Elsevier

Food Research International

Volume 107, May 2018, Pages 182-194
Food Research International

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

https://doi.org/10.1016/j.foodres.2018.02.030Get rights and content

Highlights

  • Correlation among grain's properties and hydration kinetics was studied.

  • The agronomic enhancement of beans changed their hydration kinetics behavior.

  • Fat content, K+ content and specific surface correlated with the lag phase time.

  • The energy to perforate the seed coat correlated with the hydration rate.

  • The agronomic enhancement did not significantly alter the grain microstructure.

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.

Introduction

The legumes are a very important source of nutrients such as protein, dietary fiber, starch, mineral and vitamins for human consumption (Siddiq, Butt, & Sultan, 2011). Therefore, their production and industrialization is a significant entry in the world. Due to preservation and logistic reasons, the legumes are mainly commercialized as dried food. Consequently, their hydration is needed before being processed (cooking, germinating, malting, fermenting and/or extracting some components). In addition, over time, several agronomic and genetic enhancements have been performed in order to produce grains with some environmental or pathologic resistance and/or to produce nutritional enriched grains. These enhancements could change the process behavior of the grains, for instance the hydration behavior due to the grain chemical and/or physical changes.

The hydration process is a mass transfer unit operation, which is conducted, for instance, by immersing the food in water. Despite the hydration is, in general, considered a simple process, it is in fact a complex phenomenon, especially in grains such as legumes and cereals. The food with heterogeneous structure and different properties, causes the mass transfer to be not only by diffusion, but also by capillarity and with a specific pathway to the water flow. In addition, different intrinsic and extrinsic factors also affect the hydration behavior. The hydration kinetics is characterized by the water uptake rate, equilibrium moisture (maximum water holding capacity), and, in some cases, the necessary time to end the lag phase (related with the seed coat impermeability) (Kaptso, Njintang, Komnek, Hounhouigan, Scher, & Mbofung, 2008; Miano, García, & Augusto, 2015). Depending on the existence of the lag phase, the curve of the hydration kinetics can be downward concave or sigmoidal shaped.

Intrinsic factor such as the structure (Swanson, Hughes, & Rasmussen, 1985), water activity (Miano & Augusto, 2015) and chemical composition affect the velocity and/or hydration kinetics behavior (downward concave shape or sigmoidal behavior (Albert Ibarz & Augusto, 2015)). Extrinsic factors such as the soaking water temperature (Miano et al., 2015; Oroian, 2015) accelerate the process, as well as the use of different technologies, such as ultrasound (Miano, Ibarz, & Augusto, 2017; Yildirim, Öner, & Bayram, 2010) and high hydrostatic pressure (A. Ibarz, González, & Barbosa-Cánovas, 2004; Ueno, Shigematsu, Karo, Hayashi, & Fujii, 2015).

However, there are not enough researches giving the relation and/or correlating the intrinsic factors or properties of the grain with its hydration kinetics. In fact, it is important to know which intrinsic property of the bean affects its hydration kinetics since any change on these properties would change the processing conditions. Therefore, knowing which intrinsic property is related to the hydration kinetics behavior would be interesting. For those reasons, this work aimed to find which of the intrinsic properties (microstructure, chemical composition and physical characteristics) of one variety of common bean (Phaseolus vulgaris) are correlated with the hydration kinetics characteristics, considering six different cultivars with specific agronomic improvements.

Section snippets

Raw materials

For the present study, six cultivars of carioca bean (Phaseolus vulgaris), developed by the Agronomic Institute (IAC), Brazil, were used: IAC Imperador (IMP), IAC Milênio (MIL), IAC 45/57-7-3-1/4 (45), IAC C10-2-4/41 (C10), IAC Sintonia (SIN) and IAC Eté (ETE) (Table 1, Fig. 1). All of them were cultivated and stored at the same conditions after harvesting. The initial moisture content of all the cultivars was considered as 13.17 ± 0.12% (d.b.) since no significant difference (p > 0.05) was

Hydration kinetics

All cultivars of Carioca beans showed a sigmoidal hydration behavior (Fig. 3). Consequently, they probably follow the specific water entrance pathway as in others legumes (Miano et al., 2015; Miano & Augusto, 2015) i.e. as the seed coat is impermeable at lower water activities, it needs to be hydrated to increase its permeability and accelerate the process. For that, the water firstly enters by the hilum and/or micropyle and hydrates the seed coat from inside (the wax presented outside the seed

Conclusions

Although being from the same species and variety of legume, the different carioca bean cultivars have different hydration kinetics behavior. All of them have a sigmoidal shape of hydration, but with different intensities (different lag phase time and hydration rate). It was not found strong relation between the beans microstructure and the hydration kinetics. However, some chemical and physical properties strongly correlated with the hydration kinetics: the total fat content, the protein/lipid

Acknowledgments

The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding projects n° 2016/18052-5 and 2014/16998-3 and the L.H. Campestrini post-doctoral fellowship (2011/51707-1); the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7; Cienciactiva for the A.C. Miano Ph.D. scholarship (Contract 272-2015-FONDECYT) and E. Saldaña Ph.D Scholarship (Contract 104-2016-FONDECYT) from the “Consejo Nacional de

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