Hard-to-Cook Defect in Beans (Phaseolus Vulgaris): An Investigation into the Mechanism(s)

Hincks, M.J.; Stanley, David

doi:10.1016/s0315-5463(85)71871-8

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Kinetic Analysis1

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1987

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“…4) a more intensive process would appear necessary to inactivate the possible enzyme systems involved in hardening. Hincks and Stanley (1985) detected activity in phytase extracted from bean samples roasted at 80°C although enzyme activity in vitro may not parallel that in intact, low moisture tissue. Data from Fig.…”

Section: Kinetic Analysismentioning

confidence: 80%

A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged Storage

Aguilera

Ballivian

1987

Journal of Food Science

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Control and roasted (SO"C), dry black beans (Phasedus vulgaris) were stored for 9 months at 8, 10, 12, and/or 14% moisture content and 8.5", 25", and 40°C. Similarly, beans heated in a solid-to-solid roaster to 51", 61", 72.3", 80", 85.5", 89.5', lOI", and 111°C were maintained at 8% moisture and 25°C. Final hardness increased with moisture content and temperature. Hardening at 8.5" and 25°C proceeded initially almost linearly reaching a constant value after 4 to 6 months while at 40°C it was sigma-shaped. A pseudo-zero order kinetic model fitted for initial rates had an activation energy of 611.8 kcahmol.The hardening rate at 25°C paralleled the shape of the sorption isotherm.

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Section: Kinetic Analysismentioning

confidence: 80%