Abstract：
:A modelling approach was developed to better understand the behavior of the flatulence-causing oligosaccharides in cowpea seeds during isothermal water soaking-cooking process. Concentrations of verbascose, stachyose and raffinose were measured both in the seed and in the soaking water during the process (T=30, 60 and 95°C). A reaction-diffusion model was built for the three considered alpha-galactosides both in the seed and in the soaking water, together with a model of water transport in the seed. The model reproduced coupled reaction-diffusion of alpha-galactosides during the soaking-cooking process with a good fit. Produced, diffused and degraded alpha-galactoside fractions were identified by performing a mass balance. During soaking at 30°C, degradation predominated (maximum found for raffinose degradation rate constant of 3.22×10-4s-1) whereas diffusion predominated at higher temperatures (95°C).
journal_name
Food Chemjournal_title
Food chemistryauthors
Coffigniez F,Briffaz A,Mestres C,Alter P,Durand N,Bohuon Pdoi
10.1016/j.foodchem.2017.09.057subject
Has Abstractpub_date
2018-03-01 00:00:00pages
279-287eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31512-1journal_volume
242pub_type
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