Optimization of Infrared Heating Conditions for Precooked Cowpea Production Using Response Surface Methodology.

ABSTRACT: The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of temperature and time on cooking characteristics of precooked cowpeas using response surface methodology (RSM). The moisture level (32-57%), infrared heating temperature (114-185 °C), and time of processing the seeds (2-18 min) were optimized using a randomized central composite design to achieve optimal characteristics for bulk density and water absorption. A second-order polynomial regression model was fitted to the obtained data, and the fitted model was used to compute the multi-response optimum processing conditions, which were the moisture of 45%, the heating temperature of

SUBMITTER: Ogundele OM 

PROVIDER: S-EPMC8541054 | biostudies-literature | 2021 Oct

REPOSITORIES: biostudies-literature