Kinetics of Protein Quality Change in an Extruded Cowpea‐Corn Flour Blend under Varied Steady‐State Storage Conditions

摘要

ABSTRACTThe effect of varied steady‐state storage conditions on the in vitro protein quality of a 70:30 (w/w) cowpea and corn flour blend was examined. Losses of FDNB‐reactive lysine due to Maillard browning reactions were best described by a first‐order model with rate constants ranging from 8.9 × 10‐3wk‐1for storage at 25°C and awof 0.55 to 25.9 × 10‐3wk‐1for storage at 55°C and awof 0.65. Browning pigment production was best described by a zero‐order model. A linear effect of temperature increase on the rates of lysine loss was observed in the statistical model. Implications for storage of products with similar composi