Henry Tafiire , Irene Njoki Wainaina , Robert Lugumira , Nguyen T.H. An , Patrick Ogwok , Tara Grauwet , Marc E. Hendrickx
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Significant but limited differences in initial texture on ageing were observed, the difference being accession dependent. The texture evolution during cooking, cooking kinetics and time to cook varied across bean accessions and storage conditions and all bean accessions developed the hard to cook defect. The softening rate constants for fresh beans were significantly higher (0.026–0.053) and more variable than for aged beans (0.008–0.014, almost similar values). Fresh and aged beans of a given accession softened to similar levels of final relative hardness. The lag phase was more prominent in aged beans (up to ≈25 min) than non-aged beans (0–7 min). 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引用次数: 0
摘要
为了更全面地了解不同豆类品种在蒸煮动力学和蒸煮时间方面的蒸煮行为,我们开展了一项大规模研究。采用信息量最大的客观压缩纹理分析方法,对 24 个品种的新鲜和陈年浸泡豆在 95 °C 烹饪过程中的纹理演变进行了评估。质地演变是通过传统的分数转换模型以及经过改进的三参数模型来模拟的,以捕捉滞后阶段。不同豆类品种的初始质地各不相同,且与豆类大小呈显著正相关。观察到初始质地在陈化过程中存在显著但有限的差异,这种差异与品种有关。烹饪过程中的质地演变、烹饪动力学和烹饪时间在不同的豆类品种和储存条件下各不相同,所有的豆类品种都会出现难以烹饪的缺陷。新鲜豆类的软化率常数(0.026-0.053)明显高于陈豆(0.008-0.014,数值几乎相似),而且变化更大。特定品种的新鲜豆和陈豆软化后的最终相对硬度水平相似。陈豆的滞后期(长达 ≈25 分钟)比非陈豆(0-7 分钟)更明显。因此,不同品种的新鲜豆类在蒸煮时间上的差异主要取决于初始硬度和蒸煮速率常数的差异,而陈豆的差异则取决于初始硬度和滞后时间,其次才是蒸煮速率常数。
A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes
A large-scale study was conducted to obtain a more holistic understanding of the cooking behavior for different bean accessions in terms of cooking kinetics and time to cook. Fresh and aged soaked beans from twenty-four accessions were assessed for texture evolution during cooking at 95 °C using the most informative objective compression texture analysis method. Texture evolution was modelled by the conventional fractional conversion model as well as modified three-parameter models to capture the lag phase. The initial texture varied across bean accessions and is significantly positively related to bean size. Significant but limited differences in initial texture on ageing were observed, the difference being accession dependent. The texture evolution during cooking, cooking kinetics and time to cook varied across bean accessions and storage conditions and all bean accessions developed the hard to cook defect. The softening rate constants for fresh beans were significantly higher (0.026–0.053) and more variable than for aged beans (0.008–0.014, almost similar values). Fresh and aged beans of a given accession softened to similar levels of final relative hardness. The lag phase was more prominent in aged beans (up to ≈25 min) than non-aged beans (0–7 min). Therefore, the difference in time to cook for fresh beans across accessions is mainly determined by the difference in initial hardness and cooking rate constant, while for aged beans these differences depend on initial hardness and lag time and to a lesser extent on the cooking rate constant.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.