Physicochemical antioxidant and cooking quality properties of long-term stored black beans: effects of moisture content and storage temperature

Vanier N. L., . and Ziegler V., . and Elias M. C., . and Ferreira C. D., . and Paraginski R. T., . and Oliveira M., . Physicochemical antioxidant and cooking quality properties of long-term stored black beans: effects of moisture content and storage temperature. pp. 2490-2499. ISSN 2231-7546

The objective of this study was to evaluate the main physicochemical and cooking quality changes in black beans stored at 14 and 17 moisture contents and at different temperatures (11 18 25 and 32C) during 12 months. The proximate composition the fat acidity the electric conductivity the leaching of solutes the total phenolics and proanthocyanidins the cooking time and the hardness of freshly harvested and stored black beans were determined. The protein fat and ash contents remained unchanged (p 0.05) during storage regardless of the moisture content and storage temperature. The fat acidity was greatly impacted by the moisture content. Electric conductivity the leaching of solutes the cooking time and hardness presented higher increases at 17 moisture content and temperatures of 25 and 32C. The extractability of the total phenolics and proanthocyanidins decreased during storage impacted by both high moisture content and high storage temperatures. A similar reduction trend was determined in the antioxidant capacity of black bean extracts.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(30).p...

Abstract

The objective of this study was to evaluate the main physicochemical and cooking quality changes in black beans stored at 14 and 17 moisture contents and at different temperatures (11 18 25 and 32C) during 12 months. The proximate composition the fat acidity the electric conductivity the leaching of solutes the total phenolics and proanthocyanidins the cooking time and the hardness of freshly harvested and stored black beans were determined. The protein fat and ash contents remained unchanged (p 0.05) during storage regardless of the moisture content and storage temperature. The fat acidity was greatly impacted by the moisture content. Electric conductivity the leaching of solutes the cooking time and hardness presented higher increases at 17 moisture content and temperatures of 25 and 32C. The extractability of the total phenolics and proanthocyanidins decreased during storage impacted by both high moisture content and high storage temperatures. A similar reduction trend was determined in the antioxidant capacity of black bean extracts.

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Item Type:	Article
AGROVOC Term:	Phaseolus vulgaris
AGROVOC Term:	Storage
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Antioxidants
AGROVOC Term:	Cooking
AGROVOC Term:	Nutritional value
AGROVOC Term:	Moisture content
AGROVOC Term:	Extraction
AGROVOC Term:	Leaching
AGROVOC Term:	Proximate composition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23912

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