Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time

Martínez-Manrique, Enrique; Jacinto-Hernández, Carmen; Garza-García, Ramón; Campos, Albino; Moreno, Ernesto; Bernal-Lugo, Irma

doi:10.1002/jsfa.4474

Cited by 32 publications

(21 citation statements)

References 24 publications

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“…The hydration of grains before cooking helps to soften the bean structure and so, reducing the cooking time (Silva and others ). This process promotes the activation of cell‐wall enzymes, decreases the degree of polymerization of rhamnogalacturonan I and increases the solubility of polygalacturonan and galactan, which results in better polysaccharide solubility and shorter cooking time (Martínez‐Manrique and others ). In addition, hydration enhances the homogeneous gelatinization of the starch and the homogeneous denaturation of proteins during cooking (Wood ).…”

Section: Importance Of the Hydration Processmentioning

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

107

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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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Section: Importance Of the Hydration Processmentioning

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

107

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“…The hydration of grains before cooking helps to soften the bean structure and so, reducing the cooking time [11]. This process promotes the activation of cell-wall enzymes, decreases the degree of polymerization of rhamnogalacturonan and increases the solubility of poly galacturonan and galactan, which results in better polysaccharide solubility and shorter cooking time [12]. In addition, hydration enhances the homogeneous gelatinization of the starch and the homogeneous denaturation of proteins during cooking [13].…”

Section: Introductionmentioning

confidence: 99%

Modelling of Hydration Characteristics of Five Varieties of Cowpea Grains

Isa

Oyerinde

JİMOH

et al. 2019

AFSJ

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Introduction: The hydration of grains is a process that consists of soaking them in water in order to increase their moisture content and this is a crucial step in industrialized processing and provides several beneficial effects on their physicochemical and nutritional qualities. Aims: This study focused on modeling of hydration characteristics of five varieties of cowpea which are: Gombe, Oloyin white, Drum, Oloyin brown and Sokoto cultivated in Nigeria. Methodology: The experiments were carried out using electronic water bath at five temperatures (30, 40, 50, 60, and 70°C) in three replications. The amount of water absorption by five selected varieties of cowpea grains was calculated by measuring the increase in the mass of soaked grains per time. Five standard models of water absorption were fitted to the experimental data. Coefficient of determination (R2), chi-square (x2) and root mean square error (RMSE) were used to evaluate the models. Results: The initial moisture content of the saturated cowpea was estimated as 13.56 ±1.15, 15.05 ±2.27, 13.30 ±0.37, 10.85 ±0.13, 12.40 ±0.13 for Gombe, Oloyin white, Drum, Oloyin brown and Sokoto varieties respectively. The water uptake of the cowpea was faster at the initial stage and gradually slow down until the equilibrium moisture content was attained for all the varieties. Conclusions: Weibull model was adjudged as the best fitted model for describing the water absorption property of all the varieties of the cowpea and the Activation energy of Gombe, Oloyin white, Drum, Oloyin brown and Sokoto varieties are 42.26 ± 4.65, 40.36 ±8.90, 39.47 ±8.62, 43.08 ±5.25 and 39.66 ±6.72 respectively.

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“…A ativação desse tipo de enzima pode reduzir o tempo necessário de cozimento para atingir a textura desejada dos grãos (PUJOLA et al, 2007;MARTINEZ-MANRIQUE et al, 2011;SIDDIQ & UEBERSAX, 2013).…”

Section: Sólidos Solúveis Totais No Caldo De Cozimentounclassified