Water sorption and cooking time of red kidney beans (Phaseolus vulgaris L.): part I - Effect of freezing and drying conditions on water sorption and cooking time
| Autor: | Noel D.G. White, Paul G. Fields, Fuji Jian, Digvir S. Jayas |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
2. Zero hunger
0301 basic medicine 030109 nutrition & dietetics Swelling ratio biology Chemistry Sorptivity technology industry and agriculture food and beverages 04 agricultural and veterinary sciences Water sorption biology.organism_classification 040401 food science Industrial and Manufacturing Engineering Red kidney beans 03 medical and health sciences 0404 agricultural biotechnology Kidney Beans Food science Phaseolus Water content Food Science |
| Zdroj: | International Journal of Food Science & Technology. 52:2031-2039 |
| ISSN: | 0950-5423 |
| DOI: | 10.1111/ijfs.13481 |
| Popis: | Water sorption and cooking time of kidney beans were determined. The beans were manually harvested at 19.2 ± 0.1% moisture content and stored at −20 and −10 °C for about half a year. The beans were further dried at 30, 40 and 50 °C inside a thin-layer drier for 7.5 h or under room conditions for 4 week. The freezing storage temperature before the beans were dried did not influence their cooking time and water sorption. The saturated kernel volumes decreased approximately 7% after drying. The beans decreased their sphericity during water sorption and had a larger swelling ratio in the thickness direction than in other directions. Lower initial moisture content, especially with a higher drying temperature, decreased water sorptivity and resulted in higher percentage of uncooked kernels if the beans were not soaked before cooking. However, there was no relationship between initial moisture content and uncooked percentage if the beans were soaked before cooking. High drying temperature resulted in hard-to-cook (HTC) phenomenon. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text