Physicochemical and Sensory Properties of Dehydrated Bean Paste Products as Related to Bean Varieties

Abstract

The objective was to compare physicochemical properties of bean paste products from six bean varieties to determine whether there were significant differences in the resulting product. Crude protein in the dried bean pastes ranged from 23% to-29% and ash 1.1% to 1.8%. Fiber ranged from 16% to 6.3% soluble. 10.6% to 22.7% insoluble. and 12.3% to 28.3% total dietary fiber. No&arch polysaccharide contents varied from 12% to 32%. Only 7.5% to 13.8% of total raflinose and stachyose were retained in the paste products. Trypsin inhibitor activity in the bean pastes was 1% to 2% of that detected in raw beans. Mung bean paste had lowest overall sensory quality. Navy and pinto bean pastes had good smoothness, aroma, and acceptance and could be used as substitutes for preparing traditional bean paste products.

Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.)

“…The IDF fraction in raw beans and chickpeas formed the majority of the TDF, ranging from 64.1% to 94.4%. These results are close to that reported by Su and Chang (1995) who reported that the IDF fraction in raw dry beans was 72-90% of the TDF. Wang et al (2008) observed that IDF represented from 88.6% to 90.2% of the TDF in field peas.…”

Changes in carbohydrate fraction during dehydration process of common legumes

“…In the present study, the cooking process brought about greater reductions in the levels of sucrose than those previously reported (Vidal-Valverde et al, 1998; Sá nchez- Mata et al, 1999;Martín-Cabrejas et al, 2003. During the cooking process the decreases in the levels of raffinose and stachyose, as flatulence-inducing sugars, might be attributed to heat hydrolysis to disaccharides and also to monosaccharides, or to the formation of other compounds (Su and Chang, 1995). Total available carbohydrates, considered as the sum of monosaccharides, disaccharides and available starch, increased in cooked legumes, while non-available carbohydrates decreased.…”

“…Comparing the studied legumes, it could be observed that white bean showed the highest level of TDF, followed by pink-mottled cream bean and chickpea, which both exhibited similar contents. As it has been reported (Li et al, 2002;Su and Chang, 1995;Mahadevamma and Tharanathan, 2004), IDF was the main fraction, which represented 75-96% of the TDF for the studied legumes. With respect to SDF, the contents of this fraction were noticeably different depending on the legume species, and the bean samples exhibited larger SDF fractions (25-22% of TDF) than did chickpea (4%).…”

“…However, the cause of such changes in DF content of foods during cooking is still unclear. The formation of resistant starch from amylose-lipid complexes and Maillard-reaction products during cooking has been described as a factor contributing to observed increases in dietary fibre (Su and Chang, 1995).…”

Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products

“…The yields of bean paste ranged from 594-686 g/kg (18). The starch contents of raw bean ranged from 340-450 g/kg ( Table 1), lower than the values (510-530 g/kg in navy, pinto, faba, lentil, and mung beans) reported by Naivikul (19) and (560 g/kg in Adzuki beans) by Tjahjadi and Breene (7).…”