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- W2076443886 abstract "Flour of corn (Z. mays) adjusted to 0·35, 0·56 and 0·75 water activity (aw) and flour of cowpea (V. unguiculata) adjusted to 0·33, 0·55 and 0·75 aw were, respectively, stored at 80°C, 100°C and 120°C for 6 h. Analysis of the samples at 1 h intervals showed that the protein digestibility (PD) increased to a maximum (PDmax) during the first 60 min, followed by progressive decrease with time. The PD was more affected by temperature and time, than aw (P = 0·01). Both the activation energy (EA) and temperature coefficient (Q10) tend to increase with increased aw. The EA (kJ/mol) ranged from 14·2 to 19·7 and 18·8 to 29·1, while the Q10 ranged from 1·14 to 1·20 and 1·19 to 1·32 for corn and cowpea, respectively. The net percentage decrease in PD and the long half lives (27–133 h) showed that 6 h was too short for first order kinetics to be confirmed. The maximum decrease of 9·3% PD in cowpea and 11·5% PD in corn (0·33 aw; 120°C) could be of nutritional significance." @default.
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- W2076443886 date "1989-01-01" @default.
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- W2076443886 title "Effect of water activity on the heat-induced deterioration in the protein digestibility of corn (Z. mays) and cowpeas (V. unguiculata)" @default.
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- W2076443886 doi "https://doi.org/10.1016/0308-8146(89)90015-0" @default.
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