Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-04-01 Epub Date: 2023-01-02 DOI:10.1177/10820132221146593

Wagna Piler Carvalho Dos Santos, Rita Maria Weste Nano, Fábio Santos de Oliveira, Lucas Costa Maia, Katia Elizabeth de Souza Miranda, Iasmin Araújo Lobão Campos

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Abstract

This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (Vigna unguiculata (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Different formulations of canned cowpeas were produced following two levels factorial experimental design using five variables. A set of 11 different formulations were evaluated using the desirability function with essential minerals (Ca, Cu, Fe, Mn, Mg, P and Zn) as the response. The optimal multi-response conditions for higher mineral retention were: 360 days of storage at 30 ± 5 °C (ST2), 30 ml of vinegar, 9.0 g of NaCl, 18 min of cooking time, and 9.0 g, 19.5 g or 30 g of sugar (the effect of the sugar content at the evaluated range was not significant at 95% confidence level).

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利用多反应分析法评估罐装变量对罐装豇豆（Vigna unguiculata l. Walp）矿物质成分的影响。

本研究旨在调查罐装变量（烹饪时间、储存时间、醋、盐和糖的用量）对罐装豇豆（Vigna unguiculata (L.) Walp）矿物质成分的影响，以及哪种条件能优化谷物矿物质含量的保存。采用五种变量的两级因子实验设计生产了不同配方的罐装豇豆。使用以必需矿物质（钙、铜、铁、锰、镁、磷和锌）为响应的理想度函数，对 11 种不同配方进行了评估。提高矿物质保留率的最佳多反应条件是在 30±5°C 下储存 360 天（ST2），醋 30 毫升，氯化钠 9.0 克，烹饪时间 18 分钟，糖 9.0 克、19.5 克或 30 克（在 95% 的置信水平下，糖含量在评估范围内的影响不显著）。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).