|
Optimization of the preparation treatment to obtain the desired qualityof canned cowpea (Vigna unguiculata, TN 5-78) variety grownin the Sahel region |
|---|---|
| รหัสดีโอไอ | |
| Creator | 1. Moutaleb Oumarou Hama 2. Issoufou Amadou 3. Cheickna Daou 4. Min Zhang |
| Title | Optimization of the preparation treatment to obtain the desired qualityof canned cowpea (Vigna unguiculata, TN 5-78) variety grownin the Sahel region |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2563 |
| Journal Title | Songklanakarin Journal of Science and Technology |
| Journal Vol. | 42 |
| Journal No. | 3 |
| Page no. | 688-696 |
| Keyword | response surface methodology, optimization, canning, cowpea, heat treatment efficiency, sterilization value |
| URL Website | https://rdo.psu.ac.th/sjstweb/index.php |
| ISSN | 0125-3395 |
| Abstract | Response surface methodology was used to optimize the preprocessing and processing parameters to obtain the bestquality of canned cowpeas. The independent variables of central composite rotatable design were sodium hexametaphosphate[(NaPO3)6] concentration, soaking, blanching, and cooking time and temperature, whereas the dependent variables werehardness, moisture content, leached solid, and splitting seeds. Thus, the 5-factor, 3-level BoxBehnken design was used toestablish the optimum conditions and generate regression quadratic polynomial models. The adequacy of each dependent variablewere significant at P<0.05 with a regression coefficient of R2>0.90, and there was no lack of fit. The sterilization value (F0) wasdetermined to evaluate the heat treatment efficiency under the necessary required conditions to obtain a canned cowpeas withoptimum quality characteristics (i.e., soaking time of 12 h, (NaPO3)6 concentration of 0.5%, blanching time of 5 min, cookingtime of 15 min, and processing temperature of 110 ?C. However, the F0 value of 1.18 min obtained with canned TN 5-78cowpeas under the optimum conditions was not sufficient enough to provide commercially stable food. |
