Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)

Chigwedere, Claire Maria; Nkonkola, Cornelius M.; Rai, Shrijana; Kyomugasho, Clare; Kermani, Zahra Jamsazzadeh; Pallares, Andrea Pallares; Loey, Ann Van; Grauwet, Tara; Hendrickx, Marc

doi:10.1016/j.foodres.2018.08.062

Cited by 48 publications

(50 citation statements)

References 26 publications

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“…Cotyledons of Canadian wonder common beans cooked in demineralized water and sodium bicarbonate (NaHCO 3 ) solution for different times were disintegrated to simulate mastication prior to microscopic and calorimetric analyses. The summary of the evolution of microstructure, texture, and pectin solubilization during cooking of Canadian wonder common beans from our previous work (Chigwedere et al., ; Chigwedere, Nkonkola, et al, ) is shown in Figure . Three phases, namely, cell breakage, cell breakage and cell separation, and then cell separation, were visualized as shown by the micrographs in Figure (for beans cooked in demineralized water), highlighting progressive solubilization of pectin.…”

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

“…Pectin extractability data were not modeled, the broken lines are to show trends clearly. All scale bars on micrographs represent 100 µm (Chigwedere et al., 2018; Chigwedere, Nkonkola, et al., ). (Copyright 2019)…”

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

“…Pectin extractability data were not modeled, the broken lines are to show trends clearly. All scale bars on micrographs represent 100 µm Chigwedere, Nkonkola, et al, 2019). (Copyright 2019) qualitatively assess the extent of starch gelatinization).…”

Section: Cookingmentioning

confidence: 99%

“…F0 and A0 represent fresh and aged soaked noncooked beans, respectively. Different small letters above the bars represent significant differences in %DM (Chigwedere, Nkonkola, et al, 2019). (Copyright 2019) interconversions of pectin fractions undermine the classical pectin-cation-phytate hypothesis according to which the DM of pectin is expected to decrease with a concomitant increase in cation-mediated pectin cross-linking.…”

Section: Hypotheses For Hardening Of Pulses: Current Insightsmentioning

confidence: 99%

“…Profiling of water-extractable pectin (WEP), chelator-extractable pectin (CEP), and sodium carbonate-extractable pectin (NEP) fractions extracted from cotyledons and seed coats of fresh and aged noncooked beans(Chigwedere, Nkonkola, et al, 2019). (Copyright 2019) HTC) beans.…”

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confidence: 99%

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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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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Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

Section: Soaking and Cooking Of Pulsesmentioning

confidence: 99%

Section: Cookingmentioning

confidence: 99%

Section: Hypotheses For Hardening Of Pulses: Current Insightsmentioning

confidence: 99%

mentioning

confidence: 99%

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Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Chigwedere

Njoroge

Loey

et al. 2019

Comp Rev Food Sci Food Safe

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Composition of Raw and Processed Dry Beans and Other Pulses

Azarpazhooh¹,

Ahmed²

2021

Dry Beans and Pulses

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Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

2022

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BACKGROUND Demand is growing among consumers for plant‐based products which offer similar formulation options and full sensory experience. The suitability of Bambara groundnut (BG) flours (soaked/wet‐milled, unsieved/dry‐milled sieved and) as an alternative to wheat flour in cake formulations were evaluated and characterized by their physicochemical, textural, microscopic, and sensory properties. RESULTS The protein and fiber content of the flours ranged between 19.1% and 20.8% and 3.67% and 6.63%, respectively. Texture expressed as hardness decreased with pretreatment by a factor of 15% in all samples and particle size distribution was reduced by a factor of 22%. Scanning electron microscope (SEM) analysis confirmed the reduction of particle size when BG flours were used in cake formulations. Inductively coupled plasma atomic emission spectroscopy (ICP‐AES) and energy‐dispersive X‐ray elemental analysis showed micro‐, macro‐, and trace elements, including P, S, K, Na, Mo, Mg, Cr, Fe, Br and Ni in BG flours and cake. Sensory analysis showed better texture, mouthfeel, taste, general appearance, and overall acceptability score for cake formulated with soaked BG flour. CONCLUSION Minimal pretreatment may improve the profile and diversify the application of underutilized crops such as BG.

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Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris)

Cited by 48 publications

References 26 publications

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Understanding the Relations Among the Storage, Soaking, and Cooking Behavior of Pulses: A Scientific Basis for Innovations in Sustainable Foods for the Future

Composition of Raw and Processed Dry Beans and Other Pulses

Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

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