Produção Nacional
Revisado por pares
Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea ( Vigna unguiculata L. Walp)
2010; Wiley; Volume: 45; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.2010.02200.x
ISSN1365-2621
AutoresKarla de Aleluia Batista, Sandra Helena Prudêncio, Kátia Flávia Fernandes,
Tópico(s)Phytase and its Applications
ResumoSummary Changes in the biochemical and functional properties of the hard‐to‐cook cowpea bean after treatment by the extrusion process are reported. The extrusion was carried out at 150 °C, with a compression ratio screw of 3:1, a 5‐mm die, and a screw speed of 150 r.p.m. The extrusion caused the complete inactivation of the α‐amylase and lectin and it also reduced the trypsin inhibitor activity (38.2%) and phytic acid content (33.2%). The functional properties were also modified by the process, an increase of 2.5 times in the water absorption index and 3.1% in the water solubility were observed. The digestibility of the hard‐to‐cook flour of the cowpea bean was improved after the extrusion, with a 55.9% increase in protein digestibility and a 5.9% increase in starch digestibility.
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