Effects of Different Pre-Processing Steps on the Emulsifying and Foaming Properties of Black-Eyed Peas

Lee, Yuewen (2023) Effects of Different Pre-Processing Steps on the Emulsifying and Foaming Properties of Black-Eyed Peas. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Black-eyed peas are useful as an emulsifier and foaming agent. Pre-processing methods (soaking, dehulling, oven drying, and milling) may change the functionalities of the black-eyed peas. This research aims to analyse the effects and relationship of the different pre-processing methods on the emulsifying activity, emulsion stability, foaming capacity, and foam stability of black-eyed peas. Four samples which undergo different pre-processing steps were prepared: sample A was soaked, dehulled, oven dried, and milled; sample B was soaked, oven dried, and milled without dehulling; sample C was oven dried and milled without soaking and dehulling; sample D (control) was milled raw black-eyed peas. The pre-processing steps significantly ( p < 0.05) changed the emulsifying ability index (EAI), whereby soaking, dehulling, oven drying, or the combination of all the methods, significantly ( p < 0.05) increased the EAI. However, oven drying reduced the emulsion stability index (ESI), resulting in sample D having a significantly ( p < 0.05) higher ESI than samples A, B, and C. The highest foaming capacity (FC) was obtained by sample D (31.74 ± 1.58 %), followed by sample A (31.36 ± 0.93 %), which were significantly different from samples B and C. Foam stability (FS) of all samples were significantly different ( p < 0.05) from each other, and the results were the opposite of FC. The highest was obtained by sample B, followed by sample C, A, and D. A significant ( p < 0.05) correlation was observed only between FC and FS