Effect of pre-dehulling treatments on some physical and nutritional properties of navy and pinto beans (Phaseolus vulgaris L.).
Antón, A.A., Ross, K.A., Beta, T., Fulcher, R.G., and Arntfield, S.D. (2008). "Effect of pre-dehulling treatments on some physical and nutritional properties of navy and pinto beans (Phaseolus vulgaris L.).", Food Science and Technology / Lebensmittel-Wissenschaft und-Technologie (LWT), 41(5), pp. 771-778. doi : 10.1016/j.lwt.2007.05.014
The effect of pre-dehulling treatments using low and high temperatures on some nutritional and physical properties of navy and pinto beans was investigated. Beans were exposed to water (14%, 28% and soaking 1:5, w/v for 6 h, 16 and 16 h, respectively) to facilitate seed coat detachment prior to freeze drying (FD) for 48 h or heat drying (HT) for 20 or 60 min. Exposure to the highest moisture levels produced the largest seed coat yields (17.38–20.91%) and was independent of the drying conditions. The total phenolic content was positively correlated to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity and increased as the exposure time to HT increased, but it was unaffected by the FD. The nutritional properties of the bean varieties differed significantly, phytic acid was unaffected, and the highest antioxidant activity was observed on the seed coats of HT pinto beans (69.24-84.46% of DPPH discoloration). Significant physical changes were observed for the HT seeds, with the highest yellowness and the lowest peak viscosity detected in the soaked and HT (60 min) beans.