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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics

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Author(s):
Miano, Alberto Claudio [1] ; Saldana, Erick [1] ; Campestrini, Luciano Henrique [1] ; Chiorato, Alisson Fernando [2] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Agron Inst IAC, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 107, p. 182-194, MAY 2018.
Web of Science Citations: 2
Abstract

This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple Factorial Analysis (MFA): the chemical composition (starch, protein, lipids, minerals (Mg, P, S, K, Ca, Mn, Fe, Cu, Zn), functional groups from the seed coat analyzed by FT-IR), physical properties (size, 1000 grain weight, seed coat thickness, energy to penetrate the bean) and microstructure. Only few properties correlated with the hydration kinetics characteristics of the studied bean, comprising both composition and structure. The fat content, potassium content, specific surface, and the protein to lipids ratio correlated with the lag phase time, which is related with the seed coat impermeability to water. The necessary energy to perforate the seed coat correlated negatively with the hydration rate. It was concluded that the hydration of beans process is a complex phenomenon and that despite being from the same variety of legume, any change due to agronomic enhancement may affect their hydration process kinetics. (AU)

FAPESP's process: 14/16998-3 - Using the ultrasound technology for improving food processes: mass transfer and thermal processing
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants
FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants
FAPESP's process: 11/51707-1 - Understanding the emulsion behaviour of fermentation mixtures in the microbial production of diesel and jet-like biofuels
Grantee:Rosiane Lopes da Cunha
Support Opportunities: Program for Research on Bioenergy (BIOEN) - Regular Program Grants