Rapid Rehydration Methods for Dried Beans

Rapid methods of rehydrating dried kidney, pinto or navy beans by soaking at 82°C or 93°C for 5, 10 or 30 min were compared to standard 18 hr soaking at ambient temperature. Canned beans processed 21 min at 121°C had higher drained weights and softer texture with fewer split beans than those processed 41 min at 116°C. Kidney, pinto and navy beans soaked 30 min at 82°C had higher drained weight than those soaked 30 min at 93°C. Hydration coefficient (2.07) of controls (18-hr soak) and beans soaked 82°C (1.94) or 93°C for 30 min were not different. Pre soaking 30 min at 82°C provided adequate rehydration prior to canning.     

Starch characteristics of black bean,chick pea,lentil, navy bean and pinto bean cultivars grown in Canada

The physicochemical properties of starches from different cultivars of black bean, chick pea, lentil, navy bean, smooth pea and pinto bean were examined. Starch granule size ranged from 8 to 35 μm. The starch granules were round to elliptical with smooth surfaces. The total amylose content ranged from 23.0 to 29.5%, of which 6.0–14.9% was complexed by native lipid. All starches showed a ‘C’ type X-ray pattern. The peak at 2θ=5.54 (characteristic of B type starches) was most pronounced in pinto bean and black bean starches. Relative crystallinity followed the order: pinto bean>lentil∼smooth pea∼chick pea∼black bean∼navy bean. The swelling factor (at 80 °C) followed the order: black bean>smooth pea∼chick pea>lentil>navy bean>pinto bean, whereas, amylose leaching (at 80 °C) followed the order: lentil>smooth pea>chick pea>black bean>navy bean>pinto bean. Pinto bean starches showed the highest gelatinization transition temperatures and enthalpies of gelatinization, whereas, the highest gelatinization temperature range was exhibited by black bean starches. All legume starches exhibited high thermal stability during the holding cycle (at 95 °C) in the Brabender viscoamylogram. However, they differed significantly with respect to the viscosity at 95 °C and the degree of set-back. These differences were more pronounced in pinto bean starches. The extent of syneresis followed the order: black bean>chick pea∼lentil>smooth pea>navy bean>pinto bean. Differences in physicochemical properties were more marked among cultivars of black bean, and between cultivars of chick pea and smooth pea starches. This study showed that black bean and pinto bean starches differed significantly from each other, and from the other starches, with respect to the magnitude of interaction between starch chains within the amorphous and crystalline domains.     

Effect of Temperature on Properties of Extrudates from High Starch Fractions of Navy, Pinto and Garbanzo Beans

High starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132°C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emul-sification capacity of- bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110°C to 132°C.     

High Temperature Extrusion Effects on Protein Solubility and Distribution in Navy and Pinto Beans

Osborne protein solubility fractionation and polyacrylamide gel electrophoresis (PAGE) showed changes in protein distribution during high temperature extrusion of pinto and navy bean high starch fraction (HSF). A high degree of protein insolubility was found after extrusion, which resulted in a decrease in solubility of albumin and globulin fractions and an increase in the residue. An extrusion temperature of 110°C had a greater effect on solubility of albumin and globulin fractions of pinto than navy bean. Sodium dodecyl sulfate (SDS)-PAGE showed more changes in subunit patterns of albumin and globulin for pinto than for navy beans at 110°C. Higher temperatures of 135 and 150°C caused greater changes in gel electrophoretic patterns of albumin and globulin fractions of navy beans.     

Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions

High starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X-5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27%, for pinto 30% and for garbanzo 26%. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85%, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo beans.     

Canning Quality Evaluation of Pinto and Navy Beans

Thermal processing of pinto and navy beans at 121.1°C for 16 or 14 min in a still retort gave similar sterilization value (F_o= 10) as the processing at 115.6°C for 45 min. The 121.1°C/16 or 14 min process produced beans with greater firmness than the 115.6°C/45 min process. The addition of CaCl₂ and EDTA improved firmness and color of canned beans. Calcium chloride also reduced clumping and splitting of the canned beans. Sensory evaluation showed that the acceptability of canned beans was reduced when CaCl₂ was increased up to 10 mM. High correlation between firmness and soluble pectin in various bean cultivars implied that soluble pectin content could be used as a parameter for screening bean cultivars with desirable firmness.     

