Hydration kinetics of Carioca beans at different pHs

Autor(es)

Oladele, Samouel Olugbenga ^{[1, 2]} ; Osundahunsi, Oluwatooyin F. ^[3] ; Agbetoye, Leo A. S. ^[1] ; Augusto, Pedro E. D. ^[2]

Afiliação do(s) autor(es)

^[1] Fed Univ Technol Akure, Dept Agr & Environm Engn, Akure, Ondo State - Nigeria

^[2] Univ Sao Paulo, Dept Agri food Ind Food & Nutr, Luiz Queiroz Coll Agr ESALQ, Sao Paulo - Brazil

^[3] Fed Univ Technol Akure, Dept Food Sci & Technol, Akure, Ondo State - Nigeria

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 41, n. 8 DEC 2018.
• Citações Web of Science: 3

Resumo

This work investigated the effect of pH of the soaking solutions on the water uptake of Carioca bean (Phaseolus vulgaris) at 25 degrees C. Four soaking solutions at pH levels of 3.1, 6.0 (natural value), 9.1, and 12.1 were prepared using dilute HCl or NaOH. The moisture content over the soaking time exhibited sigmoidal shapes, which were adequately modeled. The solutions with pH 3.1 and 9.1 converged to 6.0 during the process, which were attributed to the solids leakage and ions diffusion through the grains. The equilibrium moisture and the hydration rate increased by changing the pH from 6.0 to 12.1, while the lag phase showed the opposite behavior. The pH of the soaking solutions affected the mass transfer behavior in both seed coat and cotyledon, demonstrating changes on both proteins and polysaccharides. This work demonstrated a simple approach for enhancing the hydration process of grains. Practical applicationsIn the industries where grains are utilized, hydration process is an important process prior to several other steps like germination, cooking, components extraction, and fermentation. The process requires improvement because of slowness, discontinuity, and energy consumption. Our results showed that the water uptake characteristics of Carioca beans were greatly influenced by the pH of hydration solution, which could be a simple approach for enhancing the process. This work contributes to the explanation of the grain hydration behavior and possibly enhancing focusing on its optimization. (AU)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular