Instant soups from cowpea varieties using foam-mat drying
The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased...
Ausführliche Beschreibung
Autor*in: |
Falade, Kolawole O. [verfasserIn] Adeniyi, Oluwasanmi G. [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2021 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 151 |
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Übergeordnetes Werk: |
volume:151 |
DOI / URN: |
10.1016/j.lwt.2021.112191 |
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Katalog-ID: |
ELV006545874 |
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520 | |a The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. | ||
650 | 4 | |a Instant soups | |
650 | 4 | |a Glycerol monostearate | |
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700 | 1 | |a Adeniyi, Oluwasanmi G. |e verfasserin |0 (orcid)0000-0003-2902-1270 |4 aut | |
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10.1016/j.lwt.2021.112191 doi (DE-627)ELV006545874 (ELSEVIER)S0023-6438(21)01344-X DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Falade, Kolawole O. verfasserin (orcid)0000-0002-6815-6832 aut Instant soups from cowpea varieties using foam-mat drying 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. Instant soups Glycerol monostearate Foam-mat drying Functional properties Adeniyi, Oluwasanmi G. verfasserin (orcid)0000-0003-2902-1270 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 151 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:151 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 151 |
spelling |
10.1016/j.lwt.2021.112191 doi (DE-627)ELV006545874 (ELSEVIER)S0023-6438(21)01344-X DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Falade, Kolawole O. verfasserin (orcid)0000-0002-6815-6832 aut Instant soups from cowpea varieties using foam-mat drying 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. Instant soups Glycerol monostearate Foam-mat drying Functional properties Adeniyi, Oluwasanmi G. verfasserin (orcid)0000-0003-2902-1270 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 151 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:151 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 151 |
allfields_unstemmed |
10.1016/j.lwt.2021.112191 doi (DE-627)ELV006545874 (ELSEVIER)S0023-6438(21)01344-X DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Falade, Kolawole O. verfasserin (orcid)0000-0002-6815-6832 aut Instant soups from cowpea varieties using foam-mat drying 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. Instant soups Glycerol monostearate Foam-mat drying Functional properties Adeniyi, Oluwasanmi G. verfasserin (orcid)0000-0003-2902-1270 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 151 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:151 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 151 |
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10.1016/j.lwt.2021.112191 doi (DE-627)ELV006545874 (ELSEVIER)S0023-6438(21)01344-X DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Falade, Kolawole O. verfasserin (orcid)0000-0002-6815-6832 aut Instant soups from cowpea varieties using foam-mat drying 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. Instant soups Glycerol monostearate Foam-mat drying Functional properties Adeniyi, Oluwasanmi G. verfasserin (orcid)0000-0003-2902-1270 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 151 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:151 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 151 |
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10.1016/j.lwt.2021.112191 doi (DE-627)ELV006545874 (ELSEVIER)S0023-6438(21)01344-X DE-627 ger DE-627 rda eng 660 VZ 48.00 bkl 58.34 bkl Falade, Kolawole O. verfasserin (orcid)0000-0002-6815-6832 aut Instant soups from cowpea varieties using foam-mat drying 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. Instant soups Glycerol monostearate Foam-mat drying Functional properties Adeniyi, Oluwasanmi G. verfasserin (orcid)0000-0003-2902-1270 aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 151 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:151 GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines VZ 58.34 Lebensmitteltechnologie VZ AR 151 |
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Falade, Kolawole O. |
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Falade, Kolawole O. ddc 660 bkl 48.00 bkl 58.34 misc Instant soups misc Glycerol monostearate misc Foam-mat drying misc Functional properties Instant soups from cowpea varieties using foam-mat drying |
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660 VZ 48.00 bkl 58.34 bkl Instant soups from cowpea varieties using foam-mat drying Instant soups Glycerol monostearate Foam-mat drying Functional properties |
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ddc 660 bkl 48.00 bkl 58.34 misc Instant soups misc Glycerol monostearate misc Foam-mat drying misc Functional properties |
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Instant soups from cowpea varieties using foam-mat drying |
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Instant soups from cowpea varieties using foam-mat drying |
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instant soups from cowpea varieties using foam-mat drying |
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Instant soups from cowpea varieties using foam-mat drying |
abstract |
The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. |
abstractGer |
The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. |
abstract_unstemmed |
The effect of glyceryl monostearate (GMS) concentration (50, 100, 150, 200, and 250 mg/kg) on foam density of cooked paste, and functional and sensory properties of instant soups from four cowpea varieties (Sokoto, Drum, Honey and Mala beans) was evaluated. The foam density decreased with increased glycerol monostearate (GMS) concentration across the varieties. Foam density (0.49–1.05 g/mL) of the cooked paste varied with glycerol monostearate concentration and cowpea variety. Swelling capacity (14.0–36.5 g/mL), water absorption (2.5–3.6 g/mL), oil absorption (1.1–1.7 g/mL), loose (0.6–0.8 g/mL) and packed (0.8–1.1 g/mL) bulk densities of the instant cowpea soup powders were significantly affected (p < 0.05) by the GMS concentration and variety. The L* (70.7–94.3), a* (−1.7-1.4), and b* (17.3–21.5) parameters of the foam-mat dried (instant soups) powders were significantly affected by cowpea varieties and GMS concentration. Sensory evaluation conducted on the reconstituted powder and freshly made soup were significantly different. Among the reconstituted foam mat dried (instant soups) powders, reconstituted cooked paste from Drum cowpea variety with 50 mg/kg GMS was the most preferred by the panellists (6.8). Foam mat drying of cooked cowpea paste could be reconstituted into acceptable instant soup. |
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Instant soups from cowpea varieties using foam-mat drying |
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