Evaluation of cooking time and quality of seven diverse cowpea (Vigna unguiculata (L.) Walp.) varieties

2007 ◽  
Vol 25 (2) ◽  
pp. 209-212 ◽  
Author(s):  
B. E. DEMOOY ◽  
C. J. DEMOOY
Keyword(s):  
Vigna Unguiculata ◽  
Cooking Time

scholarly journals Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus)

2021 ◽  
Vol 1869 (1) ◽  
pp. 012031
Author(s):  
I G S Pandit ◽  
P A N K Permtananda ◽  
K Yudha
Keyword(s):  
Oreochromis Niloticus ◽  
Cooking Time

scholarly journals The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Khurram Yousaf ◽  
Chen Kunjie ◽  
Chen Cairong ◽  
Adnan Abbas ◽  
Yuping Huang ◽  
...  
Keyword(s):  
Response Surface ◽  
Rice Variety ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soaking Time ◽  
Parboiled Rice ◽  
Surface Method ◽  
Head Rice ◽  
Soaking Temperature

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals Effect of organic manures and vermiwash on growth, yield and quality of cowpea [Vigna unguiculata (L.) Walp.] cv. Pusa Komal

2021 ◽  
Vol 10 (9) ◽  
pp. 543-548
Author(s):  
Simran Kour ◽  
HL Bairwa ◽  
SS Lakhawat ◽  
SK Sharma ◽  
Shalini Pliania B Upadhyay ◽  
...  
Keyword(s):  
Vigna Unguiculata ◽  
Growth Yield ◽  
Organic Manures ◽  
Yield And Quality

scholarly journals Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 246-254 ◽  
Author(s):  
Li Cuicui ◽  
Lu Qiyu ◽  
Liu Zipeng ◽  
Yan Huili
Keyword(s):  
Cross Section ◽  
Disulfide Bond ◽  
Disulfide Bonds ◽  
Sodium Sulfite ◽  
Structural Characteristics ◽  
Cooking Time ◽  
Disulphide Bonds ◽  
Chinese White ◽  
Noodle Quality

The disulfide bonds and sulfhydryl in gluten were evaluated to investigate the effects of structural characteristics on the quality of white noodles. The free sulfhydryl concentration increased significantly, but disulphide bonds decreased initially, and then became stable with increasing sodium sulfite concentration. With a decrease in disulfide bond concentration from 56.78 μmol/g to 20.01 μmol/g in gluten added to noodles, microstructural graphs verified that the cross-section and surface of noodles became rougher and looser with more holes generated; optimal cooking time decreased from 4.4 min to 3.3 min for fresh noodles and from 10.11 min to 9.19 min for dried samples; water absorption and cooking loss increased from 159% to 203% and from 5.26% to 9.06%, respectively. A decreasing trend and marked differences were observed for hardness, springiness, chewiness as well as resilience of fresh and cooked noodles, but the cohesiveness of fresh noodles exhibited no significant changes (P < 0.05).

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