Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking

Abstract

Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.

Evaluation of Cooking Time in Pulses: A Review

“…Bourne (1972) claimed that mouthfeel can detect parameters of food texture that objective methods cannot, and with greater sensitivity than instruments, although this may be less true today thanks to advances in instrumentation. Sensory tests by trained panels (Garruti and Bourne 1985;Proctor and Watts 1987), semitrained panels (Ghagge et al 2008), untrained panels (Iyer et al 1980), and a single trained evaluator (Yeung et al 2009) have been used to assess the cooking time of pulses. The evaluators used descriptors such as "cooked," "doneness," "softness," and "texture" and sought optimal preference scores for these descriptors, or looked for the absence of negative descriptors such as "chewiness," "hardness," and "grittiness.…”

“…Cooking time is believed to be a heritable trait (Williams et al 1983;Williams and Singh 1987), although environmental and storage conditions are also known to influence cooking time Garruti and Bourne 1985;Paredes-López et al 1989b;Stanley et al 1990;Berrios et al 1999;Reyes-Moreno et al 2000;Yousif et al 2007). Cooking time is believed to be a heritable trait (Williams et al 1983;Williams and Singh 1987), although environmental and storage conditions are also known to influence cooking time Garruti and Bourne 1985;Paredes-López et al 1989b;Stanley et al 1990;Berrios et al 1999;Reyes-Moreno et al 2000;Yousif et al 2007).…”

“…Cooking Time. Cooking time is believed to be a heritable trait (Williams et al 1983;Williams and Singh 1987), although environmental and storage conditions are also known to influence cooking time Garruti and Bourne 1985;Paredes-López et al 1989b;Stanley et al 1990;Berrios et al 1999;Reyes-Moreno et al 2000;Yousif et al 2007). The time required to cook a product is an important quality attribute for food processors and consumers because 1) longer cooking times are inconvenient, and some pulses will require presoaking (usually overnight) to reduce the cooking period to a more acceptable time, and 2) longer cooking times require more electricity or fuel and, therefore, are more costly to processors or consumers.…”

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

“…Legumes stored at elevated temperature (N 25°C) and relative humidity (rh) (N 65%), conditions quite prevalent in tropical weather conditions, take a longer time to cook (Garruti & Bourne, 1985;Hentges, Weaver, & Nielsen, 1991;Liu, McWatters, & Philipps, 1992;Moscoso, Bourne, & Hood, 1984). The extended cooking time is due to either, the hard-shell (HS) effect or/and the hard-to-cook (HTC) defect.…”

Participação dos polissacarídeos de parede celular no fenômeno de endurecimento de feijões (Phaseolus vulgaris L.) - cv Carioca-Pérola

“…O hard-shell (HS), por sua vez, está relacionado a um estado físico da planta que apresenta dificuldade em se embeber devido à impermeabilidade de suas cascas (ROLSTON, 1978;RODRIGUEZ e MENDOZA, 1990;CASTELLANOS et al, 1995 -DEDEH et al, 1979). Entretanto, após um tempo determinado de cocção, os feijões normais amaciam-se e os HTC permanecem com textura dura e arenosa (GARRUTI & BOURNE, 1985). Segundo LIU (1995), o HTC é um defeito textural que torna a semente resistente ao amaciamento por cocção é só é confirmado após o preparo, quando estas falham em amaciar sob tratamento hidrotérmico.…”