Postharvest and Refrigeration Group, Department of Agronomical Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.
Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
Food Sci Technol Int. 2020 Dec;26(8):706-714. doi: 10.1177/1082013220921059. Epub 2020 May 11.
An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G') and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.
开发了一种含有 78.8%新鲜豇豆种子的创新豇豆泥。微波处理（8kW/35s）、高静压（550MPa/10min/23℃）或低温真空烹调法（80℃，3min）被用作加工技术。将混合的新鲜豇豆样品作为对照。在 5℃下储存 21 天期间研究了质量变化。低温真空烹调法样品在储存过程中弹性模量（G'）和粘性模量（G″）等粘弹性参数明显损失，这在感官评价中也能感觉到。相反，高静压和微波处理能够保持一致性、质地和口感。然而，物理化学性质，主要是颜色，受到热处理的极大影响，尽管高静压处理能保持绿色。总酚含量和总抗氧化能力受高静压处理的影响大于微波处理。总之，微波和高静压处理似乎是开发豆类产品的有趣技术。
