Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment

Abstract

The mild hydrothermal treatment (water bath at 40°C/24 h) of three Polish bean varieties (Phaseolus vulgaris and Phaseolus coccineus) with different sizes of seeds: the small-seed variety Raba, the medium-seed variety Aura, the large-seed variety Eureka, had a significant effect on the microstructure of the cross-sections of bean cotyledons. The first 3 hours were decisive with almost all physical and chemical parameters investigated in the study. After this time, the highest water binding or water holding capacities were observed. The tendency to a distinct decrease in the resistant starch fraction was observed especially in the large and medium bean seeds (Phaseolus sp.), based on the comparison before and after the processing. It seems that the too high dietary fibre content determined in the study resulted from exceptional sorption properties while the especially high increase in the insoluble fraction of dietary fibre (IDF) was observed during this mild hydrothermal treatment. This suggests the possibility of the occurrence of hydrophilic domains in dietary fibre. Although it cannot be explained explicitly, distinct differences were found in both fractions of dietary fibre in the varieties examined. The results obtained indicate that the conditions of the mild hydrothermal treatment can affect the nutritional and non-nutritional components of bean seeds which play an important role in the human gastrointestinal tract as both food products and diet components.  

Chemical composition and starch digestibility in flours from Polish processed legume seeds

“…In the course of this process, the water binding capability of the seeds could be of predominating significance. It is known that differences in the rate of water binding may occur between both species (Xu & Chang, 2008), and varieties (Soral-Ś mietana & Krupa, 2005). These may result from differences in the size of seeds and morphology of the seed coat or from the structure of the cell wall; they are also determined by the aerospace and cell number in the cross-section of cotyledons (Soral-Ś mietana, Krupa, & Markiewicz, 2005).…”

Size distribution of barley kernels

“…The majority of computer vision applications used in the food industry focus on the food quality and grading (Fernandez et al 2005;Yang et al 2005;Blasco et al 2007;Mendoza et al 2007), the evaluation of mixing (Tukiendorf et al 2003), crystallisation (Bubník et al 2000), separation and aggregation processes (Šárka et al 2006a, b), and the analysis of food texture and microstructure (Mezreb et al 2003;Švec & Hrušková 2004;Soral-Smietana & Krupa 2005).…”

Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats

“…Although it is well documented that processing techniques (soaking, steam cooking, autoclaving, parboiling, baking, extrusion cooking, pyroconversion, microwave irradiation) may affect both the gelatinisation and retrogradation processes, influencing RS formation (2,6) , less is known about the effects of such treatments on physiological status.…”

“…Bean and pea seeds are an excellent source of proteins, mono-, oligo- and polysaccharides and several micronutrients, including minerals ( 1 ) . In addition, bean seeds are rich in dietary fibre and resistant starch (RS) ( 2 ) , and researchers have suggested that the primary mechanism responsible for metabolic improvement, including benefits in lipids and glycaemic management, is fermentation of RS within the large intestine ( 1 , 3 ) . Bean seeds contain a wide range of biologically active constituents that have beneficial, antioxidative, anti-inflammatory or detoxification properties, and thus may act as preventative agents against certain metabolic diseases ( 4 ) .…”

“…Although it is well documented that processing techniques (soaking, steam cooking, autoclaving, parboiling, baking, extrusion cooking, pyroconversion, microwave irradiation) may affect both the gelatinisation and retrogradation processes, influencing RS formation ( 2 , 6 ) , less is known about the effects of such treatments on physiological status. Because a number of physiological effects in the lower parts of the gastrointestinal tract have been ascribed to RS, the aim of the present study was to evaluate the influence of dietary native bean starch (NBS) and native pea starch (NPS), or their microwaved preparations, on large-bowel parameters, microbial growth, bacterial enzyme activity and SCFA production in vivo in rats.…”