Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Coffigniez Fanny, Briffaz Aurélien, Mestres Christian, Alter Pascaline, Durand Noel, Bohuon Philippe. 2018. Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea. Food Chemistry, 242 : 279-287.

https://doi.org/10.1016/j.foodchem.2017.09.057

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Résumé : 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 × 10−4 s−1) whereas diffusion predominated at higher temperatures (95 °C).

Mots-clés Agrovoc : niébé, alpha galactosidase, réaction chimique, cuisson, technologie alimentaire, diffusion, modèle de simulation, oligosaccharide

Mots-clés géographiques Agrovoc : Bénin

Mots-clés complémentaires : Cinétique

Mots-clés libres : Alpha-galactosides, Cowpea, Diffusion, Reaction kinetics, Cooking

Classification Agris : Q02 - Traitement et conservation des produits alimentaires
U10 - Informatique, mathématiques et statistiques

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

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