The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

Aravindakshan, Shruti; Nguyen, Thi Hoai An; Kyomugasho, Clare; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2022.111377

Cited by 7 publications

(4 citation statements)

References 55 publications

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“…The rehydration characteristics of dried edible mushrooms and their texture after rehydration are closely related to the internal microstructure (Aravindakshan et al ., 2022; Liu et al ., 2022). The interior of the mushroom cap consists of a number of undirected dilated tubular mycelia, which are crosslinked to form a number of cavities.…”

Section: Results and Analysismentioning

confidence: 99%

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Wang,

Feng,

et al. 2024

Int J of Food Sci Tech

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SummaryMonochromatic light has been shown to improve the flavour quality of dried mushrooms, but its effect on the nutritional, bioactive, antioxidant, rehydration and textural properties has not been studied. In this study, the effects of monochromatic light on these qualities of the dried Suillus granulatus were investigated and the porous characteristics and spore morphology were observed. The results showed that contents of soluble sugars, soluble proteins, flavonoid, phenolics, DPPH and rehydration under blue light were higher on the sixth day, it was 1.85 times, 1.58 times, 1.27 times and 1.20 times of the lowest content, respectively. While ABTS and FRAP were higher on the ninth day. The values are 33.5% and 0.749 mmol/LFeSO4, respectively. The texture of rehydrated mushrooms was higher under red light and lower under blue light. Clear pore structure and severely deformed spores can be observed under blue light, revealing the reason why mushrooms have better qualities under light. Correlation analysis results showed that nutrients, active components, antioxidant activity and rehydration showed a strong positive correlation. Totally, blue light is a promising processing technology to improve the quality of dried mushrooms.

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Section: Results and Analysismentioning

confidence: 99%

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Wang,

Feng,

et al. 2024

Int J of Food Sci Tech

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“…Rehydration properties in terms of rehydration ratio, rehydration rate constant, and rehydration time were measured to represent the capability of water absorption during the rehydration process of the dried red beans [ 4 , 10 , 23 ].…”

Section: Methodsmentioning

confidence: 99%

“…The weight of the sample was recorded every minute (w t ) until it reached equilibrium (w e ). The weight gain on rehydration (WGR) expressed as Equation ( 9) was fitted to the semi-empirical first-order kinetic model (Equation (10)), and the rehydration rate constant was then estimated using a nonlinear regression method. WGR = w e − w t w e × 100 (9) WGR = WGR e − (WGR e − 1) exp(−k r t) (10) The rehydration time (RT) was measured according to Luithui and Meera [19] with some modifications.…”

Section: Rehydration Propertiesmentioning

confidence: 99%

“…The emphasis on storage stability and the impact of various drying methods on bean structural integrity underscores the need for precision in the drying process. Studies have explored the role of innovative pre-treatments and drying combinations in enhancing both drying efficiency and product quality, suggesting that new approaches could significantly improve outcomes [ 4 , 10 , 11 , 12 , 13 ]. Additionally, addressing challenges like nonuniform heating through advanced drying techniques represents a frontier in drying technology, aiming to achieve uniform quality and efficiency [ 14 , 15 , 16 , 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Thonglit,

Suanjan,

Chupawa

et al. 2024

Foods

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This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.

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Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)

Lee

Kim

et al. 2023

Food Sci Biotechnol

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The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

Cited by 7 publications

References 55 publications

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Effect of different monochromatic lights on nutritional, antioxidant properties and spore microstructure of dried mushroom (Suillus granulatus)

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)

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