Application of Dynamic Mechanical Thermal Analysis to the Investigation of Hard-to-Cook Defect in Legumes

Downie, A. J.; Georget, Dominique M. R.; Smith, Andrew C.; Waldron, Keith W.

doi:10.1006/fstl.1996.0185

Cited by 14 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A common way to consume kabuli chickpea (Cicer arietinum L.), broad bean (Vicia faba L.), dry beans (Phaseolus vulgaris L.), and mung bean (P. aureus L.), for example, is in the cooked, whole-seed form. Removal of the seed coat produces more uniform products for cooking and consumption, and it significantly reduces the cooking time required to achieve the desired softness (Downie et al 1997). Seed coats are high in fibrous components such as cellulose, hemicelluloses, and lignin (Bhatty 1995;Wood et al 2014) and are protected by a cuticle (Bushey 2001).…”

Section: Cooking Considerationsmentioning

confidence: 99%

“…The microstructure of the cuticle, seed coat epidermis, and hypodermis layers have also been implicated as influencing cooking time (Youssef and Bushuk 1984;Bhatty 1995), but this is outside the scope of this review. Removal of the seed coat produces more uniform products for cooking and consumption, and it significantly reduces the cooking time required to achieve the desired softness (Downie et al 1997). The cooking of dhal and other decorticated pulse forms will be discussed in more detail under the methodologies applicable to dhal evaluation.…”

Section: Cooking Considerationsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 94(1):32-48Pulses are most commonly consumed after cooking. Those that require long cooking times are less convenient, more energy consuming, and, therefore, less desirable for consumers and processors. Pulse breeding programs are interested in breeding for quicker-cooking pulse varieties but, there is no standard method for the evaluation of cooking time. The major direct measures used to evaluate cooking time include sensory analysis, tactile method, spread area ratio, Mattson bean cooker, white core method, and glass slides method. However, each method has limitations, and methodology parameters were found to vary greatly between studies. Cooking time is also affected by the seed coat and whether the seed was presoaked. Authors' definitions of "cooked" and the percentage of seeds required to attain this designation also varied. Within-sample variability of pulse samples creates additional complexity in the evaluation of whole seeds. Several indirect predictive estimators of relative cooking time from the literature are also outlined and discussed. The biggest limitation of these potential predictive methods is the lack of a reliable reference method for validation. This review critically examines each direct cooking time methodology, potential predictive methods, and the scientific challenges in determining the cooking time of pulse samples.

show abstract

Section: Cooking Considerationsmentioning

confidence: 99%

Section: Cooking Considerationsmentioning

confidence: 99%

Evaluation of Cooking Time in Pulses: A Review

Wood

2016

Cereal Chem

View full text Add to dashboard Cite

show abstract

“…Concepts of the approach were first applied to dry soybean (Glycine max) seeds using an Instron to confirm the existence of visco-elastic properties during seed glass formation at room temperature (Maki et al, 1994). Currently, dynamic mechanical analysis (DMA) of seeds is used in the food industry to understand diverse phenomena during kernel processing, for example the formation of fissures in rice (Oryza sativa) kernels during drying (Siebenmorgen et al, 2004) or the cooking characteristics of legumes (Downie et al, 1997). Measurements are possible at a range of water contents and temperatures, and are much more sensitive than differential scanning calorimetry (DSC) or electron spin resonance (ESR) (Menard, 1999), making DMA a potentially valuable tool to quantify structural stability and molecular mobility of the seed glasses (Williams, 1994;Walters et al, 2010).…”

Section: Liquidusmentioning

confidence: 99%

“…Currently, dynamic mechanical analysis (DMA) of seeds is used in the food industry to understand diverse phenomena during kernel processing, for example the formation of fissures in rice ( Oryza sativa ) kernels during drying (Siebenmorgen et al. , 2004) or the cooking characteristics of legumes (Downie et al. , 1997).…”

Section: Introductionmentioning

confidence: 99%

Detailed characterization of mechanical properties and molecular mobility within dry seed glasses: relevance to the physiology of dry biological systems

Ballesteros¹,

Walters²

2011

The Plant Journal

137

View full text Add to dashboard Cite

). Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture. USDA is an equal opportunity provider and employer. SUMMARYSlow movement of molecules in glassy matrices controls the kinetics of chemical and physical reactions in dry seeds. Variation in physiological activity among seeds suggests that there are differences in mobility among seed glasses. Testing this hypothesis is difficult because few tools are available to measure molecular mobility within dry seeds. Here, motional properties within dry pea cotyledons were assessed using dynamic mechanical analysis. The technique detected several molecular relaxations between )80 and +80°C and gave a more detailed description of water content-temperature effects on molecular motion than previously understood from studies of glass formation in seeds at glass transition (Tg). Diffusive movement is delimited by the a relaxation, which appears to be analogous to Tg. b and c relaxations were also detected at temperatures lower than a relaxations, clearly demonstrating intramolecular motion within the glassy matrix of the pea cotyledon. Glass transitions, or the mechanical counterpart a relaxation, appear to be less relevant to seed aging during dry storage than previously thought. On the other hand, b relaxation occurs at temperature and moisture conditions typically used for seed storage and has established importance for physical aging of synthetic polymer glasses. Our data show that the nature and extent of molecular motion varies considerably with moisture and temperature, and that the hydrated conditions used for accelerated aging experiments and ultra-dry conditions sometimes recommended for seed storage give greater molecular mobility than more standard seed storage practices. We believe characterization of molecular mobility is critical for evaluating how dry seeds respond to the environment and persist through time.

show abstract

“…Georget and Smith (1995) showed that more complex mixtures in 73 commercially processed cereals behave similarly. DMTA has also been applied to tissues, in the case of bean cotyledons and testae (Downie et al 1997).…”

Section: Introductionmentioning

confidence: 99%