From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis )

Miano, Alberto Claudio; Augusto, Pedro Esteves Duarte

doi:10.1016/j.fbp.2015.06.007

Cited by 53 publications

(68 citation statements)

References 13 publications

(19 reference statements)

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“…of initial moisture content. In addition, it is interesting to highlight that the parameter values of the Oswin model (A and B)29 were similar to the obtained for Adzuky beans (A = 9.75 and B = 0.46)21, which means that the values could be similar for aleuro-amylaceous grains.…”

Section: Resultssupporting

confidence: 73%

“…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%

“…In addition, the permeability of the seed coat increases when its moisture content is increased, changing the hydration behavior from sigmoidal shape to Downward Concave Shape (DCS) (Fig. 1a)21. This change on the seed coat permeability has two possible hypotheses.…”

Section: Resultsmentioning

confidence: 99%

“…Depending on the seed coat permeability, grains can hydrate following two different behaviors: Downward concave shape (DCS) and Sigmoidal shape21. 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.…”

Section: Resultsmentioning

confidence: 99%

“…Based on recent works2127, there is a critical moisture content (due to a critical water activity value) when the hydration changes its behavior. According to Reid and Fennema28, the relation between the moisture content and the water activity (sorption isotherm; Fig.…”

Section: Resultsmentioning

confidence: 99%

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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: Resultssupporting

confidence: 73%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

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

Self Cite

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Characterization of white flour produced from roasted wheats differing in hardness and protein content

et al. 2020

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Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

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Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)

Lee

Kim

et al. 2023

Food Sci Biotechnol

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From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis )

Cited by 53 publications

References 13 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

Characterization of white flour produced from roasted wheats differing in hardness and protein content

Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)

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