TY - JOUR
T1 - Quality Assessment of Dried-Bean with Biochemical Parameters
AU - Anaya, I.
AU - Cruz, M. T.
AU - Santiago, T.
AU - Muñoz, J. L.
AU - Vizcarra, M.
PY - 2003/11
Y1 - 2003/11
N2 - This work reports the quality assessment study of beans preserved through batch dehydration introducing tempering cycles and a control without them. The parameters considered were viability, germination, lipoxygenase activity, and digestibility percentages, as well as changes in the molecular weights of the albumin and globulin protein fractions. Since a similar final humidity content was reached, it can be considered that from the bean dehydration treatments, those with batch tempering cycles always resulted better compared to those without the application of tempering periods. The viability, germination, and lipoxygenase activity tests showed lower values compared to a control sample in all cases; however, these indexes 'were even lower when the sample was dried without the application of tempering cycles. The effect of the drying process with and without tempering cycles on digestibility showed a slight increase in this parameter compared to the control sample. The effect of the different drying treatments on protein molecular weights showed that, when the process temperature was higher, molecular aggregates were apparently present with weights similar to those in the control sample. From the treatments with tempering cycles, the best scheme was at 70°C and 5 drying time × 30 tempering time periods.
AB - This work reports the quality assessment study of beans preserved through batch dehydration introducing tempering cycles and a control without them. The parameters considered were viability, germination, lipoxygenase activity, and digestibility percentages, as well as changes in the molecular weights of the albumin and globulin protein fractions. Since a similar final humidity content was reached, it can be considered that from the bean dehydration treatments, those with batch tempering cycles always resulted better compared to those without the application of tempering periods. The viability, germination, and lipoxygenase activity tests showed lower values compared to a control sample in all cases; however, these indexes 'were even lower when the sample was dried without the application of tempering cycles. The effect of the drying process with and without tempering cycles on digestibility showed a slight increase in this parameter compared to the control sample. The effect of the different drying treatments on protein molecular weights showed that, when the process temperature was higher, molecular aggregates were apparently present with weights similar to those in the control sample. From the treatments with tempering cycles, the best scheme was at 70°C and 5 drying time × 30 tempering time periods.
KW - Bean drying
KW - Bean lipoxygenase
KW - Germination
KW - Protein molecular weights
KW - Tempering cycles
KW - Viability
UR - http://www.scopus.com/inward/record.url?scp=0242364805&partnerID=8YFLogxK
U2 - 10.1081/JFP-120021336
DO - 10.1081/JFP-120021336
M3 - Artículo
SN - 1094-2912
VL - 6
SP - 449
EP - 459
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -