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Interpretation of the force deformation curves of soaked red kidney beans ( Phaseolus vulgaris L.)
Author(s) -
AbuGhannam Nissreen
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00215.x
Subject(s) - phaseolus , texture (cosmology) , materials science , deformation (meteorology) , composite material , wedge (geometry) , absorption of water , chemistry , mathematics , horticulture , geometry , biology , computer science , artificial intelligence , image (mathematics)
In this study, the textural patterns of red kidney beans soaked in water at 20, 30, 40 and 60 °C are reported. Texture (hardness) was measured instrumentally by cutting with a wedge‐type blade mounted on an Instron Universal Testing Machine at a speed of 200 mm min −1 . The general trend of the force deformation curves was similar for all of the soaking temperatures studied throughout the soaking process. At initial stages of hydration, textural changes were a function of the soaking time. However, once the hydration process attained equilibrium, changes in texture became minimal and were within the range of 34 ± 2 N, regardless of the soaking temperature and hydration time. The force deformation curves were influenced by the presence of a large cavity between the two cotyledons of red kidney beans. Interpreting textural patterns of soaked beans would provide a better control of the water absorption process, which subsequently influences changes in texture.