Form, size and volumetric expansion of Adzuki beans (Vigna angularis) during soaking

Mendes, Udenys Cabral; Resende, Osvaldo; Almeida, Dieimisson Paulo

doi:10.1590/s0101-20612011000300023

Cited by 11 publications

(8 citation statements)

References 25 publications

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“…The linear change in the dimensions of chickpea seed with the entry of water has similar characteristics to the swelling of polymers upon hydration (Lüscher-Mattli and Rüegg, 1982;Leopold, 1983). Linear changes in the dimensions of different legume or cereal samples due to water absorption were also reported in the literature (Aghkhani, et al, 2012;Baryeh, 2002;Leopold, 1983;Mendes et al, 2011). The increase in the length of chickpea seed in this study was the highest, followed by those in width and thickness.…”

Section: Resultssupporting

confidence: 84%

“…A linear relationship between the volume of water absorbed and the volume increase in chickpea seed was obtained. Similar results were also obtained during water absorption of wheat, canola, mung bean, castor bean, cowpea, corn, adzuki bean and millet (Baryeh, 2002;Fan et al, 1962;Leopold, 1983;Mendes et al, 2011;Muthukumarappan and Gunasekaran, 1990;Thakor et al, 1995;Sokhansanj and Lang, 1996). (4) represents the volume of water absorbed.…”

Section: Resultssupporting

confidence: 73%

“…The changes in length and projected area of rice kernel were followed during soaking. Mendes et al (2011) conducted studies on the variation in shape and size of Adzuki bean during soaking at 18, 27, 36, and 45°C. They fitted different mathematical models to the experimental values of volumetric expansion.…”

Section: Introductionmentioning

confidence: 99%

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Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

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A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

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Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 73%

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Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

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“…The Adzuki beans are mainly consumed in Asia for preparing salty and sweet dishes (Mendes, Resende, & Almeida, ; Yousif, Deeth, Caffin, & Lisle, ). Its hydration kinetics has been deeply studied (Miano & Augusto, ; Oliveira et al, ; Ueno, Shigematsu, Karo, Hayashi, & Fujii, ), being a grain with strong sigmoidal behavior and an impermeable‐to‐water seed coat at normal conditions.…”

Section: Introductionmentioning

confidence: 99%

Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity

Alexandre

Miano

Brandão

et al. 2018

J Food Process Engineering

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Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely studied. Consequently, this work studied the impact of ozonation processing on the hydration kinetics and selected nutritional properties of Adzuki beans (Vigna angularis). As the ozone reactiveness increases at high moistures, three different levels of grain moisture were evaluated. The bean nutritional quality was evaluated considering the total phenolic content and antioxidant capacity (both radicals ABTS and DPPH). The results showed that there was neither significant difference in the hydration kinetics nor in the phenolic compounds and antioxidant capacity after the processing with ozone. Consequently, ozonation is proposed as an alternative in the control of grain contaminants without affecting its quality. Practical applications Grains are important raw materials worldwide, since they are used as food, feed or for extracting different components. Ozone, a safe and green technology, is used for microorganism inactivation and insect disinfestation, as well as for mycotoxins degradation in grains. However, although ozone can be used to guarantee safety, its oxidizing properties can promote changes in the grain constituents. These changes can negatively impact the nutritional properties, as well as alter the grain behaviour during processing. However, these evaluations are rarely carried out, questioning the ozone practical application. Therefore, the present work was developed to conduct this evaluation. It was demonstrated that the ozone processing did not alter neither the grain hydration kinetics nor the phenolic compounds and antioxidant capacity. Consequently, ozonation is proposed as a viable alternative in grain processing.

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“…Este produto é cultivado em quase todos os países tropicais e subtropicais (MESQUITA et al, 2007;MENDES et al, 2011).…”

Section: Introductionunclassified