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Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents.
- Source :
-
Starch / Staerke . Mar2020, Vol. 72 Issue 3/4, p1-6. 6p. - Publication Year :
- 2020
-
Abstract
- High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans. [ABSTRACT FROM AUTHOR]
- Subjects :
- *COMMON bean
*TANNINS
*POLARIZATION microscopy
*STARCH
*COTYLEDONS
*NUTRITIONAL value
Subjects
Details
- Language :
- English
- ISSN :
- 00389056
- Volume :
- 72
- Issue :
- 3/4
- Database :
- Academic Search Index
- Journal :
- Starch / Staerke
- Publication Type :
- Academic Journal
- Accession number :
- 142039546
- Full Text :
- https://doi.org/10.1002/star.201900212