Functional properties and microstructure of cowpea cultivated in north-east Argentina

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods

“…Water and oil absorption/holding capacities Water (oil) absorption capacity represents the ability of a food system to associate with water (oil), while water (oil) holding capacity represents the ability of a food system to physically hold water (oil) against gravity (Avanza et al, 2012). These capacities are important functional properties in viscous foods for enhancing texture and palatability and for retaining flavour in end products (Jitngarmkusol et al, 2008).…”

“…Water absorption and holding capacities increased significantly followed by cooking with pressure cooking showing the greatest and microwave cooking the lowest increase. The increased WAC and WHC are due to (i) the increased exposure of polar amino acids caused by conformational changes in proteins, (ii) presence of hydrophilic carbohydrates and starch gelatinisation, and (iii) the swelling of crude fibre (Avanza et al, 2012). This is confirmed by significant correlations between WAC and WHC with TC (r = 0.80, P < 0.01), starch (r = 0.69, P < 0.01 and r = 0.70, P < 0.01, respectively) and fibre (r = 0.70, P < 0.01 and r = 0.65, P < 0.05, respectively; Table 5).…”

Physicochemical, functional and microstructural characteristics of vegetable soybean (Glycine max) as affected by variety and cooking process

“…On the other hand, 'Owens' presented much less increases with a 5.8 % increase in WAC and a 16.1 % increase in WHC after cooking. The increased WAC and WHC of cooked seeds are due to (1) the increased exposure of polar amino acids caused by conformational changes of proteins, (2) presence of hydrophilic carbohydrates and starch gelatinization, and (3) the swelling of crude fiber [36]. As far as OAC and OHC, there were no significant changes except in cooked Asmara which had a significant increase in OHC.…”

“…Water (oil) absorption capacity represents the ability of a food system to associate with water (oil), while water (oil) holding capacity represents the ability of a food system to physically hold water (oil) against gravity [36]. These capacities are important functional properties in viscous foods for enhancing texture and palatability and for retaining flavor in end products [26].…”

“…All properties significantly decreased during cooking with the greatest reduction observed in cooked 'Owens'. The decrease in PS during cooking could be attributed to (1) protein denaturation and polymerization by the disulfide bond interchange reaction, (2) the exposure of hydrophobic groups, and (3) the aggregation of the unfolded protein molecules [36,38]. Protein plays the most important role in EA and FC because it decreases surface tension and provides electrostatic repulsion on the surface of oil droplets thereby emulsifying and stabilizing the emulsion [26].…”