五种安第斯栽培品种ñña 豆的微波辅助爆炒:工艺优化和谷物水分含量的影响

IF 1 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE
Juan Saavedra, Alberto Claudio Miano
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引用次数: 0

摘要

这项研究旨在优化 5 个品种的ñuña 豆在不同水分含量下的微波爆裂过程。这项工作分为两个阶段:确定实现最大爆裂的最佳时间和微波功率,以及研究谷物初始含水量对爆裂率的影响。为此,谷物的水分含量分别为 9%、11%、13% 和 15%。结果表明,只有 "Vaquita poroto"、"Negra "和 "Jabona "等品种在选择最佳微波功率和加工时间时能达到最高的爆裂率。此外,这项工作还发现,对于所研究的每种栽培品种来说,湿基含水量在 9%至 11%之间适合最大限度地提高爆裂率。水分含量超过 13%(湿基)会大大降低爆裂率,但会增加膨胀率。总之,这项工作推荐使用 "Vaquita poroto "品种,因为即使水分含量达到 13% w.b.,它的爆裂率也是最高的。这些豆子在南美洲食用,但也可作为健康零食出口。此外,这项工作还优化了工艺,并选择了这种豆子的最佳栽培品种进行工业化生产。此外,本研究还证明了豆子初始含水量对提高爆裂豆质量和产量的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microwave assisted popping of five Andean cultivars of ñuña beans: Process optimization and effect of grain’s moisture content
This research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the effect of initial grain moisture content on popping percentage. For this, grains were conditioned to 9%, 11%, 13% and 15% of moisture content. The results suggested that only the cultivars “Vaquita poroto”, “Negra” and “Jabona” cultivars reach the highest popping percentages selecting optimum microwave power and process time. In addition, this work found that for every studied cultivar, moisture content between 9 to 11% w.b (wet basis). is suitable to maximize popping percentage. Moisture contents greater than 13% w.b. drastically reduced the popping percentage but increased expansion percentage. In conclusion, this work recommended “Vaquita poroto” cultivar since it presented the maximum popping percentage even at moisture content up to 13% w.b. As practical applications, popping process using microwave has not been widely study, especially for non-conventional popping beans. These beans are consumed in South America; however, they can be exported as a healthy snack. In addition, this work optimized the process and selected the best cultivar of this bean to be industrialized. In addition, the present work demonstrated the importance of the initial moisture content of the beans to improve quality and yield of burst grains.
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来源期刊
Scientia Agropecuaria
Scientia Agropecuaria AGRICULTURE, DAIRY & ANIMAL SCIENCE-
CiteScore
3.50
自引率
0.00%
发文量
27
审稿时长
12 weeks
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