ABSTRACTA thermal scanning rigidity monitor was used to follow rheological changes during heating of cowpea flour and starch slurries. The gelantinization temperature of cowpea starch was in the range 67–78°C. For cowpea flour, in addition to starch gelatinization, a shallow plateau was observed. The starch gelatinization onset temperature shifted from 67°C for starch to 72C for 25% cowpea flour that contained 12–15% starch. The modulus (G′) of cowpea gels increased with flour concentration according to a power relationship. Rigidity of the cowpea starch and flour gels decreased at temperatures higher than 78 and 87°C, respectively.
Rheology of Sol‐Gel Thermal Transition in Cowpea Flour and Starch Slurry. Available from: https://www.researchgate.net/publication/229989653_Rheology_of_Sol-Gel_Thermal_Transition_in_Cowpea_Flour_and_Starch_Slurry [accessed Dec 28, 2015].