Abstract
This work reports the quality assessment study of beans preserved through batch dehydration introducing tempering cycles and a control without them.The parameters considered were viability, germination, lipoxygenase activity, and digestibility percentages, as well as changes in the molecular weights of the albumin and globulin protein fractions.Since a similar final humidity content was reached, it can be considered that from the bean dehydration treatments, those with batch tempering cycles always resulted better compared to those without the application of tempering periods.The viability, germination, and lipoxygenase activity tests showed lower values compared to a control sample in all cases; however, these indexes were even lower when the sample was dried without the application of tempering cycles.The effect of the drying process with and without tempering cycles on digestibility showed a slight increase in this parameter compared to the control sample.The effect of the different drying treatments on protein molecular weights showed that, when the process temperature was higher, molecular aggregates were apparently present with weights similar to those in the control sample.From the treatments with tempering cycles, the best scheme was at 70 C and 5 drying time 30 tempering time periods.
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Claims 5
Claim · model-written summary
Batch tempering cycles gave better bean dehydration results than drying without tempering.
Verbatim
e0“from the bean dehydration treatments, those with batch tempering cycles always resulted better compared to those without the application of tempering periods”
t0“Dried‐Bean”
Claim · model-written summary
Drying lowered bean viability, germination and lipoxygenase activity relative to control, especially without tempering.
Verbatim
e0“The viability, germination, and lipoxygenase activity tests showed lower values compared to a control sample in all cases; however, these indexes were even lower when the sample was dried without the application of tempering cycles”
t0“Dried‐Bean”
Claim · model-written summary
Drying with and without tempering slightly increased bean digestibility relative to control.
Verbatim
e0“The effect of the drying process with and without tempering cycles on digestibility showed a slight increase in this parameter compared to the control sample”
t0“Dried‐Bean”
Claim · model-written summary
At higher drying temperature, protein molecular aggregates apparently occurred at weights similar to the control.
Verbatim
e0“when the process temperature was higher, molecular aggregates were apparently present with weights similar to those in the control sample”
t0“Dried‐Bean”
Claim · model-written summary
The best tempering scheme was 70 C and 5 drying time 30 tempering time periods.
Verbatim
e0“From the treatments with tempering cycles, the best scheme was at 70 C and 5 drying time 30 tempering time periods”
t0“Dried‐Bean”
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See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.