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Kim H, Lee C, Kim E, Jo Y, Park J, Ban C, Lim S. Optimization of Ultrasound-Assisted Pretreatment for Accelerating Rehydration of Adzuki Bean ( Vigna angularis). J Microbiol Biotechnol 2024; 34:846-853. [PMID: 38379340 DOI: 10.4014/jmb.2401.01004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/23/2024] [Accepted: 01/26/2024] [Indexed: 02/22/2024]
Abstract
Adzuki bean (Vigna angularis), which provides plant-based proteins and functional substances, requires a long soaking time during processing, which limits its usefulness to industries and consumers. To improve this, ultrasonic treatment using high pressure and shear force was judged to be an appropriate pretreatment method. This study aimed to determine the optimal conditions of ultrasound treatment for the improved hydration of adzuki beans using the response surface methodology (RSM). Independent variables chosen to regulate the hydration process of the adzuki beans were the soaking time (2-14 h, X1), treatment intensity (150-750 W, X2), and treatment time (1-10 min, X3). Dependent variables chosen to assess the differences in the beans post-immersion were moisture content, water activity, and hardness. The optimal conditions for treatment deduced through RSM were a soaking time of 12.9 h, treatment intensity of 600 W, and treatment time of 8.65 min. In this optimal condition, the values predicted for the dependent variables were a moisture content of 58.32%, water activity of 0.9979 aw, and hardness of 14.63 N. Upon experimentation, the results obtained were a moisture content of 58.28 ± 0.56%, water activity of 0.9885 ± 0.0040 aw, and hardness of 13.01 ± 2.82 g, confirming results similar to the predicted values. Proper ultrasound treatment caused cracks in the hilum, which greatly affects the water absorption of adzuki beans, accelerating the rate of hydration. These results are expected to help determine economically efficient processing conditions for specific purposes, in addition to solving industrial problems associated with the low hydration rate of adzuki beans.
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Affiliation(s)
- Hyengseop Kim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Changgeun Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Eunghee Kim
- Smart Food Manufacturing Project Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Youngje Jo
- Research and Development Dept., B.E.T., Busan 48119, Republic of Korea
| | - Jiyoon Park
- Seoul International School, Seongnam 13113, Republic of Korea
| | - Choongjin Ban
- Department of Environmental Horticulture, University of Seoul, Seoul 02504, Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
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Peleg M. Empirical Models of Sigmoid and Non-Sigmoid Hydration and Moisture Sorption Curves. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09328-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Carvalho VS, de Oliveira LC, de Matos Jorge LM, Jorge RMM. Periodic operation as an alternative to intensify the hydration process of common beans (
Phaseolus vulgaris
). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Vanessa Souza Carvalho
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Lucas Carvalho de Oliveira
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
| | - Luiz Mário de Matos Jorge
- Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil
| | - Regina Maria Matos Jorge
- Laboratory of Process Engineering in Particulate Systems, Chemical Engineering Department, Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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Oh SM, Song SB, Lee JS, Oh YG, Choi YC, Lee JH, Kwak J. Effect of Microwave Treatment on Adzuki Beans ( Vigna angularis L.) under Dry State-Analyzing Microstructure, Water Absorption, and Antioxidant Properties. Foods 2022; 11:1653. [PMID: 35681403 PMCID: PMC9180810 DOI: 10.3390/foods11111653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 05/31/2022] [Indexed: 02/05/2023] Open
Abstract
In this study, a microwave was used on adzuki beans (Arari and Geomguseul) without water, in order to investigate their changes in microstructure, water absorption, and antioxidative properties. As the microwave treatment time increased (2450 MHz, 0 to 60 s), the lightness, redness, and yellowness were reduced, and moisture content significantly decreased in both varieties. The microstructure space between the seed coat, cotyledon, and pores within the cotyledon were observed, due to the loss of moisture. Regardless of microwave treatment, the water absorption behavior of the adzuki beans was sigmoidal. However, the water absorption kinetics of Arari increased after microwave treatment, whereas with microwave-treated Geomguseul, the water absorption rate decreased, compared to the control, except for the sample treated for 30 s. During soaking, the water absorption and softening rates in the microwave-treated adzuki bean were twice as fast as the untreated beans. Antioxidant activity, total phenolic compounds, and total flavonoid compounds were greatly improved by microwave treatment. These results indicate that microwave treatment affects the color, hydration, and bioactive compounds, and it can be used as a pretreatment method before processing adzuki beans.
