Optimization of rice bean cooking parameters for the production of instant/convenience foods using response surface methodology

Abstract

An optimized cooking protocol (OCP) for rice bean (Vigna umbellata) was developed to improve the efficiency of the conventional process (CP) which limits the exploration of rice bean for commercial applications. The cooking process was studied to achieve optimum processing time, least grain breakage, minimum solid loss (SL), and best overall acceptability (OAA). A central composite rotatable design was used to evaluate the effect of process variables, namely soaking time (STi: 3-12 hr), soaking temperature (STe: 30-60 8C), and cooking time (CT: 12-32 min) on process responses. The optimized process conditions were: STi of 7 hr, STe of 42 8C, and CT of 22 min that reduce the STi (12 hr), CT (35 min) and SL (22.5%) of the CP by 42, 37, and 52%, respectively.The grains from OCP had significantly (p < .05) better physico-nutritional (grain surface area: 159.52 6 12 mm 2 , calcium: 156 6 3.11 mg/100 g, antioxidant activity: 335 6 43 lM butylated hydroxyanisole/100 g) properties and similar OAA (8.55). The OCP is highly suitable for rice bean intended for developing instant foods. Practical applicationsThe cooked grains can easily be obtained from conventional process but certain constraints associated with it which limits its applicability for commercial production of rice bean based instant/convenience foods products. These constraints include susceptibility of cooked grains to breakage, necessity of immediate downstream processing to prevent germination or spoilage, and long processing time (soaking time: 12 hr, cooking time: 30-35 min) as well as high leaching loss of solid (22-28.55%). The optimized process conditions are able to reduce the soaking time (12 hr), cooking time (35 min), and solid loss (22.5%) of conventional process by 42, 37, and 52%, respectively. The information of this article will be useful for the industrialists associated with commercial production of ready-to-eat (RTE) bean products, baked bean, and instant bean products.

Understanding consumer preferences for rice beans for enhanced food security: a choice experiment approach in western Kenya

“…Cooking time was included as an attribute to account for the time needed to get edible rice beans from different cooking methods. In line with previous studies (Aseete et al, 2018;Bepary and Wadikar, 2018;Akaichi et al, 2021), the range of cooking time was obtained from the FGDs for soaked, precooked and unsoaked beans. Taste, which varies with the type of food, is a sensory attribute that measures degree of likeability of the food.…”

“…Although a cooking time of 31 min to 1 h used more fuel than 30 min or less, it was required to reduce flatulence, associated with stomach discomfort, from undercooked beans. But soaking of rice beans was not routinely done in Busia County, since according to FGDs it was a laborious and time-consuming process, yet soaked rice beans cooked faster and reduced flatulence, whenever the soaking water was replaced before cooking (Bepary and Wadikar, 2018). This behavior was unique since consumers tend to seek convenience and rarely make tradeoffs with less efficient techniques (Aseete et al, 2018;Akaichi et al, 2021).…”

“…While the literature is replete with studies on various aspects of legume attribute preferences, there are some critical knowledge gaps in design and analytical approaches. For example, Aseete et al (2018) analyzed the preference and demand for cooking periods in industrial precooked beans, while Bepary and Wadikar (2018) analyzed cooking periods for soaked and pressure-cooked rice beans. However, these studies demonstrate insufficient evidence on the comparison of consumer preference and demand for traditional cooking periods.…”

Application of Response Surface Methodology in Food Process Modeling and Optimization

“…RSM has been extensively and successfully used to optimize the process parameters. Some of such studies are optimization of cooking protocol for rice bean to improve the efficiency of conventional process [25], of high-pressure processing of black tiger shrimp (Penaeus monodon) [26], process optimization for high-pressure processing of black tiger shrimp (Penaeus monodon) [27], development of sensory acceptable, low-salt, shelf-stable frankfurters [28], optimization of the effect of frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips [29], optimization of initial water content, saturated steam pressure and processing time for roasted chick pea [30], optimization of microwave roasting of peanuts [31], optimization of leavened dough sunflower oil frying process conditions [32], optimization of roasting time and temperature of coffee beans [17] have been studied are reported. RSM experimental designs and numerical and graphical optimization were used in the studies.…”