The effect of diverse treatments on biophysical characteristics of red kidney beans (original) (raw)
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Journal of Food Science and Technology-mysore
Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. In current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture of different Iranian red kidney beans to determine the best lines and the best soaking time related to them for industrial use. D81083 line had the highest level of water absorption after 24 h soaking followed by Akhtar and KS31164 lines while Azna, Goli and Naz lines had the lowest level of water absorption (p < 0.05). Akhtar and Sayyad had the highest level of splitting while KS31164 had the lowest level of splitting (p < 0.05). Soaking of Akhtar line for 24 h caused the highest level of water absorption accompanied with low splitting level. 24 h soaking and longer cooking time is recommended for Sayyad, while 12 h soaking and longer cooking time is recommended for KS31164 line. 24 h soaking causes higher level of water absorption and lower level of splitting in Derakhshan line. The effects of line, cooking and soaking time on red bean texture were significant (p < 0.01).
Evaluation of physical properties of kidney beans (Phaseolus vulgaris)
FOOD SCIENCE RESEARCH JOURNAL, 2014
The research work was conducted on the physical properties of three species of kidney bean (White speckled kidney bean, Red small kidney bean and Black kidney bean). Length, width, thickness varied between 1.04-1.7, 0.66-0.79, 0.49-0.58 cm for three species of kidney bean, respectively. Arithmetic mean diameter, geometric mean diameter, square mean diameter and equivalent diameter were 0.73-1.00, 0.70-0.96, 1.23-1.62, and 0.88-1.19 cm 2 , respectively. Sphericity and aspect ratio ranged between 0.56-0.67 and 0.45-0.64 for kidney bean, respectively. Porosity (%) as a function of bulk density and true density were 2.21-9.07(%), respectively. Volume, surface area and shape factor varied between 0.20-0.58, 1.53-3.47 and 0.88-1.015 cm, respectively. Thousand kernel mass (M 1000) were lowest for red small kidney bean (240 g) and highest for black kidney bean (499 g). The angle of repose of three varieties of kidney bean ranged between 21.74 to 23.79 0 .
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
Food Science & Nutrition, 2014
The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl 2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.
Composition, Soaking and Softening Characteristics of Some Kenyan Beans(Phaseolus vulgaris L.)
Food Science and Technology Research, 2000
Proximate composition, mineral content, soaking and cooking characteristics of five popular Kenyan bean cultivars were investigated. Signfficant differences (ce~).05) were obtained in moisture, crude fiber and crude ash contents among the bean cultivars, but not in crude protein, crude fat or carbohydrates. A three-parameter logistic model was found to reasonably describe the soaking process and afforded estimation of equilibrium moisture content value and the time necessary to attain this value. The predicted equilibrium moisture value was dependent on crude fiber content. The time required to attain equilibrium moisture was cultivar-dependent and inversely related to the logistic rate constant. The higher the ratio of divalent to monovalent cations, the higher was the mean peak compressive force of some (but not all) cooked bean samples. However, no clear relationship could be discerned between soaking rate and bean cookability
Food Research International, 2022
Evaluation of food quality and stability during storage and processing necessitates understanding of the kinetics of food functional property changes and the underlying reactions. In this study, textural stability of beans during storage and subsequent cooking was evaluated through an integrated kinetic approach. Red kidney beans stored for different periods at various conditions of temperature (25 °C-42 °C) and moisture content (6.9%-14.5%) relative to their glass transition temperature (Tg) (above and around the Tg) were studied in detail. Consequently, kinetics of softening during subsequent cooking were investigated and the dependence of these rate constants on storage time (representing the hard-to-cook (HTC) development rate) as a function of storage temperature and moisture content was evaluated. All parameters investigated, moisture content, temperature and storage time, had a significant (p<0.05) influence on the cooking rate of beans. It was revealed that the HTC development rate of beans during storage increases with increase in temperature and moisture content, these parameters showing a synergistic effect. In addition, the rate of HTC development during storage of beans was controlled by the difference between storage temperature and Tg, showing the important role of glass transition in textural stability of beans during storage.
Journal of Food Protection, 1993
Kidney and navy beans were given different soaking/blanching treatments and canned in 300 × 407 and 603 × 700 cans with each container receiving equal amounts of dry weight of that bean. The process time (Bb) for kidney beans decreased as the amount of moisture in the beans increased. For both kidney and navy beans soaked for 2 h, the process time decreased when the fill weight was increased by 12 and 8%, respectively. For 0 and 2 h soaked kidney beans, the drained weights after processing were statistically the same even though the kidney beans soaked for 2 h had a moisture level 3.3-fold greater. Comparing 2 h soaked beans with fully soaked, blanched beans, the process time increased significantly for fully soaked, blanched beans by 9 and 46% for beans in 300 × 407 can and 603 × 700 can, respectively. The operation of blanching tended to lower the process time and drained weight of navy beans.
