Processing parameter optimization for obtaining dry beans with reduced cooking time

Schoeninger, Vanderléia; Coelho, Sílvia Renata Machado; Christ, Divair; Sampaio, Sílvio César

doi:10.1016/j.lwt.2013.11.007

Cited by 30 publications

(28 citation statements)

References 19 publications

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“…The lowest color difference (2.65) was at 108 days, in the BRS Pontal variety, under conditions of 15°C and 45% of humidity. According to SCHOENINGER et al (2014b), when studying the color difference (ΔE) in beans of aged and pre-processed pinto group, we obtained results for this parameter between 2.24 and 14.54, so the values found in this study are among those found by the author. OOMAH et al (2011), in a study with different bean genotypes, obtained for the color difference, values of ΔE varying between 58.01 and 75.16, therefore the values for this parameter found in these studies were not as relevant as those of the author.…”

Section: Resultssupporting

confidence: 53%

Chemical Changes in Bean Grains During Storage in Controlled Conditions

et al. 2017

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Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate the effects suffered by cooking time parameters, seed coat color, phytate and minerals (P, Ca, Mg and Mn) content during storage. The grain varieties: BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, from the pinto group, were stored in hermetic acrylic containers with humidity and temperature controlled for a period of 108 days. All varieties had better results of the parameters studied when they were stored under the condition of 15°C and 45% of RH. The grain stored in the condition of 27°C and 75% of humidity for 108 days showed Hard-to-cook characteristic effect. All minerals studied showed a strong correlation with the cooking time. CNFC 10467 and Madrepérola varieties are more similar, as the parameters examined.

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Section: Resultssupporting

confidence: 53%

Chemical Changes in Bean Grains During Storage in Controlled Conditions

et al. 2017

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“…However, the type and intensity (including duration) of pretreatments in combination with other factors such as level of moisture may lead to undesirable physical, nutritional, and sensory changes in pulses (Arntfield et al, 1997;Taiwo & Akanbi, 1997;Zhao & Chang, 2008). Splitting, bursting, cracking, shedding of seed coats, breaking, and "butterflying" (split cotyledons attached at one end of the bean) are some of the common physical damages occurring in preprocessed beans (Pan et al, 2010;Schoeninger, Coelho, Christ, & Sampaio, 2014;Zhao & Chang, 2008). These occurrences are problematic to the bean processing industry (Aguilera & Rivera, 1990).…”

Section: Pretreatmentsmentioning

confidence: 99%

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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The world faces challenges that require sustainable solutions: food and nutrition insecurity; replacement of animal‐based protein sources; and increasing demand for convenient, nutritious, and health‐beneficial foods; as well as functional ingredients. The irrefutable potential of pulses as future sustainable food systems is undermined by the hardening phenomenon that develops upon their storage under adverse conditions of temperature and relative humidity. Occurrence of this phenomenon indicates storage instability. In this review, the application of a material science approach, in particular the glass transition temperature concept, is presented to explain phenomena of storage instability such as the occurrence of hardening and loss of viability under adverse storage conditions. In addition to storage (in)stability, application of this concept during processing of pulses is discussed. The state‐of‐the‐art on how hardening occurs, that is, mechanistic insights, is provided, including a critical evaluation of some of the existing postulations using recent research findings. Moreover, the influence of hardening on the properties and processing of pulses is included. Prevention of hardening and curative actions for pulses affected by the hardening phenomenon are described in addition to the current trends on uses of pulses and pulse‐derived products. Based on the knowledge progress presented in this review, suggestions for the future include: first, the need for innovation toward implementation of recommended solutions for the prevention of hardening; second, the optimization of the identified most effective and efficient curative action against hardening; and third, areas to focus on for elucidation of mechanisms of hardening, although existing analytical methods require advancement.

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“…The chromaticity a* values of the control beans, whose variation in color ranged from green to red, indicated that BRS Pontal had a higher a* value, 5.04 (reddish coloration), compared to BRS Estilo and to BRS Madrepérola. The chromaticity values a* and b* in carioca beans reported in the literature are on average a* = 7.21 and b* = 12.92 as reported by ; a* = 8.20 and b* = 14,36 as reported by Schoeninger et al, (2014); and a* = 6.85 and b* = 12.05 for carioca beans grown in the rainy season as reported by Lopes (2011). Regarding the influence of storage time on b*, the analysis of variance was significant (p-value = 0.0198) for the interaction between cultivar and storage time for the cultivars BRS Estilo, Madrepérola, and Pontal.…”

Section: Resultsmentioning

confidence: 59%

“…It is worth noting that the evaluated cultivars had higher luminosity values compared with other studies Lopes, 2011;Schoeninger et al, 2014;Siqueira et al 2014), and can be characterized as having light teguments, and consequently may achieve a higher market value. As there was no interaction among cultivars (p-value = 0.4631), Tukey's test was used to compare the mean L* for each cultivar and at each time.…”

Section: Resultsmentioning

confidence: 68%

Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars

Silochi¹,

Coelho²,

Bischoff³

et al. 2016

Afr. J. Agric. Res.

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The recommendation of bean cultivars and the use of appropriate storage techniques allow the quality characteristics of these grains to be preserved for human consumption. The aim of this study was to characterize the effects of storage on three cultivars of the common carioca bean in raw form and to determine the relationships between storage time and technological quality parameters involved in the darkening and hardening of grains, the chemical composition of the beans and the presence of secondary metabolites. The experiment followed a completely randomized design (CRD) with a full factorial scheme consisting of two factors: bean cultivars, with three levels and storage time, with five levels. The color parameters and the storage times significantly differed between the cultivars. The cooking time, when compared to the water absorption index, indicated that the cultivars had, on average, a high percentage of moisture (>95%) and an average cooking time of 17 min., this applies to the control, while values increase during the storage time. Storage under ambient conditions led to a reduction in grain brightness parameters, characterized by darkening and hardening; no reduction in protein and mineral content; and an increase in iron, phosphorous, tannin, and phytic acid contents at 180 days.

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Processing parameter optimization for obtaining dry beans with reduced cooking time

Cited by 30 publications

References 19 publications

Chemical Changes in Bean Grains During Storage in Controlled Conditions

Chemical Changes in Bean Grains During Storage in Controlled Conditions

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Nutritional technological characterization and secondary metabolites in stored carioca bean cultivars

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