An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking. (April 2022)

• Record Type: Journal Article
• Authors: Wainaina, Irene; Kyomugasho, Clare; Wafula, Elizabeth; Sila, Daniel; Hendrickx, Marc
• Is Part Of: Food research international. Volume 154(2022)
• Publication Date: 2022-04
• Subjects: Common beans -- Texture evolution -- Hard-to-cook -- Glass transition -- Cooking behavior -- Kinetics; a empirical constant -- aw water activity -- CT cooking time -- H relative hardness -- Hf final relative hardness -- Hi initial relative hardness -- HTC hard to cook -- Kgd free volume constant -- Kr constant regression -- Ks cooking rate constant -- Ksr relative cooking rate constant -- PME pectin methylesterase enzyme -- R hard-to-cook development rate -- Ro HTC development rate for the lowest T-Tg -- T storage temperature -- T storage time -- Tg glass transition temperature -- Tgmix Tg of mixture -- Tgs Tg of dry matter -- Tgw Tg of water -- Xs mass fraction of dry matter -- Xw mass fraction of water; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.110988
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Common beans of varying moisture were stored at temperatures at and around their Tg . Storage temperature and moisture synergistically affected cooking kinetics of beans. Textural instability of beans was mainly linked to changes in the cooking behavior. Storage above Tg strongly correlated with HTC development of beans. Abstract: Evaluation of food quality and stability during storage and processing necessitates understanding the kinetics of food functional property changes and the underlying reactions. In this study, textural stability of beans during storage and subsequent cooking was evaluated through an integrated kinetic approach. Red kidney beans stored for different periods at various conditions of temperature (25 °C − 42 °C) and moisture content (6.9% − 14.5%) relative to their glass transition temperature (Tg ) (above and around the Tg ) were studied in detail. Consequently, kinetics of softening during subsequent cooking were investigated and the dependence of these rate constants on storage time (representing the hard-to-cook (HTC) development rate) as a function of storage temperature and moisture content was evaluated. All parameters investigated, moisture content, temperature and storage time, had a significant (p < 0.05) influence on the cooking rate of beans. It was revealed that the HTC development rate of beans during storage increases with increase in temperature and moisture content, these parameters showing a synergistic effect. In addition, the rate of HTC development during storage of beans was controlled by the difference between storage temperature and Tg, showing the important role of glass transition in textural stability of beans during storage.