Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp)
2006
Huse, H.L. | Hung, Y.-C. | Mcwatters, K.H.
Akara, a popular West African fried food made from dry cowpeas, contains about 31% fat on a dry weight basis. Previous work in our laboratory showed that akara made from a 94% cowpea flour/6% soy flour blend plus edible coatings absorbed 26% less oil during frying than akara made from 100% cowpea. The objective of the present study was to determine the quality and acceptance of modified akara, either freshly fried (one-stage) or partially fried/frozen/thawed/finish-fried (two-stage) as would be employed in the home or a foodservice setting. Soy-substituted akara was firmer than freshly fried, 100% cowpea (control) akara. Methylcellulose-coated akara was significantly different in total color from the control. Consumer acceptance studies indicated that, compared with two-stage fried/100% cowpea akara, the two-stage fried/6% soy formulation had similar hedonic ratings for flavor, texture, oiliness and overall acceptance. Sensory evaluation also indicated that two-stage fried/6% soy akara with edible coatings was considered unacceptable (ratings < 5.0).
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