Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods

Siqueira, Beatriz dos Santos; Vianello, R. P.; Fernandes, Kátia Flávia; Bassinello, P. Z.

doi:10.1016/j.lwt.2013.05.019

Cited by 44 publications

(32 citation statements)

References 19 publications

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“…A Mattson Bean Cooker was used to record the mean cooking time as described previously (Wang & Daun, 2005;Siqueira, Vianello, Fernandes, & Bassinello, 2013). Prior to cooking, beans were soaked for 18 h in 100 mL distilled water at 25 °C (Plhak, Caldwell, & Stanley, 1989).…”

Section: Cooking Timementioning

confidence: 99%

“…Force-time curves were recorded at speed 5 mm/s and the results corresponded to the average of about 30 measurements of individual cooked beans expressed in Newton (N). The beans used in the test were soaked for 18 h and cooked in distilled water in a hot air oven for 2 h at 105 °C (Siqueira et al, 2013;Nasar-Abbas et al, 2008b). Beans were manually dehulled with a scalpel, the seed coats discarded and the cotyledons ground (IKA® A11 basic analytical mill, Sã o Paulo, Brazil) to obtain the flour used in determining lignin content.…”

Section: Hardness Measurementmentioning

confidence: 99%

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Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Siqueira

Pereira

2014

JAS

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New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ΔE) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepé rola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest.

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Section: Cooking Timementioning

confidence: 99%

Section: Hardness Measurementmentioning

confidence: 99%

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Siqueira

Pereira

2014

JAS

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“…Time-consuming food preparation has been cited as the main factor to be eliminated to reduce the time of household work and has contributed to more people eating their meals outside the home. Currently, because of this time-related factor, the consumption of beans has decreased and been replaced by less nutritious foods, foods with faster cooking times, and precooked foods [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Vazquez

Ulloa

et al. 2015

Journal of Chemistry

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The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L. var. Azufrado) using a 2 2 factorial design (air temperature: 25 ∘ C and 30 ∘ C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg's, First Order, and Sigmoid. The protein, fat, and ash contents of the beans were not significantly affected ( > 0.05) by the dehydration conditions. Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions ( < 0.05), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively. Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences ( > 0.05) between the observed and predicted equilibrium moisture contents of the instant whole beans. Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions. The dehydration conditions had no significant effect ( > 0.05) on the rehydration properties of instant whole beans.

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“…Both phenomena make up the food matrix. Thus, the irreversible changes to common beans caused by the cooking process can be followed by texture analysis (Siqueira, Vianello, Fernandes, & Bassinello, 2013), chromatographic techniques (Mayolo-Deloisa, Martínez, & Rito-Palomares, 2012), or by differential scanning calorimetry (DSC). From the latter, DC could be associated to the endothermic transitions in cooked beans produced during the cooking processes.…”

Section: Introductionmentioning

confidence: 99%

Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

Sánchez-Arteaga

Urías‐Silvas

Espinosa‐Andrews

et al. 2014

CyTA - Journal of Food

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Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris) Efecto de la composición química y propiedades térmicas en la calidad de cocción de frijol común (Phaseolus vulgaris)The relationship between chemical composition and thermal properties as it affects the degree of cooking in six varieties of common beans was investigated. The degree of cooking (DC) and the hardness of cooked beans were estimated by differential scanning calorimetry (DSC) and texture analysis, respectively. The total protein of bean seeds varied between 19.7 and 23.6%. However, the fractions of albumin, glutelin, and globulin showed significant differences among varieties. The amylose content varied from 18.4 to 36.0%. The first endothermic peak was associated with inactivated enzymatic activity, denaturation of low-protein fractions, and starch gelatinization, while the second endothermic peak was associated with the denaturation of heat-resistant protein fractions. The high values of minerals and chemical composition among bean varieties affected thermal behavior and was associated with greater hardness and a lower degree of cooking.La relación entre la composición química y propiedades térmicas afectaron el grado de cocción en las seis variedades de fríjol. El grado de cocción (DC) y la dureza de frijoles cocidos, fueron estimados mediante calorimetría diferencial de barrido (DSC) y análisis de textura. El contenido de proteína total en semillas de frijol varió entre 19.7 y 23.6%. Sin embargo, las fracciones de globulina, albúmina y glutelina mostraron diferencias significativas entre las variedades. El contenido de amilosa varió de 18.4 a 36.0%. El primer pico endotérmico se asoció con la inactivación de la actividad enzimática, desnaturalización de fracciones de proteína de bajo peso molecular y la gelación del almidón, el segundo pico endotérmico fue asociado con la desnaturalización de las fracciones de proteína resistentes al calor. El elevado contenido de minerales en las semillas de frijol afectó el comportamiento térmico de los frijoles cocidos. La composición química entre las variedades afecta el comportamiento térmico y fueron asociados con alta dureza de los frijoles y bajo grado de cocción.Palabras clave: Phaseolus vulgaris; composición química; temperatura de desnaturalización; contenido de amilosa; grado de cocción; textura

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Hardness of carioca beans (Phaseolus vulgaris L.) as affected by cooking methods

Cited by 44 publications

References 19 publications

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgarisL. var. Azufrado)

Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

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