Efecto de los métodos domésticos de cocción en las propiedades tecnofuncionales de zarandaja (Lablab purpureus L. sweet) y firigüero (Vigna unguiculata)

Abstract

Abstract:The objective of the present study was to evaluate the techno functional properties of the raw seeds of zarandaja (Lablab purpureus L. sweet) and firigüero (Vigna unguiculata) and submitted to cooking processes by boiling and pressure. The physicochemical properties were determined according to the methods described by Aguilera (2009) and Sarmento (2012), the hydration and fat properties according to Albán (2013) and Beuchat (1977), the interfacial properties were determined according to the Bencini methodology. (1986) and Chaparro et al. (2014). The raw samples have a pH of 7,05-7,09 which increased with cooking, while the density and total acidity decreased in these samples. The absorption and retention capacity of both water and fat increased in the two cooking treatments, but the swelling capacity was not influenced. The two legumes did not present good emulsifying properties, but they have high capacity to foam (100%) and gels at the minimum evaluated concentration (4%); The two legumes are therefore promising resources for their use in the development of healthy and nutritious products.