Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars

AbstractPulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance. Four kidney bean cultivars were evaluated for their composition, physical, cooking and textural properties. Protein, ash and carbohydrate contents varied significantly (P⩽0.05) in the range of 22.3–26.7%, 3.5–3.8% and 62.1–65.9%, respectively. Physical properties determined at 10.0% moisture revealed that the length, breadth, thickness and equivalent diameter of seeds varied significantly in the range of 11.45–16.45mm, 6.65–7.00mm, 4.70–6.13mm and 7.31–9.24mm, respectively. Bulk density varied from 0.78 to 0.81g/mL and angle of repose from 15.20° to 18.67°. Hydration capacity and swelling capacity of the seeds varied significantly in the range of 0.12–0.42g/seed and 0.09–0.28mL/seed, respectively. Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67min. Soaking of seeds reduced cooking time by 15.33–30.67min

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Abstract: Unleavened flat bread (chapatti) was prepared from wheat-pulse composite flours wherein wheat flour was replaced from 5-20% by kidney bean and black gram flours. Water absorption for dough making increased significantly (p ≤ 0.05) in composite flours. Sensory evaluation of flat breads produced from wheat-pulse composite flours showed significant decrease in color, taste, aroma, breakability, and overall acceptability score at 15% or higher level of replacement. Pasting properties of composite flours and breads produced thereof displayed significant decrease in peak, trough, final, and setback viscosity while increase in pasting temperature was observed. This suggested that starch has gelatinized considerably and flat breads have been baked sufficiently. Significant lower setback viscosity of composite flour than control wheat flour indicates that composite flat breads can maintain freshness for longer time than control bread

Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch

Consumer preferences in east Asian part of the world pave the way for consumption of lotus stem starch (LSS) in preparations such as breakfast meals, fast foods, and traditional confectioneries. The present study envisaged the investigation and optimization of additives, that is, acacia gum, sodium chloride (NaCl), and sucrose, on water absorption (WA), water absorption index (WAI), and water solubility index (WSI) of LSS employing response surface methodology (RSM). Acacia gum resulted in increased water uptake and swelling of starch; however, NaCl reduced the swelling power of starch by making water unavailable to starch and also due to starch-ion electrostatic interaction. Sucrose restricted the water absorption by binding free water and decreased amylose leaching by building bridges with starch chains and thus forming rigid structure

In vitro digestibility, pasting, and structural properties of starches from different cereals

Starches isolated from seven different cereals were evaluated for their composition, physicochemical, in vitro digestibility, structural, morphological, and pasting properties. The in vitro starch digestion rate and estimated glycemic index (GI) of cereal starches were evaluated along with the impact of cooking on starch digestion. The cooking of starch slurries increased the rapidly digestible starch content from a range of 34.7–54.4% to a range of 60.5–78.5%. On the basis of hydrolysis index, the GI ranged from 83.6 to 91.8 and after cooking it increased from 95.1 to 98.6 for different cereal starches. Both the swelling power and solubility showed an increasing trend with rising temperature. Paste clarity of starches negatively correlated with fat content. The amylose content of various starches ranged from 17.7 to 24.7% and was negatively correlated to crystalline index (r = -0.975, p ≤ 0.05). XRD pattern revealed A-type pattern of crystalline starch, where crystallinity index ranging between 28.2 to 44.9%. FTIR revealed slight differences among chemical bonding of starches from different cereals. From scanning electron micrograph observations, wheat and barley starch granules proved smoother as compared to other cereal granules. Barley contained the highest (27.5 µm) and rice had the lowest (10.2 µm) size starch granules. The pasting properties were significantly (p ≤ 0.05) different for different cereal starches. Peak, breakdown, and final viscosities were the highest for maize starch (1725, 384, and 2112 mPa.s, respectively), whereas rice and oats exhibited the highest trough and setback viscosities (1420 and 954 mPa.s, respectively)

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours. Water absorption for dough making increased significantly (p ≤ 0.05) in composite flours. Sensory evaluation of flat breads produced from wheat–pulse composite flours showed significant decrease in color, taste, aroma, breakability, and overall acceptability score at 15% or higher level of replacement. Pasting properties of composite flours and breads produced thereof displayed significant decrease in peak, trough, final, and setback viscosity while increase in pasting temperature was observed. This suggested that starch has gelatinized considerably and flat breads have been baked sufficiently. Significant lower setback viscosity of composite flour than control wheat flour indicates that composite flat breads can maintain freshness for longer time than control bread

Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars

Pulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance. Four kidney bean cultivars were evaluated for their composition, physical, cooking and textural properties. Protein, ash and carbohydrate contents varied significantly (P ⩽ 0.05) in the range of 22.3–26.7%, 3.5–3.8% and 62.1–65.9%, respectively. Physical properties determined at 10.0% moisture revealed that the length, breadth, thickness and equivalent diameter of seeds varied significantly in the range of 11.45–16.45 mm, 6.65–7.00 mm, 4.70–6.13 mm and 7.31–9.24 mm, respectively. Bulk density varied from 0.78 to 0.81 g/mL and angle of repose from 15.20° to 18.67°. Hydration capacity and swelling capacity of the seeds varied significantly in the range of 0.12–0.42 g/seed and 0.09–0.28 mL/seed, respectively. Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67 min. Soaking of seeds reduced cooking time by 15.33–30.67 min