Three bean varieties, namely, great northern, kidney, and pinto (Phaseolus vulgaris L. ), were subjected to several physico-chemical treatments to reduce their cooking time. Soaking in a combination of salt solutions (sodium chloride, 2.5 percent+ sodium bicarbonate, 1.5 percent+ sodium tripolyphosphate, 1.0 percent + sodium carbonate, 0.5 percent) resulted in 80-85 percent reduction in cooking time. Irradiation (Γ-rays) at 500 Krads of soaked and dehydrated beans caused nearly 50 percent reduction in cooking time. High temperatures (37 and 45°C) and pH (9.0) caused greater water imbibation and total solids loss than room temperature (22°C) and pH 7.0. Organoleptic evaluation of beans revealed that quick-cooking cooked great northern beans were more acceptable than kidney and pinto beans.
Effects of treatments on phytate-P, trypsin and chymotrypsin inhibitors, flatulence factors, proteins, phenolic compounds, and in vitro digestibility of proteins in quick-cooking beans were evaluated and compared with their conventionally processed counterparts. Beans soaked in distilled water had lower amounts of phytate-P than those soaked in salt solutions . Leaching losses of oligosaccharides were nearly the same in the different treatments for all the beans except kidney beans. Stachyose was found to be the major contributor to flatulence in these beans. The treated beans had significantly reduced trypsin and chymotrypsin inhibiting activities. Quick-cooking cooked beans had higher in vitro protein digestibility than conventionally cooked beans. Phenolic contents were found to be inversely related to in vitro digestibility.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6258 |
| Date | 01 May 1979 |
| Creators | Iyer, Vishalakshi G. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact digitalcommons@usu.edu. |
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