Physical Properties of African Kidney Bean (Phaseolus vulgaris L.) and Their Processing Impact
Physical properties of food and bio-materials are required to design systems appropriate for their processing. For this purpose, some physical properties of African kidney bean (Phaseolus vulgaris (L.)), were investigated. Various techniques including the micrometer screw gauge; water displacement; correlation; inclined plane and cone methods, were adopted. Results obtained revealed the sample had a major diameter of 0.982 ± 0.66cm; intermediate diameter of 0.724 ± 0.32cm; minor diameter of 0.716 ± 0.28cm; sphericity of 0.082 ± 0.05cm; roundness of 0.0742 ± 0.07cm; bulk volume of 57.237 ± 0.00cm3; solid volume of 32.0 ± 0.71cm3; bulk density of 0.708 ± 0.00g/cm3; solid density of 1.2659 ± 0.64g/cm3; specific gravity of 1.2659 ± 0.64; porosity of 44.1 ± 1.24%; estimated surface area of 48.750 ± 0.05cm2. Its coefficients of sliding friction on different surfaces were: plastic, 0.13 ± 0.02; plywood, 0.13 ± 0.01; galvanized metal, 0.10 ± 0.01. The sample had a low an angle of repose of 29.43 ± 0.76º from the cone it formed in its natural rest position which indicated that its processing equipments need not be designed to have steep angles in order to have free flow during operations.
Moisture-dependent physical properties of white speckled red kidney bean grains
Journal of Food Engineering, 2007
Physical and mechanical properties of food crops gain importance during harvesting with machines, separation and cleaning processes of this crop and also during the designation or improvement of this type of machines. Therefore, this study was conducted to investigate some moisture-dependent physical properties of round red lentil grains namely, grain dimensions, thousand grain mass, surface area, projected area, sphericity, bulk density, true density, porosity, terminal velocity, static coefficient of friction against different materials and shelling resistance. In the study, the average length, width and thickness were 9.222, 12.843 and 7.062 mm, at a moisture content of 9.77% d.b., respectively. The arithmetic and geometric mean diameters increased 7.92% and 8.95%, respectively, while the sphericity decreased 3.40% with an increase in the moisture content range 9.77-19.62%. In the moisture range from 9.77% to 19.62% d.b., studies on rewetted white speckled red kidney bean grains showed that the thousand grain mass increased 7.32%, the projected area from 55.17% mm 2 , the true density 12.91%, the porosity from 46.40% to 58.22% and the terminal velocity from 10.40%. The bulk density decreased 13.57% with an increase in the moisture content range of 9.77-19.62% d.b. The static coefficient of friction of white speckled red kidney bean grains increased the linearly against surfaces of six structural materials, namely, rubber (16.48%), aluminum (22.42%), stainless steel (24.45%), galvanized iron (17.64%), glass (25.82%) and MDF (23.71%) as the moisture content increased from 9.77% to 9.62% d.b. The shelling resistance of white speckled red kidney bean grains decreased as the moisture content increased from 98.26 to 53.67 N.
Some engineering properties of white kidney beans (Phaseolus vulgaris L.)
AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011
Some engineering (physical and mechanical) properties of white kidney bean grains (Phaseolus vulgaris L.) were determined as a function of moisture content in the range of 10.01 to 25.00% dry basis (d.b.). The average length, width and thickness were 8.638, 16.747 and 4.958 mm, at a moisture content of 10.01% d.b., respectively. Nonetheless, the thousand grain mass increased from 472.5 to 696.2 g, the projected area from 128.13 to 198.83 mm 2 , the true density from 1128.05 to 1290.85 kgm-3 , the porosity from 39.79 to 56.38% and the terminal velocity from 5.51 to 8.50 ms-1 in the moisture range from 10.01 to 25.01% d.b. The static coefficient of friction of white kidney bean grains increased linearly against surfaces of six structural materials, namely, rubber (0.501 to 0.727), stainless steel (0.384 to 0.468), aluminium (0.345 to 0.499), galvanized iron (0.346 to 0.489), medium density fibreboard (MDF) (0.325 to 0.426) and glass (0.287 to 0.345) as the moisture content increased from 10.01 to 25.00% d.b. The shelling resistance of white kidney bean grains decreased as the moisture content increased from 105.18 to 71.44 N.
The purpose of this paper was to determine the colour changes under the influence of beans soaking in sodium bicarbonate solution, followed by drying, to obtain dry beans with a reduced cooking time. Two common beans varieties were stored in a cabinet at room temperature and their organoleptic properties were analyzed. The colour changing from the different treatments soaking beans samples was measured by lightness values (L*), chroma index parameter (C*) and hue angle or coloration (H*) values. The result indicated a change in Hunter parameters, L* and C*. Soaking in sodium bicarbonate solution produced significant reductions in cooking time for dry beans of the two varieties. The cooking time decreased from 120 min to 75 when using 5% sodium bicarbonate soaking solution for white beans, and 60 to 30 min for the red beans, respectively.