Hydration properties and texture fingerprints of easy‐ and hard‐to‐cook bean varieties

作者：Peter Kahenya Kinyanjui, Daniel Njoroge, Anselimo Ouma Makokha, Stefanie Christiaens, Daniel S. Ndaka, Marc Hendrickx · 发表于：Food Science & Nutrition · 年份：2014 · DOI：10.1002/fsn3.188 · 被引用次数：100 · 研究领域：Food composition and properties、Proteins in Food Systems、Postharvest Quality and Shelf Life Management

The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.