pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)

Haladjian, Nanor; Fayad, Rima; Toufeili, Imad; Shadarevian, Sossy; Sidahmed, M. M.; Baydoun, Elias; Karwe, Mukund V.

doi:10.1111/j.1745-4549.2003.tb00497.x

Cited by 20 publications

(24 citation statements)

References 23 publications

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“…Haladjian et al. (2003) also observed that beans soaked in alkaline (high) pH exhibited higher hydration rates which coupled with the β -elimination of pectin increases the cooking rate. The higher hydration rates could possibly be attributed to increased cell membrane permeability (Wanjekeche et al.…”

Section: Resultsmentioning

confidence: 90%

Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties

Kinyanjui

Njoroge

Makokha

et al. 2014

Food Science & Nutrition

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The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.

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Section: Resultsmentioning

confidence: 90%

Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties

Kinyanjui

Njoroge

Makokha

et al. 2014

Food Science & Nutrition

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show abstract

“…Such asymptotic models have been previously employed to describe the soaking process in kidneybeans (Abu-Ghannam & McKenna, 1997) and faba beans (Haladjian et al, 2003). The experimental data for each sample replication at each soaking temperature was fitted by non-linear regression to Eq.…”

Section: Primary Modelling Of Chickpea Water Absorption Datamentioning

confidence: 99%

Modelling the water absorption process in chickpeas (Cicer arietinum L.)—The effect of blanching pre-treatment on water intake and texture kinetics

Gowen¹,

Abu‐Ghannam²,

Frias³

et al. 2007

Journal of Food Engineering

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“…Therefore, to minimise the risk of microbial proliferation during soaking, it is desirable to shorten soaking times. Traditional methods of decreasing soak time include the use of high soak temperatures and the addition of salts to increase alkalinity of the soak water (Haladjian et al, 2003). The application of high hydrostatic pressures during soaking can also enhance hydration rates (Sangronis, Ibarz, Barbosa-Canovas, & Swanson, 2002), consequently decreasing the soaking time required.…”

Section: Introductionmentioning

confidence: 98%