Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains

Miano, Alberto Claudio; García, J. M. Feliu; Augusto, Pedro Esteves Duarte

doi:10.1016/j.lwt.2014.12.032

Cited by 58 publications

(65 citation statements)

References 23 publications

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“…Figure 1a shows that mung bean has sigmoidal behavior during hydration under its normal (equilibrium with environment) initial moisture content (25 °C, 12.25% d.b. ), similarly to other pulses such as Andean lupin4, Adzuki beans32122, Cowpea8 and Italian Lima beans23. Further, its hydration behavior changes to the DCS when the initial moisture is increase.…”

Section: Resultsmentioning

confidence: 90%

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Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Miano

Pereira

Castanha

et al. 2016

Sci Rep

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The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced ~25% of the hydration process time. In addition, this technology caused acceleration of the seed germination – and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

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Section: Resultsmentioning

confidence: 90%

“…In fact, many works have used higher soaking temperatures to enhance this process12345678. However, the use of high temperatures can change the properties of the grains components and alter their nutritional composition.…”

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confidence: 99%

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Miano

Pereira

Castanha

et al. 2016

Sci Rep

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“…The sigmoidal behavior is of higher interest, since it is the lag phase that slows the process. All the grains that presented this behavior are from Leguminosae or Fabacea family, like cowpea (Kaptso et al, 2008), common bean (Piergiovanni, 2011), lima bean (Piergiovanni et al, 2012), Adzuki beans (Oliveira et al, 2013) and andean lupin beans (Miano et al, 2015). In order to increase the knowledge of the sigmoidal behavior, the objective of this study was to evaluate the effect of the initial moisture content on the hydration kinetics of Adzuki beans (Vigna angularis), a grain with clear sigmoidal hydration kinetics.…”

Section: Introductionmentioning

confidence: 99%

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 )

Miano

Augusto

2015

Food and Bioproducts Processing

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“…Testing the process of moisture change during water absorption by seeds takes place for various temperatures (Resio et al, 2005) in order to investigate the structure of seeds, fissures and damages (Genkawa et al, 2011) often with a description of the process with the use of mathematical models (Miano et al, 2015). Usually two methods of water absorption through a contact of seeds with a moist base (the so-called matriconditioning), at a full air access for seeds soaked in water without air access (the so-called hydro-conditioning).…”

Section: Introductionmentioning

confidence: 99%

“…Research was carried out where barley seeds were hydrated in temperatures from 10ºC to 25ºC within 32 hours by modelling of the process which may lead to shortening of the time and costs of hydration (Montanuci et al, 2014). Moreover, kinetics of hydration of andean lupine in the temperature of 23ºC and 60ºC (Miano et al, 2015) for which, after the hydration process, micro-structural analysis with the use of a scanning electron microscope was carried out. It was found out that the increase of the temperature of the process caused the increase of water absorption, shorter time of hydration and higher final moisture for which mainly a seed coat is responsible, which was confirmed by the analysis of the seed structure.…”

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confidence: 99%

Evaluation of the Moisture Change Ability of Selected Crop Seeds

Kornarzyński

Gładyszewska

2017

Agricultural Engineering

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The objective of the paper was to investigate the moisture change ability of bean, broad bean, pea, lupine, radish, beetroot, winter wheat, maize, cucumber, pumpkin and sunflower seeds. Seeds absorbed water in the system for measurement of the water absorption kinetics with the capillary and weighting method. The research results were presented in the form of plots of the relation of kinetics of the moisture change of seeds in the time for the first and second stage of the process which precedes germination. Moreover, the water content in seeds for the time of the end of the second stage of water absorption was determined and the maximum water absorption speed coefficient and the time of its obtaining was calculated. The water content for the end of the 2nd stage of its collection was the highest for seeds which include a hard caryopsis and for broad bean plant seeds. The maximum water absorption speed coefficient was the highest for seeds with low initial moisture -radish, beetroot, cucumber and pumpkin. The measurement of the water absorption speed with the use of the capillary and weighting method enabled investigation of seeds with a varied size, construction of a seed coat and chemical composition for a long period of time to the moment seedlings were obtained.

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Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains

Cited by 58 publications

References 23 publications

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

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 )

Evaluation of the Moisture Change Ability of Selected Crop Seeds

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