(2015) Effect of ultrasound treatment on the hydration kinetics and cooking times of dry beans (Phaseolus vulgaris), CyTAJournal of Food, 13:4, 588-596, DOI: 10.1080/19476337.2015 To link to this article: https://doi.org/10. 1080/19476337.2015 The effect of ultrasound on the hydration kinetics and cooking times of six bean varieties was studied. Samples of beans were exposed to ultrasound treatments (10, 20 and 30 min; 40 KHz, 130 W) at 30°C in addition to control treatments. In most cases, the observed maximum moisture content of the dry beans (1.16 ± 0.03 to 1.22 ± 0.02 g/g) after soaking did not vary with the bean variety and ultrasound exposure time. Effective diffusivity significantly increased (P < 0.05) up to 45 times, and the time to obtain the equilibrium moisture content was reduced by 17.6-58.8%, with respect to control treatments, when treated with ultrasound for 30 min. The percentage reduction in cooking time ranged from 5.4 to 43.0. Ultrasound treatment significantly reduced the soaking and cooking times of the bean varieties studied, but the extent of such reduction depended on the bean variety and ultrasound exposure time.Keywords: ultrasound treatment; dry beans; soaking; cooking; hydration kinetics Se estudió el efecto del ultrasonido en las cinéticas de hidratación y tiempos de cocción de seis variedades de frijol. Las muestras de frijol se expusieron a tres tratamientos de ultrasonido (10, 20 y 30 min; 40 KHz 130 W) a temperatura ambiente (30°C), además de los tratamientos control sin ultrasonido. En la mayoría de los casos, el contenido de humedad máximo observado de los frijoles (1,16 ± 0,03 to 1,22 ± 0,02 g/g) después del remojo no mostró variación con la variedad de frijol y tiempo de exposición al ultrasonido. En todos los casos, las difusividades efectivas se incrementaron significativamente (P < 0,05) hasta 45 veces, mientras que el tiempo para conseguir los contenidos de humedad de equilibrio disminuyeron del 17,6 al 58,8% con respecto a los tratamientos control, cuando se aplicó el tratamiento de ultrasonido de 30 min. El porcentaje de reducción del tiempo de cocción varió de 5,4 a 43,0. El ultrasonido redujo significativamente los tiempos de remojo y cocción, pero tales reducciones dependieron de la variedad de frijol y tiempo de exposición al ultrasonido.Palabras

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The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6°C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6°C for 15 days, without significantly (P<0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.

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The noni juice industry produces a large volume of seeds as by-products, which contain proteins that can be recovered to be used as food ingredients. The aims of this study were the valorization of noni seeds as source of a protein concentrate (NSPC) and their physicochemical, functional, and structural characterization. NSPC was produced by alkaline extraction and isoelectric precipitation, obtaining a powder with a protein content of 76.59%, whose values of the color parameters were L* = 55. 32%, a* = 4.60%, and b* = 19.09. Water (WHCa) and oil (OHCa) holding capacities of the NSPC were 4.36 g H2O/g protein and 11.69 g oil/g protein, respectively, while the emulsifying activity, emulsion stability, foaming capacity, foaming stability, least gelling concentration, and in vitro digestibility were, 29.20%, 50.00%, 180.33%, 94.60%, 4.00%, and 78.51%. Glutelins (64.62%) were the main protein fraction of the NSPC. Hence, NSPC could be used as ingredient for human food products as bread, soups, salad dressings, mayonnaise, and processed meat products.