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Affiliation(s)
- Seon-Min Oh
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Seok-Bo Song
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea;
| | - Jeom-Sig Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - You-Geun Oh
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Yu-Chan Choi
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Jeong-Heui Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
| | - Jieun Kwak
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development of Administration (RDA), Suwon 16613, Korea; (S.-M.O.); (J.-S.L.); (Y.-G.O.); (Y.-C.C.); (J.-H.L.)
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Sofi PA, Mir RR, Zargar SM, Rani S, Fatima S, Shafi S, Zaffar A. What makes the beans (Phaseolus vulgaris L.) soft: insights into the delayed cooking and hard to cook trait. PROCEEDINGS OF THE INDIAN NATIONAL SCIENCE ACADEMY 2022. [DOI: 10.1007/s43538-022-00075-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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6
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Devkota L, He L, Midgley J, Haritos VS. Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (
Phaseolus vulgaris
L.) varieties. J Food Sci 2022; 87:528-542. [DOI: 10.1111/1750-3841.16030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 12/05/2021] [Accepted: 12/11/2021] [Indexed: 11/29/2022]
Affiliation(s)
- Lavaraj Devkota
- Department of Chemical and Biological Engineering Monash University Clayton Australia
| | - Lizhong He
- Department of Chemical and Biological Engineering Monash University Clayton Australia
| | | | - Victoria S. Haritos
- Department of Chemical and Biological Engineering Monash University Clayton Australia
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7
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The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans. Foods 2021; 10:foods10071665. [PMID: 34359534 PMCID: PMC8305296 DOI: 10.3390/foods10071665] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 11/28/2022] Open
Abstract
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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Shafaei SM, Nourmohamadi‐Moghadami A, Kamgar S. Adequacy assessment of neuro‐fuzzy simulation system for characterization of hydration kinetics of sesame seeds subjected to thermic and ultrasonication schemes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15449] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Seyed Mojtaba Shafaei
- Department of Biosystems Engineering School of Agriculture Shiraz University Shiraz Iran
| | | | - Saadat Kamgar
- Department of Biosystems Engineering School of Agriculture Shiraz University Shiraz Iran
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9
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Shafaei SM, Nourmohamadi‐Moghadami A, Kamgar S. Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13680] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyed Mojtaba Shafaei
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
| | | | - Saadat Kamgar
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
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10
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Zettel V, Paquet‐Durand O, Hankele S, Hitzmann B. Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle. CHEM-ING-TECH 2020. [DOI: 10.1002/cite.202000015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Viktoria Zettel
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Olivier Paquet‐Durand
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Svenja Hankele
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
| | - Bernd Hitzmann
- Universität HohenheimInstitut für Lebensmittelwissenschaft und Biotechnologie, Prozessanalytik und Getreidewissenschaft Garbenstraße 23 70599 Stuttgart Deutschland
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11
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Chigwedere CM, Njoroge DM, Van Loey AM, Hendrickx ME. Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future. Compr Rev Food Sci Food Saf 2019; 18:1135-1165. [PMID: 33337000 DOI: 10.1111/1541-4337.12461] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/09/2019] [Accepted: 05/10/2019] [Indexed: 12/18/2022]
Abstract
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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Affiliation(s)
- Claire M Chigwedere
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Daniel M Njoroge
- Inst. of Food Bioresources Technology, Dedan Kimathi Univ. of Technology, Private Bag, Dedan Kimathi, Nyeri, Kenya
| | - Ann M Van Loey
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
| | - Marc E Hendrickx
- Laboratory of Food Technology, Dept. of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001, Heverlee, Belgium
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12
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Shafaei SM, Nourmohamadi‐Moghadami A, Kamgar S. The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13905] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- S. M. Shafaei
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
| | | | - S. Kamgar
- Department of Biosystems Engineering, School of Agriculture Shiraz University Shiraz Iran
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13
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Oladele SO, Osundahunsi OF, Agbetoye LAS, Augusto PED. Hydration kinetics of Carioca beans at different pHs. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12908] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Samouel Olugbenga Oladele
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
- Department of Agri‐food IndustryFood and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba São Paulo Brazil
| | | | - Leo A. S. Agbetoye
