Blanching effect on the quality and shelf-life characteristics of fresh cowpea grains [vigna unguiculata (L.) walp.]
The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on th...
| Autores: | , , , , , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2022 |
| País: | Brasil |
| Recursos: | Universidade Federal do Rio Grande do Norte (UFRN) |
| Repositório: | Repositório Institucional da UFRN |
| Idioma: | inglês |
| OAI Identifier: | oai:repositorio.ufrn.br:123456789/59932 |
| Acesso em linha: | https://repositorio.ufrn.br/handle/123456789/59932 http://dx.doi.org/10.3390/foods11091295 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Heat treatment Quality control Enzymatic activity Legume Shelf life |
| Resumo: | The high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on the physical characteristics (firmness, color, mass gain). A factorial design (3 × 6) with temperature (70, 80, and 90 ◦C) and time (1, 2, 4, 6, 8, and 10 min) was implemented. Physicochemical, microbiological, and enzymatic (POD) changes, in addition to photographic monitoring, were evaluated throughout the storage period (4.90 ◦C). With regard to the effects of the independent variables and the first-order kinetic model, it was determined that 70 ◦C for 4 min of blanching maintained and/or improved the physical characteristics of the raw material. The pH and the acidity of the blanched fresh cowpea changed little during the storage period; the microbiological load and POD activity reduced with blanching and remained stable until the eighth day of storage, and provided an increase of 5 days in shelf-life under refrigeration when compared to non-blanched. Blanching is shown as an alternative for improving fresh cowpeas, favoring an economic increase in production with guaranteed quality and safety attributes |
|---|