Dry beans of<i>Phaseolus:</i>A review. Part 3

Deshpande, S. S.; Sathe, Shridhar K.; Salunkhe, D. K.

doi:10.1080/10408398409527399

Cited by 43 publications

(19 citation statements)

References 299 publications

(52 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Legumes are a very important source of dietary proteins for much of the world's population (Deshpande et al. 1984).…”

Section: Introductionmentioning

confidence: 99%

Descriptive Sensory Characteristics of No‐flatulence Pinto Bean

Song¹,

Chang²,

Ibrahim³

2009

Journal of Food Quality

View full text Add to dashboard Cite

Raw pinto bean flour contained 0.38% raffinose and 3.34% stachyose on a dry weight basis. Bean flour was heated at 100C or 115C for 25 min, and then treated with crudeα‐galactosidase (60 Gal U/mL) produced by Aspergillus awamori NRRL 4869. Crude enzyme completely hydrolyzed raffinose oligosaccharides in pinto bean flour and bean paste after 2 h treatment. Lipoxygenase and trypsin inhibitor activity were greatly inhibited (P < 0.05). Descriptive analysis showed that color, raw beany off‐flavor, bitterness and astringency of pinto bean paste increased significantly (P < 0.05) after the enzymatic treatment. There were no significant changes in stickiness, cooked bean aroma, nutty flavor, and sweetness of control pinto bean paste and enzymatic‐treated bean paste. PRACTICAL APPLICATIONS The use of dry edible beans is limited partly because of the presence of flatulence factors, especially the raffinose oligosaccharides. Crude fungal α‐galactosidases were very effective for removing raffinose oligosaccharides. However, the crude enzymes also contained other types of enzymes, which catalyzed undesirable reactions to produce low sensory quality products. Hence, more specific enzymatic methods for producing good sensory characteristics of the bean paste need to be developed before commercialization.

show abstract

“…Legumes are a very important source of dietary proteins for much of the world's population (Deshpande et al. 1984).…”

Section: Introductionmentioning

confidence: 99%

Descriptive Sensory Characteristics of No‐flatulence Pinto Bean

Song¹,

Chang²,

Ibrahim³

2009

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Numerous studies have indicated that these anti‐nutrients can be eliminated or reduced significantly by processing techniques such as thermal heating (e.g. infrared heating, extrusion, irradiation, steam treatment and pelleting), milling, soaking, germination, fermentation, cooking and protein extraction (Deshpande et al ., 1984; Salunkhe & Kadam, 1989; van der Poel, 1990; Liener, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of infrared heating on the properties of legume seeds*

Fasina

Tyler

Pickard³

et al. 2001

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Five legume seeds (kidney beans, green peas, black beans, lentil and pinto beans) were heated by infrared to a surface temperature of 140 °C. The changes in chemical composition, physical, mechanical and functional properties of the processed seeds were measured and compared to those of the raw seeds. Significant changes in the properties of the seeds in terms of increased volume, lower rupture point and toughness, higher water uptake and higher leaching losses (when the seeds were soaked in water) were obtained. The changes in the physical and mechanical properties were attributed to possible cracking of the seed. Even though trypsin inhibitor activity was reduced, infrared heating did not significantly affect the starch and protein components of the seeds. The functional characteristics of flour from the infrared‐heated seeds were superior to those of flour from untreated seeds.

show abstract

“…A major factor in the under‐use of legume products is the prolonged cooking requirements of beans before consumption. The production of quick‐cooking legumes, a process whereby dehydrated cooked beans could be reconstituted within 5–10 min, is an attempt to reduce the preparation time of legume products and has been successfully applied to a wide range of bean varieties ( Deshpande et al ., 1985 ). In the case of producing quick‐cooking red kidney beans, the process suffered from major drawbacks, mainly due to severe levels of bursting during industrial drying.…”

mentioning

confidence: 99%

Interpretation of the force deformation curves of soaked red kidney beans (Phaseolus vulgaris L.)

Abu‐Ghannam

1998

Int J of Food Sci Tech

View full text Add to dashboard Cite

In this study, the textural patterns of red kidney beans soaked in water at 20, 30, 40 and 60 °C are reported. Texture (hardness) was measured instrumentally by cutting with a wedge‐type blade mounted on an Instron Universal Testing Machine at a speed of 200 mm min−1. The general trend of the force deformation curves was similar for all of the soaking temperatures studied throughout the soaking process. At initial stages of hydration, textural changes were a function of the soaking time. However, once the hydration process attained equilibrium, changes in texture became minimal and were within the range of 34 ± 2 N, regardless of the soaking temperature and hydration time. The force deformation curves were influenced by the presence of a large cavity between the two cotyledons of red kidney beans. Interpreting textural patterns of soaked beans would provide a better control of the water absorption process, which subsequently influences changes in texture.

show abstract

Dry beans ofPhaseolus:A review. Part 3

Cited by 43 publications

References 299 publications

Descriptive Sensory Characteristics of No‐flatulence Pinto Bean

Descriptive Sensory Characteristics of No‐flatulence Pinto Bean

Effect of infrared heating on the properties of legume seeds*

Interpretation of the force deformation curves of soaked red kidney beans (Phaseolus vulgaris L.)

Contact Info

Product

Resources

About