Rostamirad Sholeh, Duodu K G, Meyer J P, Sharifpur M
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa.
Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa.
Ultrason Sonochem. 2025 Jan;112:107208. doi: 10.1016/j.ultsonch.2024.107208. Epub 2024 Dec 25.
Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies have reported the influence of cooking and soaking treatment along with ultrasonication on hydration, hardness, and cooking time reduction of legumes. Therefore, this study investigated the impact of cooking and soaking treatments on Dr. Saunder cowpea's water absorption, hardness, and cooking time reduction with and without ultrasonication. Samples of Dr. Saunder's cowpea were first soaked at 30 °C and 50 °C for 15 - 90 min (with and without ultrasonication), after which they were cooked at 100 °C and 121 °C for 15 - 120 min. The absorbed water and hardness of the tested samples under these treatments were measured. Hydration and softening behaviors were modeled from the obtained data using Ibarz-Augusto and first-order equations, respectively. Arrhenius equation was used to describe the kinetics of the hydration and softening process. Results showed that ultrasonic treatments accelerated water absorption and reduced the hardness of the samples; consequently, in a shorter time, using less energy will receive the desired hardness as the final product. The Ibartz-Augusto and first-order equations perfectively fit the sigmoidal and decaying exponential behavior of the absorbed water and hardness data with high prediction performance (R ≈ 1) marked by minimal error values. The deployment of ultrasonication and increased cooking temperature were observed to reduce the kinetic parameter (water absorption) and elevate the softening rates and activation energy (for hydration and softening). A synergy of the trio treatments reduced the total cooking duration from 120 min to 90 min (25 %), thus promoting the benefit of deploying ultrasonication to soften cowpeas and other seeds rapidly.
由于豆类烹饪时间长，限制了其消费和利用，因此浸泡被用于缩短烹饪时间、节省能源消耗并降低其硬度。然而，关于烹饪、浸泡处理以及超声处理对豆类水合作用、硬度和烹饪时间缩短的影响的研究报道有限。因此，本研究调查了有无超声处理时烹饪和浸泡处理对桑德斯博士豇豆的吸水率、硬度和烹饪时间缩短的影响。桑德斯博士豇豆样本首先在30℃和50℃下浸泡15 - 90分钟（有无超声处理），之后在100℃和121℃下烹饪15 - 120分钟。测量了这些处理下测试样本的吸水量和硬度。分别使用伊瓦尔兹 - 奥古斯托方程和一级方程从获得的数据中模拟水合和软化行为。用阿伦尼乌斯方程描述水合和软化过程的动力学。结果表明，超声处理加速了水吸收并降低了样本硬度；因此，在更短的时间内，使用更少的能量就能获得作为最终产品所需的硬度。伊瓦尔兹 - 奥古斯托方程和一级方程完美地拟合了吸水量和硬度数据的S形和衰减指数行为，预测性能高（R≈1），误差值极小。观察到超声处理的应用和烹饪温度的升高降低了动力学参数（吸水率），提高了软化速率和活化能（水合和软化方面）。这三种处理的协同作用将总烹饪时间从120分钟减少到90分钟（25%），从而促进了应用超声处理快速软化豇豆和其他种子的益处。
