Hard-to-cook defect in black beans. Soaking and cooking processes

Hincks, M.J.; McCannel, Anne M; Stanley, David

doi:10.1021/jf00076a034

Cited by 34 publications

(20 citation statements)

References 6 publications

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“…The DA of the regions of interest (1450-1365 and 1180-1010 cm -1 ) indicated a significant separation between the soaking water of the control and the HTC red and black beans ( Figure 3B). These results are consistent with the work of Hincks et al (13) and Shomer et al (14) who found that solid loss and electrolyte leakage during soaking were greater for HTC beans than for control beans. These researchers also observed that HTC beans had higher water absorption.…”

Section: Resultssupporting

confidence: 93%

Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy

Maurer

Özen

Mauer

et al. 2004

J. Agric. Food Chem.

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Extracted fractions from black and red common beans (Phaseolus vulgaris) were studied using Fourier transform infrared spectroscopy (FT-IR). Beans were stored under three conditions: control at 4 degrees C; hard-to-cook (HTC) at 29 degrees C, 65% RH for 3.5 months; and refrigerated at 2 degrees C, 79% RH for 3.5 months after a HTC period (called HTC-refrigerated). Two fractions isolated from the beans, the soluble pectin fraction (SPF) and the water insoluble residue of the cell wall (WIRCW), were analyzed using diffuse reflectance (DRIFTS) FT-IR. The soaking water and cooking water from the beans were also studied using attenuated total reflectance (ATR) FT-IR. The DRIFTS FT-IR results from the SPF and WIRCW fractions were consistent with previously published data for Carioca beans showing that in general, more phenolic compounds were associated with the SPF of HTC beans than in the control beans. Results also showed that HTC-refrigerated beans had higher concentrations of phenolic compounds than control beans in the SPF. The ATR FT-IR results for soaking and cooking waters from the HTC-refrigerated and HTC beans had higher concentrations of absorbing compounds than the control beans, indicating that they lost more constituents to the water. Additionally, results indicate that the mechanism(s) for reversibility of the HTC defect could be different than the one(s) involved in the development of the defect.

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Section: Resultssupporting

confidence: 93%

Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy

Maurer

Özen

Mauer

et al. 2004

J. Agric. Food Chem.

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“…The osmotic potential and matric potential contribute to the water potential of a system by the presence of dissolved solutes and hydrocolloids, respectively. Leached solids thus determine water uptake because of the decrease in the differential between intracellular and extra cellular water potentials [7].…”

Section: Discussionmentioning

confidence: 99%

Effects of blanching and soaking on some physical characteristics of grass pea (<i>Lathyrus sativus</i>)

Urga

Fufa²,

Biratu³

et al. 2006

African Journal of Food, Agriculture, Nutrition and Development

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Lathyrus sativus, containing a lathyritic principle, called ß-ODAP (ß-N-Oxalyl-L-α, ß-diaminopropionic acid), is widely grown and consumed in Ethiopia. It is a hardy crop grown under various agro-ecological situations. The major drawback in the use of the legume is the fact that the seeds, in common with other legumes, are not easily rehydrated, are difficult to cook, the seed coat is difficult to remove and long cooking time is required by traditional processing methods for tenderization. In this study, the effect of processing methods like blanching, soaking and cooking on water absorption, leached solids, swelling power, cooking time and sensory qualities of grass pea seeds were investigated. The soaking solutions used were mixed with salt solution, wood ash solution and double distilled de-ionized water. Blanching significantly (p < 0.05) increased total water absorbed, swelling power, leached solids and reduced cooking time compared to unbalanced seeds. Soaking blanched seeds in salt or wood ash solution was noted to be most effective in promoting seed softening during cooking, compared to double distilled water. Blanched grass pea seeds soaked for 12 hours in the three soaking solutions caused reduction of 60 %, 73 % and 68 %, respectively, in cooking time. In contrast, unblanched grass pea seeds soaked for 12 hours in the three soaking solutions caused reduction of 30 %, 46 % and 40 %, respectively, in cooking time. Water absorption, swelling power and leached solids values were negatively correlated (p < 0.05) with the cooking time. The study results indicated that blanching and hydration of grass pea seeds improved the sensory characteristics of cooked seeds, significantly reduced the cooking time and increased the weight and texture of the cooked seeds. Application of blanching preceded by soaking at village level as an integral part of traditional methods of processing grass pea seeds, thus offers the dual advantage of saving of valuable fuels by shortening cooking time, as well as rendering the seeds more acceptable to consumers. In the absence of salt, wood ash suspension treatment may be a satisfactory alternative in the production of quick-cooking grass pea seeds.

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“…Phenolic content of seed coats and cotyledons was reported to be changed during development for HTC defect (Jones and Boulter 1983). HTC grains cell wall reported to have smaller intercellular spaces (Gracia et al 1993) which attributed to the changes occurred in cell wall components during hardening (Hincks and Stanley 1987;Liu and Bourne 1995). This led to decrease in leaching of phenolic content during soaking among hard grains as compared to ETC grains (Xu and Chang 2008).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

“…Limited inter as well as intra-cellular water availability is attributive of this defect (Hincks and Stanley 1987). b-eliminative degradation of pectin is also an important factor which resulted in the HTC defect.…”

Section: Introductionmentioning

confidence: 99%

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

et al. 2017

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The present study was aimed to evaluate the differences among anti-nutritional factors in relation to mineral absorption and protein digestibility of Easy-tocook (ETC) and Hard-to-cook (HTC) grains from different kidney bean (KB) accessions.HTC grains showed lower a* (redness to yellowness) and b* (greenness to blueness) values and L* value than ETC grains. HTC grains had significantly higher Ca and Zn and lower Cu, Mn and Fe than ETC grains. ETC and HTC grains showed significant variation in mineral, total phenolic content (TPC), tannin and phytic acid content. TPC and tannin content were significantly higher for HTC grains, on the contrary phytic acid content was lower than counterpart ETC grains. Protein and in vitro protein digestibility (IVPD) also varied significantly between HTC and ETC grains and was found to be lower for HTC grains. Majority of phenolic compounds (PCs) were present in bound state in both ETC and HTC grains. Moreover, HTC grains showed higher amount of chlorogenic acid and catechin content than ETC grains in bound form. ETC and HTC grains from dark color accessions showed higher catechin content.

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Hard-to-cook defect in black beans. Soaking and cooking processes

Cited by 34 publications

References 6 publications

Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy

Analysis of Hard-to-Cook Red and Black Common Beans Using Fourier Transform Infrared Spectroscopy

Effects of blanching and soaking on some physical characteristics of grass pea (<i>Lathyrus sativus</i>)

Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions

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