Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Autor(es)

Miano, Alberto Claudio ; Pereira, Jessica da Costa ; Castanha, Nanci ; da Matta, Jr., Manoel Divino ; Duarte Augusto, Pedro Esteves

• Tipo de documento: Artigo Científico
• Fonte: SCIENTIFIC REPORTS; v. 6, DEC 19 2016.
• Citações Web of Science: 12

Resumo

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced similar to 25% of the hydration process time. In addition, this technology caused acceleration of the seed germination - and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency. (AU)

• Processo FAPESP: 14/16998-3 - Utilização da tecnologia de ultrassom para melhoria de processos em alimentos: transferência de massa e processamento térmico
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/26433-3 - Efeito da tecnologia de ultrassom na cinética de hidratação de grãos
• Beneficiário: Jéssica da Costa Pereira
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico