Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (<i>Phaseolus vulgaris</i>)

Wang, Ning; Hou, Anfu; Santos, J. L. S.; Maximiuk, Lisa

doi:10.1094/cchem-04-16-0124-fi

Cited by 21 publications

(20 citation statements)

References 52 publications

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“…Regarding the cotyledonary effects on CQ of greenseeded lentils, the negative correlation of PCd with PE (positive correlation with CQ) confirmed that protein in cotyledons is the major water absorption component (Sefa-Dedeh and Stanley, 1979), which possibly contributed to higher water absorption at the early cooking stages, leading to lower cooking time, as found for dry beans (Wang et al, 2017).…”

Section: Source Of Variationmentioning

confidence: 54%

Cooking Quality of Lentils Produced under Mediterranean Conditions

et al. 2018

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Cooking quality (CQ) is the main quality criterion in lentil (Lens culinaris Medik.) and is affected by several factors. Phosphorus fertilization is a common agricultural practice in alkaline P‐poor soils, but studies examining its impact on CQ of lentils are lacking. Four lentil cultivars (three green and one red‐seeded) were tested over two growing seasons, under rainfed Mediterranean conditions, with P as the only nutrient input. The CQ of seeds was estimated using a texture analyzer, and the puncture energy (PE, inversely related to CQ) was calculated. A suite of seed traits (percentage of seed coat weight, 1000‐seed weight, seed softness and protein concentration of hulled and dehulled seeds, and seed coat anatomy) were measured. Moreover, P, K, Na, Ca, and Mg (their sums and ratios) in seeds (hulled and dehulled) were measured to assess their role in CQ. Phosphorus had no significant effect on CQ, but its impact was evident on the chemical composition of the seed coat. Seed coat anatomy was affected only by cultivars. Significant correlations between PE and seed traits for the growth season × cultivar interaction were obtained only for the green‐seeded lentils. In contrast with previous findings, P concentration in hulled seeds was negatively associated with CQ in green lentils; the opposite was evident for Ca. On the other hand, the protein concentration of dehulled seeds was negatively correlated with PE (positively with CQ), indicating that it was the cotyledonary factor influencing CQ by contributing to water absorption.

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Section: Source Of Variationmentioning

confidence: 54%

Cooking Quality of Lentils Produced under Mediterranean Conditions

et al. 2018

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“…Lower water absorption at lower soaking temperature was observed in cowpea and Bambara groundnut seeds (Kaptso et al., ). Growing location (Morden and Portage la Prairie, both in Manitoba, Canada) and year (2013 and 2014) have been reported to influence WHC (range = 0.21 to 1.69 g/g) and cooking time (8.8 to 22.9 min) for 20 dry bean varieties (Wang, Hou, Santos, & Maximiuk, ). In addition, seed coat thickness plays an important role in water uptake by affecting water diffusivity (Kaptso et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…. and cooking time (8.8 to 22.9 min) for 20 dry bean varieties (Wang, Hou, Santos, & Maximiuk, 2016). In addition, seed coat thickness plays an important role in water uptake by affecting water diffusivity (Kaptso et al, 2008).…”

Section: Food Chemistrymentioning

confidence: 99%

Functional Properties of Select Dry Bean Seeds and Flours

Gupta

Chhabra

Liu

et al. 2018

Journal of Food Science

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“…The common bean ( Phaseolus vulgaris L.) has been an essential legume in a daily diet for millions of people, especially in Latin America and Africa (Hooper et al ., ). This legume is a rich source of proteins, complex carbohydrates, minerals and vitamins (Petry et al ., ; Wang et al ., ). It is also rich in polyphenol antioxidants (Wu et al ., ) and dietary fibre (Hooper et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Applicability of quantitative polymerase chain reaction (qPCR) assays for common bean authentication in processed food

Venturelli

Bischoff

Scariot

et al. 2019

Int J of Food Sci Tech

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Food authentication by quantitative polymerase chain reaction (qPCR) methods assures food quality. The aim was to evaluate three qPCR assays for DNA quantification after heat processing of common bean grains, genus-specific FAS assay for Phaseolus, species-specific LEC assay for common bean (Phaseolus vulgaris) and genetically modified (GM) event-specific FGM assay for Embrapa 5.1 event GM common bean. FAS assay showed high stability among Phaseolus genus samples. Common bean grains were heat-treated in autoclave (at 120°C for 15-60 min) and target DNA copy number decreased as processing time increased. Even with DNA degradation, qPCR assays were capable to detect low DNA quantity, and the limit of detection was 100 copy number. Mean efficiency value of FGM assay was 92% in the presence of background DNA. Background DNA did not cause any interference, and 0.39% of GM material can be detected. These qPCR assays are able to quantify common bean in processed food. Primers and probesIn this study, we used two endogenous reference assays targeting the a-phaseolin and lectin genes of P. vulgaris common bean. The primers PvFASF/PvFASR targeting

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Effects of Cultivar, Growing Location, and Year on Physicochemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)

Cited by 21 publications

References 52 publications

Cooking Quality of Lentils Produced under Mediterranean Conditions

Cooking Quality of Lentils Produced under Mediterranean Conditions

Functional Properties of Select Dry Bean Seeds and Flours

Applicability of quantitative polymerase chain reaction (qPCR) assays for common bean authentication in processed food

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