| dc.contributor.author |
McWatters, KH |
en |
| dc.contributor.author |
Resurreccion, AVA |
en |
| dc.contributor.author |
Fletcher, SM |
en |
| dc.contributor.author |
Peisher, AV |
en |
| dc.contributor.author |
Andress, EL |
en |
| dc.date.accessioned |
2014-06-06T06:42:20Z |
|
| dc.date.available |
2014-06-06T06:42:20Z |
|
| dc.date.issued |
1993 |
en |
| dc.identifier.issn |
00236438 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1006/fstl.1993.1032 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/567 |
|
| dc.title |
Physical and Sensory Characteristics of Akara (Fried Cowpea Paste) Made from Whole and Decorticated Cowpeas (Vigna unguiculata) |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1006/fstl.1993.1032 |
en |
| heal.publicationDate |
1993 |
en |
| heal.abstract |
The preparation of akara, a popular West African food made from whipped cowpea paste, traditionally involves decortication (seed coat removal). Decortication may not be necessary for consumers who are unfamiliar with product characteristics. Akara was prepared from meal processed from whole or decorticated seeds. Paste from whole seeds was more viscous and dense than decorticated and produced fewer balls per batch. Akara from whole seeds required significantly more force to shear-compress and had a darker, duller color than akara from decorticated seeds. Akara from both processes contained 22% protein, which was more than twice that of fried cornmeal hush puppies and French fried potatoes. Sensory quality was evaluated by 128 Georgia teenagers. Appearance and color ratings were significantly higher for the decorticated product; there was no difference in flavor, mouthfeel or overall quality ratings due to decortication. © 1993 Academic Press. All rights reserved. |
en |
| heal.journalName |
LWT - Food Science and Technology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
26 |
en |
| dc.identifier.doi |
10.1006/fstl.1993.1032 |
en |
| dc.identifier.spage |
157 |
en |
| dc.identifier.epage |
161 |
en |