. 2020 Dec 26;10(1):47. doi: 10.3390/foods10010047

Table 2.

Texture and viscoelastic properties of legume pastes from soybean, lentil, and pea subjected to different cooking treatments.

Parameter		Soybean
Parameter		Ordinary Cooking	Pressure Cooking	Microwave Cooking
Back extrusion	Max. force (N)	20.83 ± 2.87 ^a	18.79 ± 1.69 ^a	23.03 ± 3.70 ^a
Back extrusion	AUC (N·mm)	543 ± 50 ^a	512 ± 57 ^a	606 ± 100 ^a
LAOS	G′_LVR (Pa)	39757 ± 8421 ^a	35077 ± 1051 ^a	45944 ± 11974 ^a
	Stress_LVR (Pa)	158 ± 0 ^a	115 ± 16 ^b	158 ± 0 ^a
	Flow point (Pa)	9463 ± 82 ^b	8495 ± 7 ^c	9839 ± 128 ^a
SAOS	*G (Pa)**	41955 ± 8676 ^a	36905 ± 1435 ^a	48645 ± 11802 ^a
	G′ (Pa)	40860 ± 8655 ^a	35955 ± 1435 ^a	47490 ± 11922 ^a
	G′′ (Pa)	9489 ± 1105 ^a	8330 ± 182 ^a	10445 ± 729 ^a
	*ƞ (Pa · s)**	6678 ± 1381 ^a	5874 ± 228 ^a	7743 ± 1877 ^a
	δ (°)	13.20 ± 1.23 ^a	13.05 ± 0.23 ^a	12.68 ± 2.24 ^a
	Tan δ	0.23 ± 0.02 ^a	0.23 ± 0.00 ^a	0.22 ± 0.04 ^a
Parameter		Lentil
Parameter		Ordinary cooking	Pressure cooking	Microwave cooking
Back extrusion	Max. force (N)	2.16 ± 0.14 ^b	1.08 ± 0.13 ^b	7.12 ± 1.58 ^a
Back extrusion	AUC (N·mm)	48 ± 2 ^b	26 ± 4 ^b	163 ± 31 ^a
LAOS	G′_LVR (Pa)	4722 ± 982 ^b	2869 ± 85 ^b	24300 ± 7071 ^a
	Stress_LVR (Pa)	18 ± 3 ^b	15 ± 0 ^b	47 ± 0 ^a
	Flow point (Pa)	735 ± 238 ^b	487 ± 41 ^b	3365 ± 306 ^a
SAOS	*G (Pa)**	5159 ± 1086 ^b	3125 ± 90 ^b	25975 ± 7573 ^a
	G′ (Pa)	5090 ± 1078 ^b	3073 ± 86 ^b	25750 ± 7594 ^a
	G′′ (Pa)	839 ± 136 ^b	569 ± 26 ^b	3350 ± 316 ^a
	*ƞ (Pa · s)**	821 ± 173 ^b	497 ± 14 ^b	4134 ± 1205 ^a
	δ (°)	9.41 ± 0.46 ^a	10.48 ± 0.19 ^a	7.63 ± 1.54 ^a
	Tan δ	0.17 ± 0.01 ^a	0.19 ± 0.00 ^a	0.13 ± 0.03 ^a
Parameter		Pea
Parameter		Ordinary cooking	Pressure cooking	Microwave cooking
Back extrusion	Max. force (N)	60.59 ± 1.92 ^a	42.99 ± 5.27 ^b	66.85 ± 6.80 ^a
Back extrusion	AUC (N·mm)	1696 ± 77 ^a	1119 ± 98 ^b	1827 ± 179 ^a
LAOS	G′_LVR (Pa)	115464 ± 14617 ^ab	84243 ± 14930 ^b	132086 ± 1720 ^a
	Stress_LVR (Pa)	251 ± 0 ^a	158 ± 0 ^b	158 ± 0 ^b
	Flow point (Pa)	21351 ± 239 ^b	16668 ± 725 ^c	28959 ± 377 ^a
SAOS	*G (Pa)**	124400 ± 15698 ^ab	87735 ± 14927 ^b	137082 ± 1671 ^a
	G′ (Pa)	122850 ± 15910 ^ab	86580 ± 15344 ^b	135750 ± 1768 ^a
	G′′ (Pa)	19320 ± 523 ^a	13905 ± 1393 ^b	18628 ± 441 ^a
	*ƞ (Pa · s)**	19795 ± 2496 ^ab	13960 ± 2376 ^b	21815 ± 275 ^a
	δ (°)	9.03 ± 1.40 ^a	9.34 ± 2.53 ^a	7.80 ± 0.28 ^a
	Tan δ	0.16 ± 0.02 ^a	0.16 ± 0.04 ^a	0.14 ± 0.01 ^a

Texture parameters represent: maximum force and area under the curve (AUC). Viscoelastic parameters from large amplitude oscillatory shear (LAOS) tests represent: elastic modulus value at LVR (G′_LVR), stress value at LVR (Stress_LVR), and flow point. Viscoelastic parameters from small amplitude oscillatory shear (SAOS) tests represent: complex modulus (G*), elastic modulus (G′), viscous modulus (G′′), complex viscosity (ƞ*), phase angle (δ), and loss tangent (Tan δ). Different letter indicates significant differences between cooked samples within the same legume (p < 0.05).