Effects of altitude above sea level on the cooking time and nutritional value of common beans

1996 ◽  
Vol 49 (1) ◽  
pp. 53-61 ◽  
Author(s):  
Ricardo Bressani ◽  
Carlos Chon
Keyword(s):  
Sea Level ◽  
Nutritional Value ◽  
Cooking Time ◽  
Common Beans

scholarly journals Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 583 ◽  
Author(s):  
Qinghua Yang ◽  
Long Liu ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiaoli Gao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Sections ◽  
Nutritional Value ◽  
Outer Region ◽  
Pasting Properties ◽  
Cooking Time ◽  
Ordered Structures ◽  
Proso Millet ◽  
Cooking Process ◽  
Inner Region

Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso millet than in non-waxy proso millet. Many filamentous network structures were observed in the cross sections of cooked waxy proso millet. As the cooking time increased, the long- and short-range, ordered structures of proso millets were gradually disrupted, and the ordered structures were fully disrupted by 20 min of cooking. In both waxy and non-waxy proso millets, thermal and pasting properties significantly changed with an increase in the cooking time. This study provides useful information for the processing of proso millet in the food industry.

Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

2010 ◽  
Vol 43 (2) ◽  
pp. 443-449 ◽  
Author(s):  
Carlos A. Montoya ◽  
Jean-Paul Lallès ◽  
Stephen Beebe ◽  
Pascal Leterme
Keyword(s):  
Phaseolus Vulgaris ◽  
Nutritional Value ◽  
Common Beans

scholarly journals Chemical and physical composition of grain-type and food-type soybean for food processing

2009 ◽  
Vol 44 (7) ◽  
pp. 777-784 ◽  
Author(s):  
Josemeyre Bonifácio da Silva ◽  
Mercedes Concórdia Carrão-Panizzi ◽  
Sandra Helena Prudêncio
Keyword(s):  
Grain Size ◽  
Food Processing ◽  
Nutritional Value ◽  
Functional Foods ◽  
Active Form ◽  
Cooking Time ◽  
Biologically Active ◽  
Food Type ◽  
Physical Composition ◽  
Hexanal Content

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.

scholarly journals Research Article High temperature increases cooking time and seed darkening of common beans

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
R.L.M. Reis ◽  
D.A. Silva ◽  
J.G.R. Gonçalves ◽  
S.A.M. Carbonell ◽  
A.F. Chiorato
Keyword(s):  
High Temperature ◽  
Cooking Time ◽  
Common Beans ◽  
Research Article

scholarly journals Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 62-68
Author(s):  
Laura Heredia-Rodríguez ◽  
Marcela Gaytán-Martínez ◽  
Eduardo Morales-Sánchez ◽  
Aurora de Jesús Garza-Juárez ◽  
Vania Urias-Orona ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Profile Analysis ◽  
Starch Content ◽  
Lipid Fraction ◽  
Cooking Time ◽  
Common Beans ◽  
Technological Properties ◽  
Tepary Bean ◽  
Phaseolus Acutifolius ◽  
Cooking Times

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

Effects of hardshell character on cooking time of common beans grown in the semiarid highlands of Mexico

1995 ◽  
Vol 69 (4) ◽  
pp. 437-443 ◽  
Author(s):  
Javier Z Castellanos ◽  
Horacio Guzmán-Maldonado ◽  
Jorge A Acosta-Gallegos ◽  
James D Kelly
Keyword(s):  
Cooking Time ◽  
Common Beans

scholarly journals Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1227
Author(s):  
Ebenezer M. Kwofie ◽  
Ogan I. Mba ◽  
Michael Ngadi
Keyword(s):  
Seed Coat ◽  
Hardness Test ◽  
Cooking Time ◽  
Structural Deformation ◽  
Common Beans ◽  
Scientific Objective ◽  
Average Hardness ◽  
Cooking Water ◽  
Time And Energy ◽  
Kinetics Of

Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a traditional subjective finger pressing test and a scientific objective hardness test. The hardness study used seed coat rigidity to explain the structural deformation observed during cooking. The result shows that the average hardness of raw dry ETC and HTC beans was 102.4 and 170.8 N, respectively. The maximum seed coat resistance is observed within the first 30 min of cooking regardless of the classification. The results show that a modified three-parameter non-linear regression model could accurately predict the rate of bean softening (R2 = 0.994–0.999 and RMSE = 3.3–14.7%). The influence of bean softeners such as potassium carbonate (K2CO3) and sodium chloride (NaCl) to reduce cooking time was also investigated. The results showed that the addition of K2CO3 to the cooking water significantly reduced the cooking time by up to 50% for ETC and 57% for HTC.

Sign in / Sign up

Export Citation Format

Share Document