Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

Journal article


Li, Mengge, Wang, Bo, Lv, Weiqiao, Lin, Rongru and Zhao, Donglin. (2022). Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. LWT - Food Science and Technology. 154, p. Article 112673. https://doi.org/10.1016/j.lwt.2021.112673
AuthorsLi, Mengge, Wang, Bo, Lv, Weiqiao, Lin, Rongru and Zhao, Donglin
Abstract

This study aims to develop a pretreatment and drying process for kidney beans to improve their cooking efficiency. Hot air drying (HD) and microwave hot air rolling drying (MHRD) were analyzed for the drying of pre-cooked kidney beans, and the effect of hot air and microwave on structure and gelatinization properties of kidney beans starch were investigated. The result indicated that the drying time was significantly reduced by approximately 27% (p < 0.05) with the increase of hot air temperature by 10 °C in the HD-processed material. Based on the incorporation of microwave radiation, drying time was further decreased by 2.5 times at the same hot air temperature. The microstructure, crystalline structure, thermal behavior and FTIR spectra of the kidney bean starch suggested the positive correlation between the hot air temperature/microwave radiation and destruction of their crystalline structure/gelatinization degree. The cooked dried kidney beans exhibited significantly decreased hardness, gumminess and chewiness and increased springiness, compared with the untreated kidney beans, suggesting an improved cooking efficiency. Base on the results of drying efficiency, color profile, gelatinization of kidney bean starch and texture profile analysis of the cooked beans, MHRD-70 was the optimum drying process.

Keywordspre-gelatinized; hot air drying; microwave hot air rolling drying; drying characteristics; kidney bean starch gelatinization
Year2022
JournalLWT - Food Science and Technology
Journal citation154, p. Article 112673
PublisherElsevier
ISSN0023-6438
Digital Object Identifier (DOI)https://doi.org/10.1016/j.lwt.2021.112673
Scopus EID2-s2.0-85117720332
Open accessPublished as ‘gold’ (paid) open access
Research or scholarlyResearch
Page range1-10
Publisher's version
License
File Access Level
Open
Output statusPublished
Publication dates
Online21 Oct 2021
Publication process dates
Accepted19 Oct 2021
Deposited07 Mar 2022
Permalink -

https://acuresearchbank.acu.edu.au/item/8x6y9/characterization-of-pre-gelatinized-kidney-bean-phaseolus-vulgaris-l-produced-using-microwave-hot-air-flow-rolling-drying-technique

Download files


Publisher's version
OA_Li_2022_Characterization_of_pre-gelatinized_kidney_bean.pdf
License: CC BY-NC-ND 4.0
File access level: Open

  • 43
    total views
  • 12
    total downloads
  • 7
    views this month
  • 3
    downloads this month
These values are for the period from 19th October 2020, when this repository was created.

Export as

Related outputs

Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying
Zeng, Shiyu, Wang, Bo, Lv, Weiqiao and Wu, Yiran. (2023). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry. 404, p. Article 134741. https://doi.org/10.1016/j.foodchem.2022.134741
Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates
Zhang, Zijia, Holden, Greg, Wang, Bo and Adhikari, Benu. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry. 406, p. Article 134931. https://doi.org/10.1016/j.foodchem.2022.134931
Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content
Mu, Rongyi, Wang, Bo, Lv, Weiqiao, Yu, Jie and Li, Guohua. (2023). Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content. Carbohydrate Polymers. 301(Part A), p. Article 120293. https://doi.org/10.1016/j.carbpol.2022.120293
Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying
Li, Mengge, Wang, Bo, Lv, Weiqiao and Zhao, Donglin. (2022). Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry. 397, p. Article 133806. https://doi.org/10.1016/j.foodchem.2022.133806
Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content
Xu, Huihuang, Wu, Min, Zhang, Xiuxin, Wang, Bo, Wang, Shunli, Zheng, Zhian, Li, Dong and Wang, Fang. (2022). Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content. Industrial Crops and Products. 188(Part A), p. Article 115663. https://doi.org/10.1016/j.indcrop.2022.115663
Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism
Sun, Dongyu, Wu, Min, Zhou, Chengyi and Wang, Bo. (2022). Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocolloids. 133, p. Article 108016. https://doi.org/10.1016/j.foodhyd.2022.108016
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations
Sun, Dongyu, Zhou, Chengyi, Yu, Haoze, Wang, Bo, Li, Yang and Wu, Min. (2022). Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations. Innovative Food Science and Emerging Technologies. 79, p. Article 103053. https://doi.org/10.1016/j.ifset.2022.103053
Advances in technologies used in the detection of food adulteration
Chen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo. (2021). Advances in technologies used in the detection of food adulteration. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 49-78 CRC Press. https://doi.org/10.1201/9780429354557-3
Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals
Ying, Xin, Agyei, Dominic, Udenigwe, Chibuike, Adhikari, Benu and Wang, Bo. (2021). Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals. Frontiers in Sustainable Food Systems. 5, p. Article 769028. https://doi.org/10.3389/fsufs.2021.769028
Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation
Xia, Qiuyu, Akanbi, Taiwo O., Wang, Bo, Li, Rui, Liu, Shucheng and Barrow, Colin J.. (2020). Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation. Food and Function. 11(12), pp. 10748-10757. https://doi.org/10.1039/d0fo02350g