The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test

Mechanical tests can allow for the mimicking of textural attributes foods as perceived by humans. Here we report on use mechanical compression test to study reactions underlying cooking cowpea seeds (beans) until doneness. The creep was applied deal with time-dependence strain, ?(t), at a constant force and derive elasticity, Ke viscosity, Kv indices different heating times. results, were fitted using mostly stretched exponential linear asymptotic (time) function. flow rate (?) strain (?) are constants Both viscoelasticity decreased strongly before first 30 min (from 562 N 14 from 5.4 × 106 s 0.11 Kv), but 75 ± 3 min, remained almost (~14 N) while increases 0.24 s). again after respectively). clearly reflects cowpeas beans transitioning cooked state this may be correlated directly kinetic water absorption, starch gelatinization protein denaturation. This would correlate not only time also nutrient quantity balance. results shows that samples properties simmering reaction transitioning.