, Elolo

AU - Munialo, Claire D.

AU - Ako, Komla

N1 - NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering, 292, (2021) DOI: 10.1016/j.jfoodeng.2020.110368 © 2021, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/

PY - 2021/3

Y1 - 2021/3

N2 - Mechanical tests can allow for the mimicking of the textural attributes of foods as perceived by humans. Here we report on the use of the mechanical compression test to study the reactions underlying the cooking of the cowpea seeds (beans) until doneness. The creep test was applied to deal with the time-dependence of the strain, ε(t), at a constant force and to derive the elasticity, Ke and viscosity, Kv indices for the different heating times. The results, ε(t), were fitted using mostly a stretched exponential with a linear asymptotic (time) function. The flow rate (ω) and the strain (ε) are the constants of the asymptotic function. Both viscoelasticity indices decreased strongly before the first 30 min (from 562 N to 14 N for Ke and from 5.4 × 106 N s to 0.11 × 106 N s for Kv), but from 30 to 75 min ± 3 min, Ke remained almost constant (~14 N) while Kv increases (from 0.11 × 106 to 0.24 × 106 N s). Both viscoelasticity indices decreased strongly again after 75 min ± 3 min (from 14 N to 0.24 × 106 N s for Ke and Kv respectively). The heating time-dependence of the viscoelasticity indices clearly reflects the cowpeas beans transitioning to the cooked state and this may be correlated directly to the kinetic of water absorption, starch gelatinization and protein denaturation. This would correlate not only to the cooking time but also to the nutrient quantity balance. The results from this study shows that the samples mechanical properties with the simmering time correlate with the cooking reaction transitioning.

AB - Mechanical tests can allow for the mimicking of the textural attributes of foods as perceived by humans. Here we report on the use of the mechanical compression test to study the reactions underlying the cooking of the cowpea seeds (beans) until doneness. The creep test was applied to deal with the time-dependence of the strain, ε(t), at a constant force and to derive the elasticity, Ke and viscosity, Kv indices for the different heating times. The results, ε(t), were fitted using mostly a stretched exponential with a linear asymptotic (time) function. The flow rate (ω) and the strain (ε) are the constants of the asymptotic function. Both viscoelasticity indices decreased strongly before the first 30 min (from 562 N to 14 N for Ke and from 5.4 × 106 N s to 0.11 × 106 N s for Kv), but from 30 to 75 min ± 3 min, Ke remained almost constant (~14 N) while Kv increases (from 0.11 × 106 to 0.24 × 106 N s). Both viscoelasticity indices decreased strongly again after 75 min ± 3 min (from 14 N to 0.24 × 106 N s for Ke and Kv respectively). The heating time-dependence of the viscoelasticity indices clearly reflects the cowpeas beans transitioning to the cooked state and this may be correlated directly to the kinetic of water absorption, starch gelatinization and protein denaturation. This would correlate not only to the cooking time but also to the nutrient quantity balance. The results from this study shows that the samples mechanical properties with the simmering time correlate with the cooking reaction transitioning.

KW - Cooking time

KW - Cowpeas

KW - Gelatinization

KW - Stiffness

KW - Texture

KW - Yielding

UR - http://www.scopus.com/inward/record.url?scp=85092063784&partnerID=8YFLogxK

U2 - 10.1016/j.jfoodeng.2020.110368

DO - 10.1016/j.jfoodeng.2020.110368

M3 - Article

AN - SCOPUS:85092063784

SN - 0260-8774

VL - 292

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 110368

ER -

The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Abstract

Bibliographical note

Funder

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this