title: Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.
abstract: The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.
authors.affiliation: Post-Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil. biancaagronomia@yahoo.com.br.
authors.forename: Bianca Pio
authors.initials: BP
authors.lastname: Ávila
authors.affiliation: Post-Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil.
authors.forename: Magda
authors.initials: M
authors.lastname: Santos dos Santos
authors.affiliation: Post-Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil.
authors.forename: Angélica Markus
authors.initials: AM
authors.lastname: Nicoletti
authors.affiliation: Federal Institute South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil.
authors.forename: Gabriela Dutra
authors.initials: GD
authors.lastname: Alves
authors.affiliation: Post-Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil.
authors.forename: Moacir Cardoso
authors.initials: MC
authors.lastname: Elias
authors.affiliation: Federal Institute South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil.
authors.forename: Jander
authors.initials: J
authors.lastname: Monks
authors.affiliation: Post-Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil.
authors.forename: Márcia Arocha
authors.initials: MA
authors.lastname: Gularte
mesh_terms: D055598:Chemical Phenomena; D007887:Fabaceae; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006358:Hot Temperature; D011189:Potassium Chloride; D012492:Salts; D017693:Sodium Bicarbonate; D012965:Sodium Chloride; D013997:Time Factors; D014867:Water
chemical_list: D012492:Salts; D014867:Water; D012965:Sodium Chloride; D011189:Potassium Chloride; D017693:Sodium Bicarbonate
keywords: Cowpea; Hard-to-cook; Potassium chloride; Sodium bicarbonate; Sodium chloride