An innovative cowpea puree containing 78.8% of fresh cowpea seeds was developed. Microwave treatment (8 kW/35 s), high hydrostatic pressure (550 MPa/10 min/23 ℃) or sous vide treatment (80 ℃, 3 min) were assayed as processing techniques. Blended fresh cowpea samples were used as control. Quality changes during 21 days at 5 ℃ were studied. Sous vide samples showed a relevant loss during storage of viscoelastic parameters, like elastic modulus (G′) and viscous modulus (G″), which was also perceived in the sensory evaluation. On the contrary, high hydrostatic pressure and microwave treatments were able to preserve consistency, texture and taste. However, physicochemical properties, mainly colour, were greatly influenced by thermal treatments, although high hydrostatic pressure treatment preserved greenness. Total phenolic content and total antioxidant capacity were more affected by high hydrostatic pressure than by microwave treatments. In conclusion, microwave and high hydrostatic pressure processing treatments seem to be quite interesting techniques to develop legume-based products.

中文翻译：

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真空低温烹调法、微波和高压加工技术对新鲜豇豆泥保质期内质量变化的可行性

开发了一种含有 78.8% 新鲜豇豆种子的创新豇豆泥。微波处理（8 kW/35 s）、高静水压（550 MPa/10 min/23 ℃）或真空低温烹调法（80 ℃，3 min）作为加工技术进行了分析。混合的新鲜豇豆样品用作对照。研究了5℃下21天的质量变化。Sous vide 样品在粘弹性参数（如弹性模量（G'）和粘性模量（G''）的储存过程中显示出相关的损失，这在感官评估中也可以看出）。相反，高静水压力和微波处理能够保持一致性、质地和味道。然而，物理化学性质，主要是颜色，受热处理的影响很大，尽管高静水压力处理保留了绿色。与微波处理相比，高静水压力对总酚含量和总抗氧化能力的影响更大。总之，微波和高静水压加工处理似乎是开发豆类产品非常有趣的技术。