Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2023-11-07 DOI:10.1002/cche.10733

Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal

{"title":"Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations","authors":"Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal","doi":"10.1002/cche.10733","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball-like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Results showed significant differences (<i>p</i> < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>There was no significant correlation between physicochemical characteristics and popping efficiency in popping beans.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"166-178"},"PeriodicalIF":2.2000,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10733","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Background and Objectives

Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball-like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations.

Findings

Results showed significant differences (p < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage.

Conclusion

There was no significant correlation between physicochemical characteristics and popping efficiency in popping beans.

查看原文本刊更多论文

不同育种计划和种植地点的爆裂豆的理化特性和爆裂效率

背景和目的爆裂豆是由适应温带气候的努纳豆和普通豆杂交培育出的基因型。烤爆豆具有坚果风味和类似麦芽牛奶球的口感，是一种很有潜力的零食。除水分含量外，生豆的其他因素对其爆炒效率的影响仍未得到充分研究。因此，本研究旨在评估来自不同品系、收获季节和地点的 20 个爆炒豆样本的近似成分、功能特性及其对爆炒效率的影响。结果结果表明，不同样品的理化特性和功能特性存在显著差异（p <.05），包括淀粉、蛋白质、纤维、脂肪、水分和灰分含量的差异。不同样品的吸水指数、水溶性指数和面粉膨胀力也存在显著差异。最高的爆炒效率为 98.3%，最低的爆炒效率为 24.0%，理化特性与爆炒效率之间没有明显的相关性。不过，研究确实发现果皮颜色与爆浆率之间存在相关性。结论爆裂豆的理化特性与爆裂效率之间没有明显的相关性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.