Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal
{"title":"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","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":"{\"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}","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}
Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations
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.
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.
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