Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers

ABSTRACT: As an alternative to standard metal cans, 2 large-scale, reusable containers were constructed with volumetric capacities 3.6 to 3.8 times greater and process times 1.36 to 2.05 times longer than a nr 10 can. Effects of increased process time on product quality were measured by conducting objective color and texture evaluations on green beans and pinto beans canned in both containers. Green beans and pinto beans had comparable texture profiles to beans processed conventionally in nr 10 cans. The color of green beans also was comparable; the color of pinto beans was darker, possibly due to contact with the metal container. Color and texture differences were minimal between inner and outer product layers.     

Effect of Germination on Oligosaccharides and Nonstarch Polysaccharides in Navy and Pinto Beans

Effect of germination on raffinose-oligosaccharides, and nonstarch polysaccharides in C-20 navy and Pindak pinto beans was investigated using solvent fractionation and chromatographic methods. Approximately 70-80% of total raffinose and stachyose was removed by germination for 6 days. Ungerminated navy and pinto beans contained 21.75% and 18.84% total nonstarch polysaccharides, respectively. Germination did not significantly change the yields of soluble and insoluble nonstarch polysaccharides. Arabinose in the soluble nonstarch polysaccharides was significantly increased by germination. Germination increased the viscosity of soluble nonstarch polysaccharides. However, the viscosity increase of the soluble nonstarch polysaccharides from germinated pinto beans was significantly greater than that from germinated navy beans.     

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.     

Processing to Improve Quality of Dehydrated Precooked Pinto Beans

The firmness of precooked and rehydrated beans after soaking in water at 30°C/2 hr and 82°C/1 hr was lower than that after soaking at 82°C/1 hr or 22°C/12 hr. The 22°C/12 hr soaking yielded the lowest butterflying (8.0%). Steam precooking at 100°C/1 hr produced less splitting, lighter color, and firmer texture than pressure precooking. High initial humidity dehydration reduced splitting. Beans after soaking at 30°C/2 hr and 82°C/1 hr, precooking at 100°C/1 hr, and dehydrating at 65°C/6 hr with initial 95% relative humidity were better regarding firmness, butterflying (11.6%), and moisture content (10.4%).     

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.     

Evaluation of Canning Quality Traits in Black Beans (Phaseolus vulgaris L.) by Visible/Near-Infrared Spectroscopy

Black bean (Phaseolus vulgaris L.) processing presents unique challenges because of discoloration, breakage, development of undesirable textures, and off-flavors during canning and storage. These quality issues strongly affect processing standards and consumer acceptance for beans. In this research, visible and near-infrared (Vis/NIR) reflectance data for the spectral region of 400–2,500 nm were acquired from intact dry beans for predicting five canning quality traits, i.e., hydration coefficient (HC), visual appearance (APP) and color (COL), washed drained coefficient (WDC), and texture (TXT), using partial least squares regression (PLSR). A total of 471 bean samples harvested and canned in 2010, 2011, and 2012 were used for analysis. PLSR models based on the Vis/NIR data showed low predictive performance, as measured by correlation coefficient for prediction (R _pred) for APP (R _pred?=?0.275–0.566) and TXT (R _pred?=?0.270–0.681), but better results for predicting HC (R _pred?=?0.517–0.810), WDC (R _pred?=?0.420–0.796), and COL (R _pred?<?0.533–0.758). In comparison, color measurements from a colorimeter on drained canned beans showed consistently good predictions for COL (R _pred?=?0.796–0.907). In spite of the low or relatively poor agreement among the sensory panelists as determined by multirater Kappa analysis (K _free of 0.20 for APP and 0.18 for COL), a linear discriminant model using the Vis/NIR data was able to classify the canned bean samples into two sensory quality categories of “acceptable” and “unacceptable”, based on panelists’ ratings for APP and COL traits of canning beans, with classification accuracies of 72.6 % or higher. While Vis/NIR technique has the potential for assessing bean canning quality from intact dry beans, improvements in sensing and instrumentation are needed in order to meet the application requirements.     

Thermal Stabilities of Peroxidases from Fresh Pinto Beans

Heat stabilities of crude and partially purified soluble (SPOX), ionically bound (IPOX) and total peroxidase (TPOX) from fresh pinto beans were investigated at 55–90°C. Heat inactivation of peroxidase (POX) followed first-order reaction kinetics. Each inactivation curve consisted of two linear parts: initial rapid inactivation (heat-labile) followed by slower inactivation (heat-stable). IPOX showed activation during heat treatment with a highly heat-stable isoenzyme (D₉₀=40 min) which was more heat-stable than SPOX. Activation energies for heat-stable parts of crude IPOX and SPOX were, respectively, 12.1 and 36.4 kcalmol-1 with z values 45.4 and 14.1C°. Heat stable SPOX isoenzymes (D₇₀=22.6) were obtained by 65–95% (NH₄)₂SO₄ precipitation from crude SPOX. Two POX fractions (F1 and F2) were separated from TPOX by ion-exchange chromatography.     

Functional Properties of Extrudates from High Starch Fractions of Navy and Pinto Beans and Corn Meal Blended with Legume High Protein Fractions

High protein fractions (HPF) of navy and pinto beans were mixed with high starch fraction (HSF) or corn meal and extrusion-cooked. HSF of pintos blended with hull fractions was extruded at 132°C. Expansion index (EI), density, color, water absorption (WAI), water (WSI) and nitrogen solubility (NSI), oil absorption (OAC) and emulsification (OEC) were evaluated. Extruded blends had lower EI and OAC, higher protein density and OEC than extruded corn or HSF. WAI and WSI were variable. EI decreased with increased protein. Scanning electronic microscopy showed protein level had pronounced influence on microstructure, size of air cells and smoothness of cell walls. Hull fraction added to HSF, caused decreases in EI, WAI, WSI while NSI, OAC and OEC were unaffected.     

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.     

Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers

As an alternative to standard metal cans, 2 large, reusable containers with volumetric capacities 3.6 to 3.8 times larger than a standard #10 can were constructed of nickel‐plated steel. Process times and cold point determinations were previously determined using mathematical approximations of heat‐penetration data. It was necessary to verify the adequacy of these process times using inoculated containers. Because it was impractical to use traditional inoculated can procedures, a modification was developed using spores of Clostridium sporogenes PA3679 immobilized in alginate beads contained in brass tubes. Adequacy of the calculated thermal processes was demonstrated; no viable anaerobic spores survived in the inoculated packs.     

不同品种红小豆的品质评价研究

以北京、河北、东北3个红小豆主产区的15个有代表性的红小豆品种为试验材料,对其10个品质性状进行主成分分析和综合评判。结果表明:主成分分析提取出3个主成分,累计贡献率已高达84.252%,可以反映红小豆品质的绝大部分信息。籽粒明度值L*、百粒重、蛋白质、出沙率、砂质感、淀粉粒径为影响小豆品质的最主要因子。用这3个主成分代替原来的10个品质因子对小豆进行综合评判,筛选出外观品质好的品种为日本红、农安红、保红947、中农科2号,加工品质和综合品质好的品种为中农科3号、保8824-17、保876-16、京农8号。     

Tuna Protein Nutritional Quality Changes after Canning

Albacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115°C for 55 or 90 min. Proximate composition, total amino acid and available lysine content were determined during different phases of the process. Water and protein were lost in all phases and fat content increased. There was a decrease in available lysine during cooking but no loss in total amino acids. Nutritional evaluation of the protein showed differences in biological value and net protein utilization when the canned tuna was mixed with bread flour.     

Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer

A rotating chamber dry roaster using pre-heated ceramic beads as heat transfer media was used to roast navy beans. Processing conditions were: beads temperature, 240 and 270°C; bean-to-bead ratio, 1/10 and 1/15 and contact times of 1 and 2 min. Product temperatures achieved ranged from 92–125°C for the eight runs. Heat transfer coefficients varied from 3.6–23.4 W/(m²) (°C). Roasted products showed reduced water-soluble nitrogen content and gel forming capacity, increased water-holding capacity and cold paste viscosities, and no changes in available lysine and degree of starch damage. Residual trypsin inhibitor (TIA) and hemagglutinin activity varied from 92 to 22%, and 48 to 1%, respectively. A correlation was found to exist between nitrogen solubility index and TIA of products. Roasting caused fracture and separation of hulls, and facilitated their removal.     

Quality Attributes of Fermented and Acidified Green Beans

A study was conducted with two styles and four blanch methods on green beans which were acidified with one of four organic acids or fermented. The beans were compared with conventional canned beans for selected quality attributes. Analyses showed that acidified and fermented beans were acceptable in color, firmness and flavor regardless of style, blanch or storage. The acidified and fermented beans were much firmer with less sloughing than conventional canned beans. Minor differences were noted in nutritive value of the beans. Panel ratings for flavor of acidified beans were not significantly different from the conventional canned beans except in fermented beans. Flavor differences in fermented beans were probably caused by flavor volatiles produced by the bacteria. Acidified and fermented beans should be suitable for many types of dishes prepared with green beans such as casseroles, salads, etc. as well as for salad bars.     

黔江肾豆营养品质研究

以黔江肾豆为对象进行理化分析研究并运用Englyst法对其碳水化合物消化速度做进一步测定。结果表明：肾豆籽粒中蛋白质含量达(23.08±0.97)%、淀粉含量为(43.44±0.69)%、脂肪含量为(2.72±0.09)%、粗纤维含量为(3.90±0.04)%、灰分含量为(3.19±0.06)%、还原糖及非还原糖含量分别为(1.38±0.03)%、(0.29±0.05)%,钾镁含量高、而钠含量低,其中蛋白质评价必需氨基酸指数(EAAI)为0.87,氨基酸比值系数(RC)为0.91,是一种低脂高蛋白高矿物元素含量的优质食物资源。肾豆富含慢速消化淀粉,含量达(41.46±0.64)% (以干基淀粉计),加热糊化对其含量有降低作用。     

Dehydrated Precooked Pinto Bean Quality as Affected by Cultivar and Coating Biopolymers

The relationship of cultivars and coating treatment to quality of precooked dehydrated pinto beans was investigated. The pinto cultivars, studied were Fiesta, Othello, and Topaz, and 12 types of biopolymers, including modified starches, dextrins, maltodextrins, and alginate, were used as coating agents. Beans were blanched, soaked, steam cooked, coated by dipping in biopolymer solutions at 70°C and dried in a convection oven. Eight biopolymers effectively reduced splitting of beans without detrimental effects on rehydration, firmness, or color. Cultivar had a strong effect on wholeness of bean products and Fiesta was best for dehydration. Residual trypsin inhibitor activity of precooked pinto beans was ～5%.     

Controlled Atmosphere and Ethylene Effects on Quality of California Canning Apricots and Clingstone Peaches

Storage at 2% O₂ plus 5% CO₂ at 1.1°C maintained higher flesh firmness and lower pH and retarded decay more effectively than air storage of immature (M1) and over-mature (M3) Patterson and Tilton apricot fruits. CA storage of fruits picked at the optimum maturity stage (M2) produced little benefit over air storage, however. -Treatment with 100 ppm ethylene for 48 hours accelerated softening and color change at 20°C compared to ripening in air and may potentially be used to prepare immature apricot fruits for canning in the shortest possible time. Large differences in storageability and canned quality following storage were found among the five clingstone peach cultivars tested. Loadel and Carolyn: peaches, if in sound condition at harvest, can be stored for up to 4 wk under 2% O₂+ 5% CO₂ at 1.1°C. Andross, Klamt and Halford peaches should be stored for shorter storage periods only. Fruits ripened at 20°C with ethylene (100 ppm for 48 hr) were similar to those ripened without it in appearance, texture, and flavor.