Influence du type de solvant et du ratio échantillon/solvant sur les propriétés moussantes des poudres des racines de manioc Manihot esculenta (Crantz) cv Bonoua 2 et des graines de niébé Vigna unguiculata (L.) cv blanc
Abstract
La capacité moussante et sa stabilité sont des propriétés fonctionnelles qui déterminent l'utilisation finale d’un aliment. Ces propriétés sont le plus souvent associées aux facteurs intrinsèques des protéines tels que la structure moléculaire et la taille. En revanche, les paramètres physiques extrinsèques ont été peu éudiés. Ainsi, l’objectif de ce travail est d’évaluer l’influence de la granulométrie, du type de solvant aqueux, et de la concentration de poudre sur la capacité moussante et sur la stabilité de la mousse des poudres des racines tubéreuses du manioc Manhiot esculenta (Crantz) cv Bonoua 2 et des graines de niébé Vigna unguinculata (L.) cv blanc. Pour y parvenir, la capacité moussante et la stabilité de la mousse de différentes granulométries de ces échantillons a été déterminées dans deux types de solvants aqueux (eau distillée et eau de robinet ) et à différents ratios. Il ressort que la qualité du solvant aqueux influence la capacité moussante et la stabilité de la mousse des différentes poudres des graines du niébé Vigna unguiculata (L.) cv blanc et des racines tubéreuses du manioc Manhiot esculenta (Crantz) cv Bonoua 2. De plus, la taille des particules des poudres des graines du niébé et des racines de manioc influence leurs capacités moussantes. Au terme de cette étude, nous pouvons noter que les facteurs extrinsèques influencent aussi bien les propriétés de la poudre de manioc que celle du niébé riche en protéine. Ainsi, ces facteurs doivent etre pris en compte pour une eventuelle application de ces poudres en industrie agroalimentaire.
Foaming capacity and stability are functional properties that determine the end use of a food. These properties are most often associated with intrinsic protein factors such as molecular structure and size. Extrinsic physical parameters, on the other hand, have received little attention. The aim of this study was to evaluate the influence of particle size, type of aqueous solvent and powder concentration on the foaming capacity and foam stability of powders from the tuberous roots of cassava Manhiot esculenta (Crantz) cv Bonoua 2 and cowpea seeds Vigna unguinculata (L.) cv blanc. To achieve this, the foaming capacity and foam stability of different granulometries of these samples were determined in two types of aqueous solvent (distilled water and tap water) and at different ratios. It was found that the quality of the aqueous solvent influenced the foaming capacity and foam stability of the different powders of cowpea seeds Vigna unguiculata (L.) cv blanc and tuberous roots of cassava Manhiot esculenta (Crantz) cv Bonoua 2. In addition, the particle size of cowpea seed and cassava root powders influences their foaming capacities. At the end of this study, we can note that extrinsic factors influence the properties of both cassava powder and protein-rich cowpea powder. These factors should therefore be taken into account when considering the possible application of these powders in the food industry.
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Copyright (c) 2023 Somala Tatiana Tanoh, Martin Luthère King N’gbo, William Kwithony Disseka, Lucien Patrice Kouamé
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