A study of the apparent diffusion coefficients for ascorbic acid losses from peas during blanching in water

Blanching is an important pretreatment in the processing of many vegetables. The previous studies concluded that the major losses of ascorbic acid from peas during blanching in water are due to leaching process. Therefore this study is concerned with the loss of ascorbic acid from peas during water blanching at 50,60,70,80 and 90°C for 0, 2, 4, 6, 8, and 10 min, in an attempt to elucidate the mechanisms involved in such losses. When the agitation of the blanch water is sufficient, the surface resistance is made negligibly small, and the total resistance to the loss of ascorbic acid from peas to the blanch water is controlled by diffusion mechanism only. So the apparent diffusion coefficients (D) for ascorbic acid loss from peas were calculated after blanching under various conditions. When the temperature ranged from 50°C to 90°C, values of D were found to be in the range of 0.94 × 10^?8 to 1.94 × 10^?8 m² s^?1, having an activation energy of 18.71 kJ/mol. Also the results indicated that, if there was a sufficient agitation, the leaching of ascorbic acid from peas during blanching in water was controlled by “diffusion”.     

Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water

“Arai” (washing) is a traditional cooking method of fish preparation in Japan. Carp muscle slices were washed in water (49°C for 15 sec, or 0°C for 10 min), and examined for physical and biochemical changes. At 49°C, rigor-mortis was accelerated, resulting in a marked decrease of muscle slice thickness. ATP degradation proceeded faster at 49°C than at 0°C. Arai treatment at 49°C increased myofibrillar Mg²⁺ - AT-Pase activity 8-9 times in the absence of Ca²⁺, but did not affect activity in the presence of Ca²⁺ as much, giving only a 1.2 times increase.     

Physicochemical Properties of Field Pea, Pinto and Navy Bean Starches

Legume starches were compared for physicochemical properties that may explain differences in functional properties. Field pea starch had higher amylose, greater swelling power and solubility, and lower pasting temperatures than pinto and navy bean starches. Scanning electron microscopy (SEM) showed that field pea starch had larger, more irregularly shaped granules and more broken large granules than pinto or navy starches. The most starch damage was observed for field pea. Pinto and navy bean starches had greater resistance to swelling at 60°C than field pea indicating a more strongly bonded micellar network. Higher cold paste viscosity was observed for navy bean and field pea.     

Identification of E-Hex-3-enal as an important contributor to the off-flavour aroma in kiwifruit juice

Mechanical damage to dry kidney beans was assessed using hot and cold water soak-tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soak-tests had no cause-and-effect relationship to damage found in the cans after thermal processing. However, significant correlations were found between both kidney bean density and seed coat weight, and the proportion of damaged beans in the can after processing (P <0.01). The proportion of damaged beans found in the can after thermal processing increased significantly when the ratio of the seed coat weight to bean volume ratio was < 10 g ml^?1. These two simple measurable parameters offer potential for predicting canning quality of kidney beans.     

Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small‐scale and an industrial method

The use of laboratory canning techniques to predict the commercial canning quality of dry beans is widely accepted in bean breeding. The validation of laboratory canning procedures is determined by its relationship with commercial practices. Laboratory evaluation of the canning quality of industrially canned beans obtained from retailers stressed that canning quality standards for South African small white beans in tomato sauce need defining. Four small white bean cultivars were canned and evaluated according to laboratory procedures and the same cultivars were supplied to an industrial canner to be canned according to industrial procedures. Different canning parameters used in the laboratory (hydration coefficient, percentage washed drained weight, visual appearance, splits, size, texture and colour) and by industry (water uptake, percentage washed drained weight, splits, size) necessitated the use of multivariate analysis to compare the two sets of data. Canonical variate analyses showed the same groupings of cultivars according to canning quality for laboratory and industrial canning. Laboratory procedures were therefore as successful as industrial procedures in grouping cultivars according to canning quality. For bean breeding purposes, it was also shown that the laboratory canning and evaluation method is able to detect the same environmental and genetic effects on canning quality that also affect industrial canning. Copyright © 2006 Society of Chemical Industry     

