Blanching effect on the quality and shelf-life characteristics of fresh cowpea grains [vigna unguiculata (L.) walp.]

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dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorTavares, Romayana Medeiros de Oliveira
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorLima, Patrícia de Oliveira
dc.contributor.authorLima, Paulo Douglas Santos de
dc.contributor.authorLima, Roberto Rodrigues Cunha
dc.date.accessioned2024-08-28T20:36:38Z
dc.date.available2024-08-28T20:36:38Z
dc.date.issued2022-04
dc.description.resumoThe high perishability of fresh cowpeas impairs its commercialization. Thus, this study aims to determine the temperature–time binomial for blanching fresh cowpea [Vigna unguiculata (L.) Walp] by evaluating the effects of heat treatment and kinetic behavior on the peroxidase (POD) activity and on the physical characteristics (firmness, color, mass gain). A factorial design (3 × 6) with temperature (70, 80, and 90 ◦C) and time (1, 2, 4, 6, 8, and 10 min) was implemented. Physicochemical, microbiological, and enzymatic (POD) changes, in addition to photographic monitoring, were evaluated throughout the storage period (4.90 ◦C). With regard to the effects of the independent variables and the first-order kinetic model, it was determined that 70 ◦C for 4 min of blanching maintained and/or improved the physical characteristics of the raw material. The pH and the acidity of the blanched fresh cowpea changed little during the storage period; the microbiological load and POD activity reduced with blanching and remained stable until the eighth day of storage, and provided an increase of 5 days in shelf-life under refrigeration when compared to non-blanched. Blanching is shown as an alternative for improving fresh cowpeas, favoring an economic increase in production with guaranteed quality and safety attributespt_BR
dc.identifier.citationTAVARES, Romayana Medeiros de Oliveira; ASSIS, Cristiane Fernandes de; LIMA, Patrícia de Oliveira; LIMA, Paulo Douglas Santos de; LIMA, Roberto Rodrigues Cunha; DAMASCENO, Karla Suzanne Florentino da Silva Chaves. Blanching effect on the quality and shelf-life characteristics of fresh cowpea grains [vigna unguiculata (L.) walp.]. Foods, [S.L.], v. 11, n. 9, p. 1-17, 29 abr. 2022. DOI: 10.3390/foods11091295. Disponível em: https://www.mdpi.com/2304-8158/11/9/1295. Acesso em: 29 jul. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.3390/foods11091295
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/59932
dc.languageenpt_BR
dc.publisherFoodspt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectHeat treatmentpt_BR
dc.subjectQuality controlpt_BR
dc.subjectEnzymatic activitypt_BR
dc.subjectLegumept_BR
dc.subjectShelf lifept_BR
dc.titleBlanching effect on the quality and shelf-life characteristics of fresh cowpea grains [vigna unguiculata (L.) walp.]pt_BR
dc.typearticlept_BR

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