Color Degradation of Beans During Storage

Karathanos, Vaios Τ.; Bakalis, Serafim; Kyritsi, Athanassia; Rodis, P.

doi:10.1080/10942910500473921

Cited by 19 publications

(8 citation statements)

References 14 publications

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“…Therefore, white beans must then present a* and b* values close to zero, due to the absence of a secondary colour. A positive and high b* value for white beans, as observed in the present study, means yellower grains, which is not desirable, because according to Karathanos, Bakalis, Kyritsi, and Rodis (2006), this indicates a loss of technological quality.…”

Section: Different Bean Colours and Their Technological Qualitysupporting

confidence: 47%

“…White beans showed more resistance to water absorption, probably due to their yellower grain colour (higher b* value). This condition usually occurs when white beans are stored at high air temperatures (Karathanos et al, 2006). In addition, white beans presented the highest mass of 100 grains (65.90 g) and thicker grains (6.57 cm), and this resulted in an increase in the cook time (40 min.…”

Section: Different Bean Colours and Their Technological Qualitymentioning

confidence: 99%

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Consumer preference and the technological and nutritional quality of different bean colours

et al. 2019

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Beans can be found in different grain colours, and for this reason, it is important to understand the technological and nutritional quality of the diverse types of beans that are consumed. The objectives of this work were to identify the traits that determine Brazilian consumer choice of different bean colours and to evaluate whether different bean colours present differences in technological and nutritional traits. For this purpose, beans of different colours (white, cranberry, matte red kidney, shiny red kidney, and black) were obtained from supermarkets. The samples were evaluated for consumer preference and the technological and nutritional traits of the beans. In southern Brazil, the majority of the survey participants (58%) preferred black beans, and their choice was based on consumption habit (66%) and grain colour (30%). Different bean colours presented differences for all traits related to technological and nutritional quality, except for potassium concentration. Consumption habit and grain colour defined consumer choice for black beans. Black beans were preferred by 58% of the participants, and this type of bean has high concentrations of calcium, magnesium, iron, zinc and copper.

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Section: Different Bean Colours and Their Technological Qualitysupporting

confidence: 47%

Section: Different Bean Colours and Their Technological Qualitymentioning

confidence: 99%

Consumer preference and the technological and nutritional quality of different bean colours

et al. 2019

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“…During storage, changes occurred in all color properties depending on the storage temperature. A possible cause of color change is an enzymatic effect and chemical reaction due to the change of moisture content in the seed (Karathanos et al, 2006). Kibar (2019) emphasized that L*, a*, b*, C*, and H° values changed at the end of 12 months in wheat seeds stored in 4.8%, 9.5%, 13%, 16.7%, and 20% seed moisture contents and the difference was statistically significant ( p < .01).…”

Section: Discussionmentioning

confidence: 99%

Mineral composition and technological properties of einkorn wheat as affected by storage conditions

Kibar

Kılıç

2020

J. Food Process. Preserv.

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Morocco. In some countries, after having disappeared, it has been reintroduced due to its resistance to pests and diseases, high nutritional value, and ability to provide acceptable yields on poor and marginal soils. Einkorn contains soft gluten and has a higher percentage of protein than modern bread wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene (Padulosi et al., 1996; Serpen et al., 2008). Einkorn originated in the marginal areas of Turkey and increasingly being used as bakery products, baby food, enriched foods, and animal fodder. Grain-based foods are an essential food source for humanity. Grains are the primary source of energy in human nutrition due to their high starch content, protein, dietary fiber, and minerals. Grain products must be stored in optimum conditions to be used both in the food industry and as seeds for next year. During storage, the quality of seed may remain at an initial level or be unacceptably reduced by the influence of many factors in the storage environment. Some of the factors that can reduce quality are seed production process, pests,

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“…Legumes, especially the beans are commodities of high importance, since much of the world population relies on pulses as protein foods particularly in combination with cereals. [5] For example, soybean is often regarded as "functional food" that reduces the risk of hazardous diseases like antheroscelerosis, osteoporosis, and various forms of cancer. [6] Soybean is rich in basic nutrients and can combat diseases arising from malnutrition.…”

Section: Introductionmentioning

confidence: 99%

Changes in Nutritional Characteristics of the Horse-Eye Bean [Mucuna Urens (L.) Medik] Subjected to Different Processing Methods

Umoren

Effiong

Onyilagha

et al. 2008

International Journal of Food Properties

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The effect of processing methods (autoclaving, cooking, roasting, and germination) on the nutritional characteristics of seeds of Mucuna urens are evaluated. Results indicate that processing methods significantly (p < 0.05) affect the crude protein content of Mucuna beans. Thermal processing results in low levels of methionine, cystine, lysine, and antinutritional factors (HCN, oxalate, phytate, and tannins), but increases the levels of copper and zinc. Proximate compositions differ significantly (p < 0.05) among processing treatments.The benefits of the processing methods in terms of the food value, and/or properties, of the horse-eye bean are discussed.

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Color Degradation of Beans During Storage

Cited by 19 publications

References 14 publications

Consumer preference and the technological and nutritional quality of different bean colours

Consumer preference and the technological and nutritional quality of different bean colours

Mineral composition and technological properties of einkorn wheat as affected by storage conditions

Changes in Nutritional Characteristics of the Horse-Eye Bean [Mucuna Urens (L.) Medik] Subjected to Different Processing Methods

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