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
{"title":"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。","authors":"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","doi":"10.1177/10820132221146593","DOIUrl":null,"url":null,"abstract":"<p><p>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 (<i>Vigna unguiculata</i> (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).</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (<i>Vigna unguiculata</i> l. Walp) using multi-response analysis.\",\"authors\":\"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\",\"doi\":\"10.1177/10820132221146593\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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 (<i>Vigna unguiculata</i> (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).</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132221146593\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/1/2 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132221146593","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/1/2 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis.
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).
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).
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