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Chemical and Physical Characteristics of Ready‐To‐Eat Dry Beans
Author(s) -
ESTEVEZ ANA MARIA,
LUH B. S.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13795.x
Subject(s) - raffinose , stachyose , food science , chemistry , germination , trypsin inhibitor , legume , trypsin , botany , biology , sucrose , biochemistry , enzyme
Red Kidney and Pinto dry beans were processed into a ready‐to‐eat snack food by several methods. The dry beans were soaked in water overnight or germinated under controlled conditions at 22°C for 4 days prior to processing. The germination process removed most of the raffinose and stachyose in the beans as revealed by HPLC analysis. Protease inhibitor activity in the beans was greatly reduced by cooking the rehydrated beans in tomato sauce or by frying the beans in hydrogenated vegetable oil at 180°C for 6 min. The in vitro protein digestibility of the beans was improved as evidenced by the decrease in trypsin and chymotrypsin inhibitors in the cooked and fried products.