- Department of Agricultural and Environmental EngineeringFederal University of Technology Akure Ondo State Nigeria
| | - Pedro E. D. Augusto
- Department of Agri‐food IndustryFood and Nutrition, Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP) Piracicaba São Paulo Brazil
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14
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Development of a Novel Image Analysis Technique to Detect the Moisture Diffusion of Soybeans [Glycine max (L.)] During Rehydration Using a Mass Transfer Simulation Model. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2150-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Mechanistic insight into softening of Canadian wonder common beans (Phaseolus vulgaris) during cooking. Food Res Int 2018; 106:522-531. [DOI: 10.1016/j.foodres.2018.01.016] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 01/04/2018] [Accepted: 01/09/2018] [Indexed: 11/18/2022]
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16
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Miano AC, Augusto PED. The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements. Compr Rev Food Sci Food Saf 2018; 17:352-370. [DOI: 10.1111/1541-4337.12328] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 01/27/2023]
Affiliation(s)
- Alberto Claudio Miano
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
| | - Pedro Esteves Duarte Augusto
- Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ); Univ. of São Paulo (USP); Piracicaba SP Brazil
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17
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Miano AC, Sabadoti VD, Pereira JDC, Augusto PED. Hydration kinetics of cereal and pulses: New data and hypothesis evaluation. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12617] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alberto Claudio Miano
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - Viviane Deroldo Sabadoti
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - Jéssica da Costa Pereira
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ); University of São Paulo (USP); Piracicaba SP Brazil
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18
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Augusto PE, Miano AC. Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12428] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Pedro E.D. Augusto
- Department of Agri-Food Industry, Food and Nutrition (LAN); Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo; Piracicaba Brazil
| | - Alberto Claudio Miano
- Department of Agri-Food Industry, Food and Nutrition (LAN); Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo; Piracicaba Brazil
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19
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Miano AC, Augusto PED. From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis ). FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.06.007] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Miano AC, García JA, Augusto PED. Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.12.032] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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21
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Ulloa JA, Enríquez López KV, Contreras Morales YB, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1024173] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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23
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Salimi A, Maghsoudlou Y. Comparison between artificial neural network (multi-layer perceptron) and mathematical Peleg's model for moisture content estimation of dried potato cubes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2013. [DOI: 10.3920/qas2012.0145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Salimi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
| | - Y. Maghsoudlou
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Basij Square, Gorgan, Iran
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Ulloa J, Bonilla-Sánchez C, Ortíz-Jiménez M, Rosas-Ulloa P, Ramírez-Ramírez J, Ulloa-Rangel B. Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.699104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Piergiovanni AR, Sparvoli F, Zaccardelli M. 'Fagiolo a Formella', an Italian lima bean ecotype: biochemical and nutritional characterisation of dry and processed seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2387-2393. [PMID: 22419378 DOI: 10.1002/jsfa.5645] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2011] [Revised: 02/02/2012] [Accepted: 02/02/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND An ecotype of the lima bean, named 'fagiolo a Formella', which, to the best of our knowledge, is the only example of an Italian lima bean (Phaseolus lunatus L.) ecotype, is cultivated in the Campania region of southern Italy. Physical, nutritional and processing traits of dry seeds were evaluated for two consecutive growing seasons (2009 and 2010). The canning quality was also investigated, but only for the harvest of 2010. RESULTS Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total seed proteins allowed the attribution of 'fagiolo a Formella' to the Mesoamerican gene pool and Sieva morphotype. Seeds have a trapezoid shape, white coat and 100-seed weight greater than 42 g. Yield, protein, trypsin inhibitor and phytic acid values were found comparable with those reported for lima bean varieties cultivated in sub-tropical areas. Moreover, we found that this ecotype is devoid of lectin. CONCLUSIONS The good adaptation to growing environment is indicated by the fact that 'fagiolo a Formella' seed quality is comparable to that of lima beans grown in America. Overall the canning quality was found satisfactory and canning significantly destroys the main anti-nutritional compounds present in dry seeds.
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