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- Title
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris).
- Authors
Ulloa, José Armando; Ibarra-Zavala, Silvia Jazmin; Ramírez-Salas, Silvia Patricia; Rosas-Ulloa, Petra; Ramírez-Ramírez, José Carmen; Ulloa-Rangel, Blanca Estela
- Abstract
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas aw and L*, a* and b* values were 0.639, 98.55, -0.28 and -1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehy-drated instant whole beans were <10 CFU/g, whereas the scores for colour, flavour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fits (R²>0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.
- Subjects
KIDNEY bean; FOOD chemistry; FOOD microbiology; AMINO acids; AEROBIC bacteria
- Publication
Food Technology & Biotechnology, 2015, Vol 53, Issue 1, p48
- ISSN
1330-9862
- Publication type
Article
- DOI
10.17113/ftb.53.01.15.3663