Pasting properties of raw and extruded cowpea cotyledons flours

Abstract

There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø > 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours

“…The results obtained for trough in this study indicate that raw sorghum and cowpea starch granules had better resistance against breakage compared to their processed counterparts. The result agreed with the findings of Hashimoto et al [79], who studied the pasting properties of raw (BRS Guariba) and extruded (BRS Novaera) cowpea cotyledons flour and reported that BRS Guariba starch granules resisted breakage better (p < 0.05) than BRS Novaera. Similar results were also obtained by Wang et al [80] for sorghum flour (893.7 RVU) and sorghum-chickpea extrudates (93.3 to 120.3 cP).…”

“…Extrusion and baking also played a role in decreasing the final viscosity. A similar trend was reported by Hashimoto et al [79] for extruded cowpeas. They reported that the final viscosity of extrudates was 18 to 30 times lower than that of the raw samples.…”

Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains

“…The RVA pasting parameters provide a relative measure of extent of gelatinization, disintegration, swelling and gelling of the starch component of the feed material attributable to extrusion and extrusion cooking temperatures. Similar decrease in RVA peak and final viscosity was reported for cowpeas in response to extrusion at 124–160°C [ 56 ] and navy and pinto beans extruded at 85°C, with a decrease in pasting temperature and no significant effect on breakdown viscosity [ 52 ]. Setback viscosity which implies degree of re-association, retrogradation and reordering of cooked starch after cooling was also significantly decreased in cowpea extrudates [ 56 ] at different extrusion temperatures as in the current study, indicative of little or no deterioration of product starch quality due to extrusion cooking at both temperatures.…”

“…reported for cowpeas in response to extrusion at 124-160˚C [56] and navy and pinto beans extruded at 85˚C, with a decrease in pasting temperature and no significant effect on breakdown viscosity [52]. Setback viscosity which implies degree of re-association, retrogradation and reordering of cooked starch after cooling was also significantly decreased in cowpea extrudates [56] at different extrusion temperatures as in the current study, indicative of little or no deterioration of product starch quality due to extrusion cooking at both temperatures. The combination of heat, mechanical shear and pressure, breakdown intermolecular hydrogen bonding within the starch structure causing "melting" in extruded legume starches at lower temperatures than native legume starches [34,57].…”

Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates

“…The quality of the cereal‐based starch products mainly depends on the properties of the starch and its characteristics. Starch pasting properties have significant effect on the composition of the starch and its proportions (Hashimoto et al, 2020). For the assessment of pasting properties, attributes like pasting temperature, peak viscosity, breakdown value, final viscosity, and setback estimation are needed for describing cooked rice quality (Tao et al, 2020).…”