Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans

Marathe, Sushama; Deshpande, R.Y.; Khamesra, Arohi; Ibrahim, Geeta; Jamdar, Sahayog N.

doi:10.1016/j.radphyschem.2016.03.002

Cited by 31 publications

(19 citation statements)

References 24 publications

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“…Pinto (PT) beans are the most common type of beans consumed in South America, Mexico, and the United States (Geil & Anderson, 1994;Nosworthy et al, 2017). Red kidney (RK) beans are widely produced and consumed in India, Africa, Latin America, and Mexico, and play an important role as the source of protein for vegetarians or countries where animal proteins are in short supply (Marathe, Deshpande, Khamesra, Ibrahim, & Jamdar, 2016;Mishra, Tripathi, Gupta, & Variyar, 2017). Beans constitute of components, such as phytates, polyphenols, and tannins, that may have antinutritional effects.…”

Section: Introductionmentioning

confidence: 99%

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Masli

Ganjyal

2019

Journal of Food Science

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Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160°C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05).Keywords: extrusion, faba bean, lima bean, pinto bean, red kidney bean Practical Application: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.

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Section: Introductionmentioning

confidence: 99%

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Masli

Ganjyal

2019

Journal of Food Science

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“…), as well preserving the appearance, odor, taste and texture, at doses up to 2 kGy (Armelim, Canniatti‐Brazaca, Spoto, Arthur, & Piedade, ; Marathe et al., ; Moura, Canniatti‐Brazaca, Spoto, & Arthur, ). Moreover, it contributes to grain hardness reduction and energy savings during food preparation (Armelim, Canniatti‐Brazaca, Piedade, Machado, & Spoto, ; Marathe et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Centenário, 303, São Dimas, CEP 13416-000, Piracicaba, SP, Brazil. Direct inquiries to author Armelim (E-mail: jarmelim@usp.br). sensory properties of grains, such as maintenance of B6 vitamins, riboflavin (vitamin B2), and phenolic compounds (Marathe, Deshpande, Khamesra, Ibrahim, & Jamdar, 2016;Villavicencio et al 2000), as well preserving the appearance, odor, taste and texture, at doses up to 2 kGy (Armelim, Canniatti-Brazaca, Spoto, Arthur, & Piedade, 2006;Marathe et al, 2016;Moura, Canniatti-Brazaca, Spoto, & Arthur, 2005). Moreover, it contributes to grain hardness reduction and energy savings during food preparation (Armelim, Canniatti-Brazaca, Piedade, Machado, & Spoto, 2007;Marathe et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The Dissipative Potential of Gamma Irradiation in Residues of Imidacloprid and Thiamethoxam in the Postharvest of Common Beans

Armelim

Mendes

Pimpinato

et al. 2018

Journal of Food Science

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Pesticide residues remaining from bean cultivation, sensitive to optimal doses of gamma irradiation, can be transformed into other less harmful or nonharmful substances, increasing the quality of the beans before the food arrives at the consumer's table. Irradiation of the grains after harvest also eliminates the need for application of other pesticides to preserve the grains during storage, as the technique is capable of eradicating deteriorating agents, such as microorganisms and insects.

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“…Moreover, irradiation has been used for other applications in food materials, including the cross‐linking of polymers or to increase the levels of bioactive compounds that are beneficial for health (Kuan, Bhat, Patras, & Karim, ). It was recently reported that irradiation modifies the phytochemical compounds and antioxidant activities of edible plants (Koike et al, ; Krishnan et al, ; Marathe, Deshpande, Khamesra, Ibrahim, & Jamdar, ; Wanyo, Meeso, & Siriamornpun, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of gamma-irradiated soybean pod extract on oxidative stress, cancer cell viability, and tyrosinase inhibition

et al. 2017

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Soybean pods contain abundant dietary fiber and phytochemicals, including phenolic compounds.However, few bioactivity studies have been conducted using soybean pods, while soybean leaves, and seeds have been well characterized. In this study, the effect of gamma irradiation on the physiological properties of soybean pod extract (SPE) was investigated. SPE was irradiated at 0, 5, 10, and 20 kGy, and the phenolic compound concentration and antioxidant activity were investigated.The total phenolic compounds were increased and total flavonoids were decreased as the irradiation dose increased. Antioxidant activity, which was measured using the 2,2-diphenyl-1-picrylhydrazyl, 2,2 0 -azino-bis-3-ethylbenzothiazoline-6-sulphonic acid, and 2-thiobarbituric acid reactive substances assays, improved as the irradiation dose increased. In addition, cancer cell viability, and tyrosinase activity were reduced by gamma irradiation. These results show that soybean pods can be utilized as functional food materials after gamma irradiation.

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Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans

Cited by 31 publications

References 24 publications

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

The Dissipative Potential of Gamma Irradiation in Residues of Imidacloprid and Thiamethoxam in the Postharvest of Common Beans

Effects of gamma-irradiated soybean pod extract on oxidative stress, cancer cell viability, and tyrosinase inhibition

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