Inhibition of Broad Bean Lipoxygenase

The enzyme lipoxygenase (E.C.1.13.1.13) was extracted from broad bean (Vicia faba) and purified 50-fold. The enzyme reaction was inhibited by phenolic antioxidants, the broad bean coat itself, sulfhydryl compounds, sulfhydryl reagents, and by metal binding agents. The inhibition by metal binding agents could be reversed by the addition of Ca⁺⁺ and Mn⁺⁺. Dialysis against 1 × 10^?3M cyanide for 24 hr resulted in a complete loss of activity which could be regained by the addition of calcium. The enzyme was completely denaturated by heating at 75°C for 10 sec. A 2-min blanch of the fresh broad beans in boiling water or steam completely inactivated the enzyme.     

Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching

Whole carrots were blanched at four temperatures for five time periods, then blanched again for 6 min at 100°C. A control sample was blanched 8 min at 100°C. All samples were then dehydrated. Very slight differences in rehydration ratios between treatments were observed. The 50°C blanch gave a firmness equal to or less than the control for all blanch times. The carrots blanched at 55°C for 15, 30 and 45 min were less firm than the control while the 60 and 90 min blanched samples were firmer than the control. The 60 and 65°C blanched samples had significantly firmer texture than the control when blanch time was > 30 min. Blanching carrots for 45 min at 65°C increased firmness of the rehydrated product by 51% for uncooked and 27% for cooked.     

Effect of Fertilization, Postharvest Handling and Blanching Temperature on the Drained Weight of Canned Summer Squash

There was no apparent effect on drained weight or firmness when three rates of calcium fertilization and two rates of potassium fertilization were applied to a test planting from which two harvests of raw summer squash were canned. However, high Ca (L₂) decreased dry matter and increased structural carbohydrates and tissue Ca in the canned product. Precooling increased drained weight and dry matter, but drastically reduced firmness of the canned product. Noncooled canned squash had lower drained weights and pH, but greater firmness and higher water soluble pectin and cellulose content. Blanching at 99°C increased drained weight; blanching at 88°C decreased drained weight, but increased calgonsoluble pectin content.     

Blanch Temperature/Time Effects on Rheological Properties of Applesauce

Peeled and cored ‘Idared’ and ‘Rome’ apples were blanched in water for 20, 40, and 60 min at 35°. 47°. 59°. 71°. and 83°C minor to making into applesauce by a conventional process each month from Nov. through March. USDA Consist meter values decreased as blanch temperature increased from 35° to 59°C and increased again from 71° to 83°C. There was little variation in flow behavior index (“n” values). Yield stress increased as blanch temperature increased from 35° to 59°C and decreased from 71° to 83°C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59° to 71°C before making into applesauce gave substantially thicker sauces than unbalanced apples.     

Incorporation of pulse flours of different particle size in relation to pita bread quality

BACKGROUND: To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse flours (25, 50, 75%) and wheat flour or 100% pulse flours and adjusting the amount of water required for mixing based on farinograph water absorption. Pita bread quality was evaluated according to diameter, pocket height, specific loaf volume, texture and crust colour. RESULTS: Blends made from pulse flours with coarse particle size showed higher rates of water absorption. All composite flours and 100% pulse flours produced pitas with pockets, confirming their suitability for this product. Crust colour of pitas was affected less by navy bean flour than by lentil flour. Pita breads made with pinto bean flour were superior in texture. Overall, navy and pinto bean flours appeared more suitable for pita bread. Flours with coarse particle sizes produced pitas with better colour and texture. Sensory parameters of pitas containing 25% coarse pinto or navy bean flour were as good as or better than those from the wheat control. CONCLUSION: Acceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%. Copyright © 2012 Society of Chemical Industry     

