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