Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing |
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| Affiliation: | 1. Department of Food Science, University of Otago, Dunedin 9054, New Zealand;2. Riddet Institute, Palmerston North 4442, New Zealand;3. Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;1. Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany;2. Theilen Maschinenbau GmbH, Achternstraße 1, 26316 Varel, Germany;3. Leibniz Institute for Plasma Science and Technology, Felix-Hausdorff-Straße 2, 17489 Greifswald, Germany;4. University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy;1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil;2. Agronomic Institute (IAC), Campinas, SP, Brazil;1. Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand;2. Department of Food Science, University of Otago, Dunedin, New Zealand;3. AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand |
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| Abstract: | This study investigated the use of pulsed electric fields/PEF (electric field strengths 1–2 kV/cm, specific energy 9–127 kJ/kg) to facilitate calcium uptake into black beans in preserving their hardness from thermal degradation during subsequent cooking (1 h, 70–90 °C). Increasing specific energy reduced CaCl2 concentration in PEF processing media to 100 ppm to improve the hardness of cooked black beans. Those pre-treated at lower energy required min. 300 ppm CaCl2. Cooked black beans with PEF-pretreatment shared similar hardness as without PEF but unexpectedly chewier (18–43% more energy to disintegrate the beans). In vivo mastication study showed particle size at 18 and 24 s of mastication was significantly different (p < 0.05) wherein “PEF without CaCl2” had the smallest particles compared to “No PEF with CaCl2” and “PEF with CaCl2”. The outer seed coats of PEF-pretreated beans were easily masticated to smaller and consistent particles. This implies that PEF improved particle breakdown during mastication. |
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