SOFTENING KINETICS OF COOKED DRY BEANS AT TEMPERATURES BELOW 100C

New value‐added dry bean products, such as sugar‐coated beans, require a shorter cooking time (15–30 min) and lower temperature (under 100C) than typical canned beans. Michigan bean classes navy, great white northern, small white, small red, dark red kidney, light red kidney, vine cranberry, bush cranberry, pinto and black beans were cooked at constant water temperatures of 90, 95 and 99C for 5–120 min. Isothermal rate constants for texture were estimated at each temperature for each bean class based on a modified first‐order model and an n ^th ‐order model. Heat transfer coefficients were estimated using aluminum beans and lumped capacity analysis. Isothermal parameters (rate constant and activation energy) and a nonisothermal parameter (activation energy) were used to predict texture from dynamic‐temperature experiments. The first‐order model (isothermal) was accurate up to 30 min, but was not appropriate for time greater than 30 min. The n ^th ‐order was considered superior to the modified first‐order model, because only three rather than four parameters needed to be estimated for similar accuracy. The nonisothermal method can save experimental time compared with the isothermal method, because additional experiments at different constant temperatures are unnecessary. A nomograph of equivalent heating time versus constant heating temperature was shown as a useful tool for process design.     

α-Amylase inhibitor levels in seeds generally available in Europe

The α-amylase inhibitor (αAI) levels in 18 seeds, which are generally available throughout Europe, have been determined. Kidney beans, haricot beans, pinto beans and runner beans had high contents of αAI (2–4 g equivalent kg^?1 seed meal). Butter beans, blackeyed peas, chickpeas, field beans and sweet lupinseeds contained 0.1–0.2 g inhibitor equivalent kg^?1 seed meal. No αAI activity was detected in samples of adzuki bean, lentils, mung beans, peas, soya beans, sunflower seeds or winged beans. The αAI activity present in whole kidney beans was relatively heat-resistant. However, it could be completely abolished by aqueous heat treatment of fully imbibed beans at 100°C for 5–10 min.     

Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto

Bean (Phaseolus vulgaris L.) lectins and oligosaccharides are the anti-nutrients that limit dry bean consumption. The objective of this study was to study the effects of low temperature (85 °C) extrusion and steam-cooking (82 °C) on the fate of lectin, analysed as phytohemagglutinin activity (PHA), and the oligosaccharides, raffinose and stachyose. Both extrusion processing and steam-cooking significantly (p ? 0.05) reduced the lectin in bean flour by 85–95% over raw bean flours (control). The stachyose content in extruded navy bean flours was comparable to that in raw and steam-cooked flours while extruded pinto bean flour had significantly lower stachyose content than that found in raw and steam-cooked flour. The raffinose content of both navy and pinto extruded flours, though lower than raw bean flours, was significantly higher than that in steam-cooked flours. The results of this study demonstrated that extrusion processing at relatively lower temperature can be effective in eliminating lectins and reducing oligosaccharides.     

Accumulation of Calcium in Bean Cultivars Differing in Seed Size

Accumulation of Ca, Mg and K, the principal cations in dry bean (Phaseolus vulgaris L) seed, was studied under field and greenhouse conditions. ‘Cran-09’, a cranberry bean and ‘Norstar’, a navy bean, were grown to maturity under greenhouse conditions. ‘Cran-09’ had a seed weight of 605 mg, a seed Ca concentration of 1·2 g kg^-1 and a Ca harvest index of 0·032. The corresponding three parameters in ‘Norstar’ were a seed weight of 161 mg, a seed Ca concentration of 2·2 g kg^-1 and a Ca harvest index of 0·064. The difference in seed Ca concentration was not due to increased absorption of Ca by ‘Norstar’, but rather was due to a larger proportion of Ca in plant tops being diverted to the seed component. The larger seed Ca concentration in ‘Norstar’ was compensated to some extent by a smaller seed K concentration. In contrast to Ca, cultivar had relatively little effect on harvest indices for Mg, K, N and P. The average seed Ca concentration in six navy bean cultivars grown under field conditions was 90% more than that of three kidney and three cranberry bean cultivars. © 1997 SCI.