Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Güzel, Demet; Sayar, Sedat

doi:10.1007/s13197-011-0260-0

Cited by 84 publications

(61 citation statements)

References 28 publications

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“…In contrast these findings, decrease in lightness and increase in yellowness values during the transition from legume grain (common bean or chickpea) to bulgur have been reported by Bilgiçli (2009). And also Güzel and Sayar (2012) reported significant (p<0.05) decrease in lightness value of barlotto bean, chickpea, faba bean, and white kidney bean with different cooking method compared to raw material.…”

Section: Resultsmentioning

confidence: 80%

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Yorgancılar

Bilgiçli

2012

J Food Sci Technol

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In this research, bitter and sweet Lupin (Lupinus albus L.) seeds were used in bulgur production. The proximate chemical compositions and the contents of phytic acid, mineral, amino acid and fatty acid of raw material and processed lupin seeds as bulgur were determined. The sensory properties of bulgur samples were also researched. Bulgur process decreased ash, fat and phytic acid content of lupin seeds while significant increase (p<0.05) was observed in protein content of bulgur compared with lupin seeds. Phytic acid losses in bitter and sweet lupin bulgurs were found as 18.8% and 21.3%, respectively. Generally sweet lupin seeds/bulgurs showed rich essential amino acids composition than that of bitter seeds/bulgurs. Linoleic and linolenic acid content of the lupin was negatively affected by bulgur process. Bitter lupin bulgur received lower scores in terms of taste, odor and overall acceptability than sweet lupin bulgur in sensory evaluation. Sweet lupin bulgur can be used as new legume-based product with high nutritional and sensorial properties.

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Section: Resultsmentioning

confidence: 80%

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Yorgancılar

Bilgiçli

2012

J Food Sci Technol

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“…The most common factors that can aff ect the colour of foods during processing are pigment degradation, browning reactions, ascorbic acid oxidation, acidity, and the presence of copper and iron in the cooking medium (35). The decrease in redness and yellowness of legumes might be explained by the degradation of colour pigments during cooking, while the darkening process caused by the presence of metals during cooking might result in an increase in redness and yellowness (36). In this study, the decrease in yellowness of precooked bean could be due to the degradation of pigments during cooking.…”

Section: Drying Of Cooked Beansmentioning

confidence: 99%

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Ulloa

Ibarra-Zavala

Ramírez-Salas

et al. 2015

Food Technol. Biotechnol.

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SummaryInstant whole beans obtained by drying at 25 °C were evaluated for their chemical, phy sicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas a w and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, fl avour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fi ts (R 2 >0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

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“…The most common factors that can affect the color of foods during processing are pigment degradation, browning reactions, ascorbic acid oxidation, acidity, and the presence of copper and iron in the cooking medium (Bayram, Oner, & Kaya, 2004). The decrease in redness and yellowness of legumes might be explained by the degradation of color pigments during cooking, while the darkening process caused by the presence of metals during cooking might results as increase in redness and yellowness (Guzel & Sayar, 2012). In this study, the decrease in yellowness of precooked bean could be due to the degradation of pigments during the cooking.…”

Section: Dehydration Kineticmentioning

confidence: 99%

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

Ulloa

Bonilla-Sánchez

Ortíz-Jiménez

et al. 2013

CyTA - Journal of Food

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(2013) Rehydration properties of precooked whole beans (Phaseolusvulgaris) dehydrated at room temperature, CyTA -Journal of Food, 11:1, 94-99, DOI: 10.1080/19476337.2012 To link to this article: https://doi.org/10. 1080/19476337.2012 The aim of this research was to study the rehydration behavior of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature (258C) and soaked in water at three temperatures (40, 60, and 808C). The water absorption of the beans was determined by the gain in weight. The dehydration kinetic at room temperature of the beans was adequately described by the Logarithmic model (R 2 ¼ 0.9989) with a dehydration rate constant (k d ) value of 1.96 6 10 73 min 71 . A semi-empirical first-order differential equation adequately described the rehydration characteristics of precooked whole bean under the experimental conditions (R 2 ¼ 0.9934-0.9976). The rehydration rate constant (k r ) increased from 6.10 6 10 72 to 12.14 6 10 72 min 71 with an increase in the temperature from 40 to 808C. The temperature dependence of k r was well described by Arrhenius-type equation (R 2 ¼ 0.8785), with estimated activation energy of 16.03 kJ mol 71 K 71.Keywords: precooked whole bean; water absorption; rehydration kinetic; dehydration kinetic El propo´sito de este trabajo fue estudiar el comportamiento de rehidratacio´n de frijol (Phaseolus vulgaris) entero precocido deshidratado a temperatura ambiente (258C) y remojado en agua a tres temperaturas (40, 60 y 808C). La absorcio´n de agua del frijol se determino´por la ganancia de peso. La cine´tica de deshidratacio´n a temperatura ambiente del frijol fue descrita adecuadamente por el modelo Logarı´tmico (R 2 ¼ 0,9986) con un valor de la constante de velocidad de deshidratacio´n (k d ) de 1,96 6 10 73 min 71 . Una ecuacio´n diferencial empı´rica de primer orden describio´adecuadamente las caracterı´sticas de rehidratacio´n del frijol entero precocido bajo las condiciones experimentales (R 2 ¼ 0,9933 a 0,9976). La constante de velocidad de rehidratacio´n (k r ) se incremento´de 6,10 6 10 72 a 12,14 6 10 72 con el aumento de temperatura de 40 a 808C. La dependencia de temperatura de k r fue descrita por la ecuacio´n de Arrhenius (R 2 ¼ 0,8785), con una energı´a de activacio´n estimada de 16,03 kJ mol 71 K

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Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

Cited by 84 publications

References 28 publications

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Chemical and nutritional changes in bitter and sweet lupin seeds (Lupinus albus L.) during bulgur production

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

Rehydration properties of precooked whole beans (Phaseolus vulgaris) dehydrated at room temperature

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