Indian Journal of Science and Technology

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Properties of Color, Texture and Sensorial Analysis of Small Cowpea Bean Bunuelounder Deep Frying


Affiliations
1 Department of Engineering, Food Engineering Program, Vegetable Processes and Agroindustry Research Group, University of Cordoba, Carrera 6 N° 76-103, Cordoba, Colombia
2 Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, 70001, Colombia
 

Objective: This study aimed at determining color, texture and sensorial acceptance degree of cowpea bean bunuelos under deep frying. Materials/Methods: Frying stage of the bunuelos was 480 seconds, and soybean oil was used, heating up to 150, 160 and 170° C. Color measurement was made both to crust and crumb of bunuelos, after 2 hours of frying. Textural Procedural Analysis test (TPA) was performed. A sensory evaluation was carried out with 60 untrained tasters. Findings: Crust and crumb color varied with formulation and temperature increase, becoming less bright, less red and less yellow. All texture variables varied according to the process temperature and formulation. Sensory analysis determined that formulations studied are pleasant for consumers in terms of the studied attributes. Improvements: Fried small bunuelos with superior quality attributes such as color, texture and sensory can be made with cowpea beans.
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  • Properties of Color, Texture and Sensorial Analysis of Small Cowpea Bean Bunuelounder Deep Frying

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Authors

Armando Alvis Bermudez
Department of Engineering, Food Engineering Program, Vegetable Processes and Agroindustry Research Group, University of Cordoba, Carrera 6 N° 76-103, Cordoba, Colombia
Guillermo Arrazola Paternina
Department of Engineering, Food Engineering Program, Vegetable Processes and Agroindustry Research Group, University of Cordoba, Carrera 6 N° 76-103, Cordoba, Colombia
Elvis J. Hernandez
Department of Agro-Industrial Engineering, Innovation and Development of Food Processes (DESINPA), University of Sucre, Sincelejo-Sucre, 70001, Colombia

Abstract


Objective: This study aimed at determining color, texture and sensorial acceptance degree of cowpea bean bunuelos under deep frying. Materials/Methods: Frying stage of the bunuelos was 480 seconds, and soybean oil was used, heating up to 150, 160 and 170° C. Color measurement was made both to crust and crumb of bunuelos, after 2 hours of frying. Textural Procedural Analysis test (TPA) was performed. A sensory evaluation was carried out with 60 untrained tasters. Findings: Crust and crumb color varied with formulation and temperature increase, becoming less bright, less red and less yellow. All texture variables varied according to the process temperature and formulation. Sensory analysis determined that formulations studied are pleasant for consumers in terms of the studied attributes. Improvements: Fried small bunuelos with superior quality attributes such as color, texture and sensory can be made with cowpea beans.

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DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i44%2F137793