Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

Ueno, S.; Shigematsu, Toru; Karo, Mineko; Hayashi, Mayumi; Fujii, Tomoyuki

doi:10.3390/foods4020148

Cited by 24 publications

(13 citation statements)

References 22 publications

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“…Figure 1a shows that mung bean has sigmoidal behavior during hydration under its normal (equilibrium with environment) initial moisture content (25 °C, 12.25% d.b. ), similarly to other pulses such as Andean lupin4, Adzuki beans32122, Cowpea8 and Italian Lima beans23. Further, its hydration behavior changes to the DCS when the initial moisture is increase.…”

Section: Resultsmentioning

confidence: 93%

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Miano

Pereira

Castanha

et al. 2016

Sci Rep

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The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

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Section: Resultsmentioning

confidence: 93%

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Miano

Pereira

Castanha

et al. 2016

Sci Rep

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“…The relative water absorption of untreated and scratched KB seeds was similar (Figure ). Ueno and others () suggested that uniform/homogeneous water absorption facilitates bean cooking and increases the demand for such functional foods.…”

Section: Resultsmentioning

confidence: 99%

Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)

Une

Nonaka

Akiyama

2016

Journal of Food Science

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The effects of hull processing, soaking, and boiling on the content or activity of antinutrients in the red sword bean (RSB; Canavalia gladiata) were investigated. RSB seeds were compared with kidney bean (KB; Phaseolus vulgaris) seeds that are starch based and often used as processed products in Japan. RSB seeds had higher weight, thicker hull, and higher protein content, but lower moisture content compared with KB seeds. Because of the strong and thick hull, the relative water absorption of untreated RSB seeds was very low after soaking. Seeds were soaked after dehulling, scratching, and roasting. The results showed that hull scratching was the optimal method for increasing water absorption during soaking compared with dehulling and roasting. After soaking, the water used for soaking was discarded, since it had a high content of polyphenols and bitter taste, and RSB seeds were boiled in fresh water for 20, 40, and 60 min. The results showed that polyphenol and tannin contents, antioxidant activity, and hemagglutinating activity, as well as maltase, sucrase, and trypsin inhibitor activities in scratched RSB seeds decreased significantly after boiling compared with those in raw seeds, whereas amylase inhibitor activity showed no significant change. Overall, it was concluded that the combination of hull scratching, soaking, and boiling in fresh water can reduce thermal-stable or sensitive antinutrients in RSB and thus, significantly improve its nutritional value.

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“…Consequently, the possible enhancement of the hydration process by high hydrostatic pressures is still uncertain. There are 6 works that have used this technology to date (Sangronis and others ; Ibarz and others ; Ramaswamy and others ; Ueno and others ; Belmiro ), all applied high pressures as a pre‐treatment for chickpeas, adzuki beans, navy beans, carioca beans and black kidney beans. All these works used pressures from 33 MPa to 700 MPa and reported that this technology improved the hydration process by increasing the hydration rate.…”

Section: Hydration Process Improvementmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

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Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

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Effects of High Hydrostatic Pressure on Water Absorption of Adzuki Beans

Cited by 24 publications

References 22 publications

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

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