Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

Anton, A. A.; Ross, Kelly; Beta, Trust; Fulcher, R. G.; Arntfield, Susan D.

doi:10.1016/j.lwt.2007.05.014

Cited by 76 publications

(51 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Samples were transferred into a cuvette to measure the colour. Chroma (C ⁄ = [(a ⁄ )2 + (b ⁄ )2]1/2 indicates colour purity or saturation (high values are more vivid) and hue angle (H°= arctan (b ⁄ /a ⁄ )) indicates sample colour, they were additionally calculated (Anton, Ross, Beta, Gary Fulcher, & Arntfield, 2008). Colour difference was calculated as DE = [(DL ⁄ )2 + (Da ⁄ )2 + (Db ⁄ )2]1/2.…”

Section: Colour Measurementsmentioning

confidence: 99%

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

et al. 2016

View full text Add to dashboard Cite

Section: Colour Measurementsmentioning

confidence: 99%

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

et al. 2016

View full text Add to dashboard Cite

“…The common bean (Phaseolus vulgaris L.) is a traditional food in the human diet, has low lipid content and is rich in proteins, vitamins, complex carbohydrates and minerals (GRAHAM; RANALLI, 1997;SHIMELIS;RAKSHIT, 2005;COSTA et al, 2006;ANTON et al, 2008;TOLEDO;CANNIATTI-BRAZACA, 2008;MONTOYA et al, 2008;GATHU;NJAGE, 2012).…”

Section: Introductionmentioning

confidence: 99%

Physical and chemical characteristics of common bean varieties

Barros

Prudêncio

2016

Sem. Ci. Agr.

View full text Add to dashboard Cite

The common bean (Phaseolus vulgaris L.) is one of the most widely consumed legumes in the world, but nevertheless different varieties vary with respect to their physical and chemical aspects. This study evaluated the physical and chemical characteristics (color, hardness after cooking, water absorption capacity, cooking time, integrity of the beans after cooking, proximate composition and mineral composition) of the following varieties of the common bean: Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri and IAPAR 31, all destined for both the internal Brazilian and external markets. The varieties studied had different proximate compositions and contents of the following minerals: K, Ca, N, Mg, S, Cu, Fe and Mn; but identical contents of P, Zn and B. The beans were classified as small in size. The Carioca variety showed the lowest values for L* (41.29) and H* (57.22), and the highest values for a* (12.17), its beans being redder and darker than the others. The Saracura variety showed the lowest degree of hydration (95.70 g/100g), cooking time (22.67 min.) and whole beans after cooking (30%), while the Pérola variety showed the highest values for these same parameters, 106.77 g/100g, 43.67 min. and 82.16%, respectively. No correlation was observed between the calcium and magnesium contents of the beans and the hardness of the raw bean, degree of hydration during maceration, cooking time and integrity of the cooked beans. According to the characteristics studied, the Saracura variety is a good option for both industrial and domestic use. ResumoO feijão comum (Phaseolus vulgaris L.) é uma das leguminosas mais consumidas no mundo, no entanto, os grãos das diversas variedades diferem quanto a aspectos físicos e químicos. Foram avaliadas características físicas e químicas (cor, dureza do grão após cozimento, grau de hidratação, tempo de cozimento, integridade após o cozimento, composição centesimal e conteúdo de minerais) de feijão comum variedades Carioca, IAPAR 81, Saracura, Juriti, Pérola, Colibri e IAPAR 31, destinadas ao comércio interno e externo. As variedades estudadas apresentam diferenças na composição centesimal e teores dos minerais K, Ca, N, Mg, S, Cu, Fe e Mn; mas teores idênticos de P, Zn e B. Quanto aos parâmetros de cor a variedade Carioca apresentou menores valores de L* (41,29) e H* (57,22), e maior valor de a* (12,17), possuindo grãos mais avermelhados e mais escuros que os das demais. A variedade Saracura teve o menor grau de hidratação (95,70 g/100g), tempo de cozimento (22,67 min) e de grãos íntegros após o cozimento (30%), enquanto que a variedade Pérola apresentou valores mais elevados, de 106.77 g/100g, 43,67 minutos e 82,16% respectivamente. Não foi observada correlação entre teores de cálcio e magnésio dos grãos com a dureza do grão cru, grau de hidratação durante a maceração, tempo de cocção e integridade dos grãos cozidos. De acordo com as características estudadas a variedade Saracura é uma boa opção tanto para uso doméstico como industrial. Palavras-chave: Feijão. Tempo de c...

show abstract

“…Hull content of bean range from 7 to 13 g/100 g seed weight (Cardador-Martinez, Loarca-Piña, & Oomah, 2002;Deshpande, Sathe, Cornforth, & Salunkhe, 1982;Gutierrez-Uribe, 2005;Reichert, Oomah, & Youngs, 1984). Although the hull is a relatively small portion of the seed on a weight basis, it is rich in dietary fiber (Aguilera, Lusas, Uebersax, & Zabik, 1982;Anton, Ross, Beta, Fulcher, & Arntfield, 2008), minerals, particularly calcium (Moraghan, Etchevers, & Padilla, 2006), and phenolic compounds exhibiting strong antioxidant activity (Cardador-Martinez et al, 2002;Oomah, Cardador-Martinez, & Loarca-Piña, 2005) essential for development of novel food products. The polyphenolic-rich bean hull inhibits Caco-2 iron bioavailability (Ariza-Nieto, Blair, Welch, & Glahn, 2007) that potentially has detrimental nutritional implications particularly in low income bean consuming populations.…”

Section: Introductionmentioning

confidence: 99%

Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars

Oomah

Ward

Balasubramanian

2010

Food Research International

View full text Add to dashboard Cite

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

Cited by 76 publications

References 37 publications

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

Physical and chemical characteristics of common bean varieties

Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars

Contact Info

Product

Resources

About