Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)

The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical, and rehydration properties of instant whole beans (Phaseolus vulgaris L. var. Azufrado) using a 22 factorial design (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were fitted to three models: Peleg’s, First Order, and Sigmoid. The protein, fat, and ash contents of the beans were not significantly affected () by the dehydration conditions. Of the 11 physical properties of the instant whole beans, only water activity and splitting were significantly affected by dehydration conditions (), with a range from 0.58 to 0.67 and from 2.90% to 5.87%, respectively. Of the three models tested, the First Order model gave the best fit for rehydration, with no significant differences () between the observed and predicted equilibrium moisture contents of the instant whole beans. Regarding the rehydration kinetics for the instant whole beans, the activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on the dehydration conditions. The dehydration conditions had no significant effect () on the rehydration properties of instant whole beans.El propósito de este estudio fue evaluar el efecto de las condiciones de deshidratación sobre las propiedades químicas, físicas y de rehidratación de los frijoles enteros instantáneos (Phaseolus vulgaris L. var. Azufrado) utilizando un diseño factorial 22 (temperatura del aire: 25 ° C y 30 ° C) C, velocidad del aire: 0,5 m / sy 1,0 m / s). Para determinar los parámetros cinéticos, los datos de rehidratación se ajustaron a tres modelos: Peleg's, First Order y Sigmoid. Los contenidos de proteína, grasa y cenizas de los frijoles no fueron afectados significativamente () por las condiciones de deshidratación. De las 11 propiedades físicas de los granos enteros instantáneos, sólo las condiciones de deshidratación afectaron significativamente la actividad y la división del agua (), con un rango de 0,58 a 0,67 y de 2,90% a 5,87%, respectivamente. De los tres modelos probados, el modelo de Primera Orden dio el mejor ajuste para la rehidratación, sin diferencias significativas () entre el contenido de humedad de equilibrio observado y predicho de los granos enteros instantáneos. Con respecto a la cinética de rehidratación de los frijoles enteros instantáneos, los valores de energía de activación oscilaron entre 23,56 kJ / mol y 30,48 kJ / mol, dependiendo de las condiciones de deshidratación. Las condiciones de deshidratación no tuvieron efecto significativo () sobre las propiedades de rehidratación de los granos enteros instantáneos

La miel de abeja y su importancia

Honey is the sweet natural substance produced by the bee Apis mallifera or by different subspecies, from the nectar of the flowers and other extra floral secretions that the bees liban, transport, transform, combine with other substances, dehydrate, concentrate and store in diapers. It is one of the most primitive foods that man took to nourish himself. Its composition is complex and carbohydrates represent the highest proportion, including fructose and glucose, but contains a large variety of minor substances including enzymes, amino acids, organic acids, antioxidants, vitamins and minerals.La miel es la sustancia natural dulce producida por la abeja Apis mallifera o por diferentes subespecies, a partir del néctar de las flores y de otras secreciones extra florales que las abejas liban, transportan, transforman, combinan con otras sustancias, deshidratan, concentran y almacenan en panales. Constituye uno de los alimentos más primitivos que el hombre aprovechó para nutrirse. Su composición es compleja y los carbohidratos representan la mayor proporción, dentro de los que destacan la fructosa y glucosa, pero contiene una gran variedad de sustancias menores dentro de los que destacan las enzimas, aminoácidos, ácidos orgánicos, antioxidantes, vitaminas y minerales

QCD sum rules and the properties of rho and Phi meson excited states

Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical and functional properties of a protein isolate. Glutelins were the dominant fraction, which are composed of 15–20 kDa polypeptides. The protein content, water and oil absorption capacity and least gelation concentration of the jackfruit seed protein isolate were 952.1 g/kg (dry basis), 6.42 ml water/g protein and 6.07 ml oil/g protein and 9% (at pH 6), respectively, whereas the greatest protein solubility, emulsifying activity, emulsion stability, foaming capacity and stability were 94.4%, 127%, 127%, 254% and 164%, respectively, and depended on the pH; the predicted PER was 2.36. In light of the functional and nutritive properties determined in this study, jackfruit seed protein isolate could be a novel protein source for use in food systems