Hard-to-cook defect in black beans: hardening rates, water imbibition and multiple mechanism hypothesis

Aguilera, J. M.; Rivera, Ricardo Inostroza

doi:10.1016/0963-9969(92)90150-4

Cited by 39 publications

(41 citation statements)

References 16 publications

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“…Water vapor, when accumulated, increases the relative humidity inside the grain, which favors the process of hardening (AGUILERA; RIVERA, 1992). The suppression of respiration due to reduction in temperature may be a strategy to be used to minimize post-harvest respiration rates during storage of food products (TAIZ;ZEIGER, 2004).…”

Section: Methodsmentioning

confidence: 99%

Environment is crucial to the cooking time of beans

2012

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The objectives of this study were to understand how genotype, storage time, and storage conditions affect cooking time of beans and to indicate storage techniques that do not affect the cooking time. The grains were subjected to five different storage periods and six different storage conditions. The cooking time was estimated using the Mattson Cooker. The data were subjected to analysis of variance and a subsequent adjustment of simple linear regression for deployment of the interactions between the factors. Contrasts were used to determine the best levels of the factor storage condition. Genotype did not impact cooking time when the storage time and storage conditions were considered. Time and storage conditions affect the cooking time of beans in a dependent manner, but time of storage had the biggest influence. The best conditions for long-term storage of beans ensuring a smaller increase in cooking time is plastic storage at low temperatures. Thus, plastic freezer storage is a practical alternative for consumers.

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Section: Methodsmentioning

confidence: 99%

Environment is crucial to the cooking time of beans

2012

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“…While water alone aids in reducing cooking times, the use of dilute solutions of salts, acidulates, and/or alkali may be even more effective. Effective soaking solutions to reduce cooking times in beans (no micronization included) include ethylenediaminetetraacetic (EDTA) (Aguilera and Rivera, 1992;Bellido et al, 2006), sodium bicarbonate (Buckle and Sambudi, 1990;De leon et al, 1992), sodium tripolyphosphate (Scanlon et al, 1998), ethylenediaminetetraacetic (EDTA) a mixture of carbonates and phosphates ( Scanlon et al, 1998;Al-Nouri and Siddiqi, 1982), sodium chloride (Ros and Rincon, 1991) and calcium chloride (Drake and Muehlbauer, 1985). Recent studies proposed the use of either a mixture of citric(10 g/l) and ascorbic acid (20 g/l) or EDTA (150 mg/l) pretreatments as the most effective tempering solutions for reducing hardness of lentils (Scanlon et al, 1998;Bellido et al, 2006).Tempering solutions containing a mixture of carbonates and phosphates have more reduced cooking times of micronized lentils (Zhao, 2000) and pea (Toews, 2001).…”

Section: Introductionmentioning

confidence: 99%

The effect of diverse treatments on biophysical characteristics of red kidney beans

Zamindar

Mosaffa

Bashash

et al. 2016

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The effect of line, tempering solution, temperature and soaking time were investigated on water absorption, splitting, and texture of two Iranian red kidney beans including Akhtar and Derakhshan to determine the best line and the best soaking conditions for industrial use. Akhtar line showed higher level of water absorption in comparison to Derakhshan line. Water absorption of unblanched red beans at 2.5 hour soaking was two times greater than water absorption of blanched ones for both lines (p<0.05). Acid solution made texture of Akhtar line softer than samples soaked in water and alkaline solution. In Derakhshan line, shear strength of samples treated with acid solution was lower than alkaline solution and water, respectively. Alkaline solution increased level of splitting in both lines (p<0.05).

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“…O consumo em quantidades de média a alta de feijão está sendo associado à diminuição de alguns tipos de câncer, menor incidência de doenças degenerativas e redução de doenças, como diabetes, doenças cardiovasculares e até mesmo neoplasias (AGUILERA; RIVERA, 1992;ROCHA-GUZMÁN et al, 2007;MACHADO et al, 2008). O feijão, ainda, associado a outros alimentos, auxilia na redução de incidência de anemia, devido a seu alto teor de ferro (PIRES et al, 2005;RIBEIRO et al, 2008 …”

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Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.)

Lovato

Kowaleski

Silva

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.) Proximate composition and mineral content of different cultivars of biofortified beans (Phaseolus vulgaris L.)Resumo O feijão é uma das principais fontes de proteína e de ferro, além de outros nutrientes, e por ser, também, um alimento de fácil acesso e preparo, faz com que o Brasil seja um dos maiores consumidores e produtores de feijão comum (Phaseolus vulgaris, L.). Estudos apontam que a anemia é o problema nutricional mais grave no Brasil e a inserção de alimentos básicos biofortificados pode auxiliar na redução desse quadro. O objetivo deste trabalho foi analisar, bem como comparar, estatisticamente, a composição centesimal e os teores de minerais dos grãos crus e cozidos das cultivares de feijão comercializadas -tipo preto e carioca -e das cultivares biofortificadas -BRS esplendor e BRS pontal. Os grãos crus triturados e os grãos cozidos foram avaliados quanto aos teores de umidade, cinzas, proteína, lipídios e carboidratos, e os minerais ferro, potássio, magnésio e sódio. Os resultados obtidos foram submetidos à análise de variância e as médias foram comparadas pelo teste de Tukey (p<0,05). A utilização de feijão biofortificado é promissora para diminuir a incidência de anemias, pois os resultados obtidos mostram que a biofortificação aumentou os teores de ferro, potássio e magnésio. Palavras-chave:Anemia; Desnutrição; Proteína; Ferro. AbstractBrazil is one of the largest consumers and producers of the common bean (Phaseolus vulgaris, L.), one of the major sources of protein and iron and other nutrients, besides being easy to cultivate and cook. Studies have shown anaemia to be the most serious nutritional problem in Brazil and the inclusion of biofortified basic foods could help in reducing it. The objective of this paper was to analyse and statistically compare the proximate composition and mineral content of raw and cooked grains of two bean cultivars: black and pinto, and two biofortified cultivars: BRS esplendor and BRS pontal. The ground raw beans and the cooked beans were evaluated with respect to their moisture, ash, protein, lipids, carbohydrates, iron, potassium, magnesium and sodium contents. The results were submitted to an analysis of variance and the means compared by the Tukey test (p<0.05). The use of biofortified beans is of promise to reduce the incidence of anaemia, since the results showed that biofortification increased the iron, potassium and magnesium contents. Rodovia BR 277, km 573, Caixa Postal: 120, Cite as: Proximate composition and mineral content of different cultivars of biofortified beans (Phaseolus vulgaris L.). Braz. J. Food Technol., v. 21, e2017068, 2018. Received: May 12, 2017 Accepted: Aug. 24, 2017 1 Introdução A le...

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Hard-to-cook defect in black beans: hardening rates, water imbibition and multiple mechanism hypothesis

Cited by 39 publications

References 16 publications

Environment is crucial to the cooking time of beans

Environment is crucial to the cooking time of beans

The effect of diverse treatments on biophysical characteristics of red kidney beans

Composição centesimal e conteúdo mineral de diferentes cultivares de feijão biorfortificado (Phaseolus vulgaris L.)

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