The convenience of non-conventional methods for evaluation of the culinary quality of beans

Abstract

The standard Mattson method to evaluate the cooking time of beans on breeding programs presents disadvantages. We have tested and improved a non-conventional method previously proposed to evaluate the percentage of cooked grains on an automatic pressure cooker. It showed a similar trend as Mattson’s for the cooking behavior of contrasting genotypes, but the first showed a higher correlation with sensory tests. Differently, it is closer to the Brazilian domestic bean preparation. It is a simple and more affordable procedure for application in a huge routine, once it requires a shorter time to run simultaneously a larger number of samples with confident results. Its positive correlation with sensory analysis helps breeders to select promising genotypes from early breeding generations to attend consumer demands more efficiently. We recommend the standard method be used preferably to evaluate the advanced generations to validate the cooking quality of selected materials and to attend cultivar releasing normative.

Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

“…Freshly harvested grains have less resistance to cooking. However, when stored under ambient conditions, carioca beans increase their resistance to cooking or take longer to cook (Alvares et al, 2020;Bento et al, 2020aBento et al, , 2020bde Farias et al, 2020;Alvares et al, 2020;Bento et al, 2021a). Navarro, 2019).…”

“…These changes occur in the integument of some carioca bean cultivars because some genotypes darken very quickly, and the bean also hardens itself rapidly. These processes reduce the culinary quality of the carioca beans economically, depreciating the product (Bento et al, 2020a(Bento et al, , 2020bde Farias et al, 2020;Bento et al, 2021a).…”

“…Thereby limiting the production and commercialization of good-quality beans. However, some bean genotypes that darken regardless of storage conditions do not necessarily harden or lose nutritional and functional value, and vice versa (Alvares et al, 2020;Bento et al, 2020b;de Farias et al, 2020).…”

“…According to Bolsinha de SP (Brazilian platform with bean market price information), the market negotiates the price of carioca beans, considering the color of the grain. The color is evaluated visually and subjectively based on an unofficial ascending color grade scale that ranges between 5 and 10, and in practice, the product with a grade below 8.5 is devalued (Bento et al, 2020b;Bolsinha, 2020). In short, carioca beans with dark coloring are depreciated, as they are considered of low culinary quality.…”

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

“…Based on FAO data, the amount of bean split produced in the world is around 3.02 million tons (FAO, 2019; Gomes et al., 2015). Another factor that results in economic loss is the browning of the seed coat (mainly in Pinto bean cultivars), which is associated by consumers with the hard‐to‐cook (HTC) problem (Bento, Bassinello, et al., 2020; Bento, Lanna, et al., 2020; Bento, Ribeiro, et al., 2021). However, it has been confirmed that both broken, and HTC grains have similar nutritional characteristics and technological applicability to freshly harvested whole grains (Alves et al., 2016; Alves et al., 2016; Berrios et al., 1998, 1999; de Lima et al., 2019).…”