Hydration of broken carioca beans: Kinetics and changes in composition and techno-functional properties
Maceration of bean grains reduce antinutritional substances and cooking time. The hydration of broken beans differs from that of whole beans due to their larger surface area and the absence of seed coat resistance to water penetration. Therefore, the aim of this work was to investigate the effect of...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | Brasil |
| Institución: | Instituto de Tecnologia de Alimentos (ITAL) |
| Repositorio: | Repositório do Instituto de Tecnologia de Alimentos |
| Idioma: | inglés |
| OAI Identifier: | oai:http://repositorio.ital.sp.gov.br:123456789/871 |
| Acceso en línea: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/871 |
| Access Level: | acceso abierto |
| Palabra clave: | Carioca bean flour Phaseolus vulgaris Soaking Beany flavor |
| Sumario: | Maceration of bean grains reduce antinutritional substances and cooking time. The hydration of broken beans differs from that of whole beans due to their larger surface area and the absence of seed coat resistance to water penetration. Therefore, the aim of this work was to investigate the effect of temperature on the hydration kinetics of broken carioca beans and the chemical composition, and techno-functional properties of macerated flour. The hydration curve of broken grains showed no lag phase due to their larger surface area and exposed interiors. The hydration time decreased with the temperature rise and was shorter for broken beans compared to whole grains, while the equilibrium moisture content was similar. The protein, ash, carbohydrate, and lipid content of flours did not differ significantly between untreated and macerated flours. Phytic acid and moisture content were reduced in the macerated flour. Techno-functional properties remained unchanged, however the macerated showed higher viscosity and setback values obtained by rapid visco analyzer and produced a firmer and more adhesive gel. Off-flavor compounds from aldehyde, alcohol, ketone, and furan classes were more prevalent in the macerated flour, probably due to increased oxidation during processing. The results presented in this work show how hydration affects broken carioca beans providing information for improving the processing efficiency and quality of carioca bean byproducts. |
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