Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans ( Phaseolus vulgaris L (original) (raw)
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Journal of Chemistry, 2015
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Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)
LWT - Food Science and Technology, 2008
Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics. In the current study, we determined the effects of two processing methods (soaking and toasting) on total phenolics, flavonoids, proanthocyanidin and antioxidant potential by 2,2diphenyl-1-picrylhydrazyl (DPPH) activity and ferric reducing antioxidant potential (FRAP) in selected dry beans (red kidney beans (K), black-eyed peas (B), pinto beans (P) and soy beans (S)).
Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage
Journal of Agricultural and Food Chemistry, 1997
Five different bean varieties (Phaseolus vulgaris L.) from Kenya, which were obtained either freshly collected or after having been stored for 5 years in tropical conditions (30-40°C, >75% RH), were compared for their cooking characteristics. Beans under storage were susceptible to the hard-tocook (HTC) defect, and the bean cooking time was up to 12 times that of the fresh beans, limiting their acceptability. A study was undertaken to investigate changes in nutritionally relevant physicochemical properties of beans during storage. Chemical analysis showed that storage resulted in a decrease in pH and an increase in titratable acidity in all varieties. Total polyphenol, nontannin polyphenol, tannin, and lignin contents were determined; storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars. Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time. A reduction in phytic acid was also observed. These results are discussed in relation to the mechanisms which may underlie the development of the HTC defect.
Common beans are rich in bioactive phytochemicals such as polyphenolic compounds. Unfortunately, they need to be thermally processed to be consumed. The health benefits related to common beans comsumption depends mainly on their thermal processing. The objective of this work was to evaluate the effect of thermal processes on the antioxidant capacity and industrial quality of four Mexican common beans cultivars (Black bean 8025, Pinto Saltillo, Pinto Durango, and Bayo Victoria). The common beans were thermally processed by two methods: sterilization (canning), and open pan cooking. Optimal cooking time and Fo parameter (Defined as being equivalent, in sterilizing capacity, to the cumulative lethal effect of all time/temperature combinations experienced at the slowest heating point) were obtained for each cultivar. Grain size, water absorption capacity (WAC), oil absorption capacity, integrity and color were the physical parameter evaluated. Chemical parameters analyzed were total phenolic content (TPC), and DPPH radical scavenging activity. Bayo beans showed biggest size, Pinto beans, medium size, and Black beans, the smallest size. Lowest optimal cooking time (open pan) was observed in Pinto Saltillo cultivar. Lowest Fo parameter of the container during the thermal process was observed for Bayo Victoria cultivar.
Semina: Ciências Agrárias, 2016
Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw mat...
Hard-To-Cook Beans ( Phaseolus vulgaris ): Involvement of Phenolic Compounds and Pectates
Journal of Agricultural and Food Chemistry, 1998
Hard-to-cook (HTC) is a textural defect that affects legume seeds stored in adverse conditions. Phenolic acids were extracted from dehulled soft (control) and HTC beans. HPLC analyses of the phenolic fractions indicated the presence of caffeic, p-coumaric, sinapic, and ferulic acids. The highest content of phenolic acids was present as methanol-soluble esters in the control samples (approximately 45 times more than in HTC). Phenolic acids bound to the water-soluble pectin fraction were 2 times higher in HTC than in control beans, wheras the content of ferulic acid bound to the water-insoluble residue of the cell walls was 4 times higher in the control than in HTC samples. Through Fourier transform infrared spectroscopy accumulation of pectates and binding of phenolics to cell wall components were detected in HTC samples.
Journal o f Food Sciences; Suez Canal University, 2016
Chlorophyll and phytochemical contents, antioxidant capacity and color attributes of green beans (Phaseolus vulgaris L.) after washing, blanching and freezing processes were evaluated. The hue angle values showed that the frozen beans had a bright yellow-greenish color. Chlorophyll a and b, total carotenoids, total phenolic and total flavonoid contents significantly decreased during processing steps (washing, blanching and freezing). The antioxidant capacity measured by ABTS method significantly decreased during freezing process steps ranged from 494.20 μmol trolox 100 g-1 of fresh green beans to 437.54 and 342.13 μmol trolox 100 g-1 (on dry weight basis) of blanched and frozen green beans, respectively. A plot of antioxidant capacity of green beans measured by DPPH or ABTS assay versus phytochemical compounds studied showed a strong positive correlation with total phenolics (R 2 = 0.9847 and 0.9609, respectively) and total flavonoids (R 2 = 0.9963 and 0.9636, respectively).
Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature
Cyta - Journal of Food, 2012
The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (25°C) and soaked in water at three temperatures (40, 60, and 80°C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 = 0.9989) with a dehydration rate constant (k d) value of 1.96 × 10−3 min−1. A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 = 0.9934–0.9976). The rehydration rate constant (k r) increased from 6.10 × 10−2 to 12.14 × 10−2 min−1 with an increase in the temperature from 40 to 80°C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 = 0.8785), with estimated activation energy of 16.03 kJ mol−1 K−1.El propósito de este trabajo fue estudiar el comportamiento de rehidratación de frijol (Phaseolus vulgaris) entero precocido deshidratado a temperatura ambiente (25°C) y remojado en agua a tres temperaturas (40, 60 y 80°C). La absorción de agua del frijol se determinó por la ganancia de peso. La cinética de deshidratación a temperatura ambiente del frijol fue descrita adecuadamente por el modelo Logarítmico (R 2 = 0,9986) con un valor de la constante de velocidad de deshidratación (k d) de 1,96 × 10−3 min−1. Una ecuación diferencial empírica de primer orden describió adecuadamente las características de rehidratación del frijol entero precocido bajo las condiciones experimentales (R 2 = 0,9933 a 0,9976). La constante de velocidad de rehidratación (k r) se incrementó de 6,10 × 10−2 a 12,14 × 10−2 con el aumento de temperatura de 40 a 80°C. La dependencia de temperatura de k r fue descrita por la ecuación de Arrhenius (R 2 = 0,8785), con una energía de activación estimada de 16,03 kJ mol−1K−1.
Journal of Experimental Botany, 2001
Seeds of bean (Phaseolus vulgaris cv. Vernel) were collected throughout their development on the plant and dried at 15 8C and 75% relative humidity to a final moisture content of about 16% (fresh weight basis) to determine whether the onset of tolerance to this drying condition was related to changes in soluble sugars or the activities of the main antioxidant enzymes, namely superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR). Measurements of soluble sugars and enzyme activities were made after drying the seeds, and drying tolerance was evaluated by the ability of dried seeds to germinate and to produce normal seedlings. Seeds became tolerant to drying at 45 d after anthesis, a time marking physiological maturity. At physiological maturity, the moisture content of seeds was about 50±55% (fresh weight basis) and seed dry matter reached about 190 mg per seed. Seed vigour, evaluated by controlled deterioration and conductivity measurements, continued to increase after seed mass maturity, but decreased when seeds remained thereafter for more than 7 d on the plant. Acquisition of drying tolerance was coincident with an accumulation of raffinose and stachyose. Dried-tolerant seeds were also characterized by a high amount of sucrose, the most abundant sugar, and by a low content of monosaccharides. The (raffinoseqstachyose)usucrose ratio increased during seed filling, reaching a value close to 1 when all the seeds became tolerant to drying, and maintaining this proportion during the final stages of maturation. Acquisition of drying tolerance was also related to a reorientation of the enzymatic antioxidant defence system. Drying-tolerant dried seeds displayed high CAT and GR activities and low SOD and APX activities, while the opposite condition was observed in immature dried seeds. The shift in antioxidant enzymes corresponded to the beginning of the maturation-drying phase. These results suggest that oligosaccharide metabolism and enzymatic antioxidant defences may be involved in acquisition of drying tolerance during bean seed development, but are not related to seed vigour.
Effect of Soaking on Polyphenol Content and Cooking Time of Kidney Beans (Phaseolus Vulgaris L)
Kidney beans (Phaseolus vulgaris L) are good source of important nutrients with good amount of protein, mineral matter, crude fiber, and carbohydrates. However, anti-nutritional factors reduce the quality as they interfere in biological utilization of the nutrients in legumes. In the present study the effect of soaking on cooking time and total phenol, tannin concentration of two types of kidney beans was studied. It was observed that quality improvement of kidney beans can be done through the application of soaking. It was observed that soaking reduced the concentration of total phenols and tannins by 9.31 % and 56 % respectively for small red kidney beans while reduction of total phenols and tannins content observed in local cultivar after soaking was 2.9% and 37.65 % respectively. Statistically significant difference (p<0.05) has been observed between the values of total phenols and tannins in both the kidney beans. Soaking also reduced the cooking time of both the kidney beans by 50-66 percent. Physical characteristics like size and color also seen to have an impact on the anti-nutritional content and cooking time of both the kidney beans.