The effect of high temperature, high humidity storage on cooking quality and physicochemical properties of dry, mature red kidney beans was evaluated over a storage period of 9 months. The rate of softening of beans during cooking, and the rate of dissolution of pectin during cooking followed apparent first-order kinetics and their apparent rate constants correlated highly with each other. The apparent softening rate constants decreased with increasing time of storage. The loss of cookability in mature bean seeds stored under high temperature-high humidity conditions probably results from a decrease in phytic acid phosphorus and alterations in the ratio of monovalent to divalent cations in the tissue.
Mature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two-stage swelling patterns of the starch were similar to those reported for mung bean starch.
Starch isolated from green banana fruit was hydrolyzed with pullulanase and p-amylase and the hydrolyzates fractionated on Sephadex G-50 and G-100. Debranching of the starch and its P-limit dextrin with pullulanase revealed that banana amylopectin had populations of d.p. 45 and G 15 chains in a molar ratio of 1:6. The average chain length of the debranched starch and the debranched p-limit dextrin was 26 and 10, respectively. The amylose content was 16%. Amylose prepared by selective leaching and by thymol complexation had fl-amylolysis limits > 92%.
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