Effect of line, soaking and cooking time on water absorption, texture and splitting of red kidney beans

Abstract

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).

Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

“…This dried seed has excellent nutritional properties protein, fiber, vitamin B-complex, iron and calcium, as well as low content of fat (Zamindar et al 2011). Hulling, pre-cooking, canning, dehydration and extrusion are some of the technologies used to process beans (Echavarría and Velasco 2010;Güzel and Sayar 2012).…”

Industrial processing of canned beans

“…During the hydration stage of the canned beans processing, WALTERS et al (1997) and POSA-MACALINCAG et al (2002) allowed beans to stay at room temperature conditions for a maximum of 30min. According to ZAMINDAR et al (2013), extended periods of time may be harmful, favoring microbial proliferation.…”

“…After soy (Glycine Max), the common bean (Phaseolus vulgaris L.) is the most important legume, featuring high levels of protein, starch, fibers, vitamins, and minerals. Beans have nutritional and culinary properties desirable for dry, in natura grain consumers, and processing industries (OSORIO-DÍAZ et al, 2002;RONDINI et al, 2013;ZAMINDAR et al, 2013;LIMA et al, 2014).…”

The effect of diverse treatments on biophysical characteristics of red kidney beans

“…L.) have been cultivated for thousands of years, and have played an important role in the traditional diets of many regions throughout the world (Oboh et al, 1998;Meng and Ma, 2001;Rehman et al, 2001;Zamindar et al, 2013). Legumes are also a rich source of essential amino acids such as lysine and contain healthpromoting phyto-chemicals, such as phytosterol, which has recently been associated with the prevention of breast cancer.…”

“…As soaking proceeds, water penetrates the seed coat, travelling through the cotyledons and towards the center of the bean. Such water absorption causes the bean to become softer and uniform in texture (Gowen et al, 2007;Zamindar et al, 2013). High temperature-short time blanching has been shown to minimize nutrient losses in soy beans in comparison with lower temperature-longer time blanching (Gowen et al, 2007).…”