14F-4 |
A systematic approach to enhance the quality of akara (Fried cowpea paste) |
A. SINGH, Y. C. Hung, K. H. McWatters, R. D. Phillips, and M. S. Chinnan. Dept. of Food Science & Technology, Univ. of Georgia, 1109 Experiment St., Melton Bldg., Griffin, GA 30223-1797 Justification: Traditionally, akara (fried cowpea paste) is made by a tedious, time-consuming wet milling procedure. A dry milling method that produces similar or better quality akara would be a good alternative. Objectives: To enhance paste functionality and quality of akara made from dry milled cowpea flour. Methods: Four dry milled samples having a similar particle size distribution to the control (wet milled) were included. Paste functionality was measured; 20 ml portions of paste were then fried in peanut oil (193 0C for 2 minutes) to produce ball-shaped akara. Color, texture, proximate composition and sensory quality of akara were determined. Results: All blended samples showed a reduction in viscosity after whipping ranging from 48.15 % to 54.20 %. The unblended HM-1.73 (hammer mill, 1.73mm screen) sample had 39.71 % reduction in viscosity. Specific gravity showed a similar trend. HM-1.73 produced the least number of akara balls with highest per ball weight. Akara moisture content varied from 49.93 % to 54.66 %. HM-1.73 had the least amount of fat (14.65 %) as compared to control and PM-1 (Plate mill 1 turn clearance), which had 28.13 % and 32.26 % fat, respectively. Ash and protein content of samples varied from 6.81 % to 7.52 % and 22.61 % to 23.34 %, respectively. Chroma and hue angle values for all the samples were in a comparative range except HM-1.73, which had a lower chroma (63.17) and darker color. Consumers rated akara made from HM-2.54 (hammer mill 2.54 mm) the highest and HM-1.73 the lowest on a 9-point hedonic scale for appearance, texture, aroma, flavor and overall acceptability. Wet milled (WM) was rated the oiliest and HM-1.73 least oily. Significance: Akara from dry milled flour is an ideal replacement for akara made by wet milling because it is easier to make and has less fat.
Session 14F, Product Development: General
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