Abstract
Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions in order to establish the chemical and physical changes and the role of the seed coat in the hard-to-cook phenomena. After the storage period, samples of whole beans were divided In two sub-samples: one with the and other without the seed coat. These two samples and the cotyledons were analyzed forcooking time, water absorption, dietary fiber, tanic acid, soluble pectins and phytic acid. Cooking time of whole beans Increased from 99 to 480 minutes; for the cotyledons, this value Increased from 45 to 111 minutes. Cooking time of the dehulled bean, stored as a whole bean, increased from 45 to 103 minutes. Water absorption in whole beans and cotyledon decreased, although In cotyledons this was higher. No changes were observed in the dietary fiber content of the cotyledons and the beans dehulled after storage. However, in the whole grains neutral -detergent fiber decreased, while acid detergent fiber, cellulose and lignin did not have a significant change. On the other hand, soluble pectates decreased In the whole bean and cotyledon; tannin content as tanic acid decreased only In the whole beans. The data obtained suggest that the seed coat could play a significant role in the hard-to-cook effect before and during storage
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Claims 10
Claim · model-written summary
Cooking time of whole stored beans increased from 99 to 480 minutes.
- Taxon
- Phaseolus vulgaris
Phaseolus vulgarise0 - Material
- Tamazulapae0
- Organ / stage
- whole beanse1
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- Cooking timee1
- Direction
- Increasede1
- Value
- 99 to 480 minutese1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e1“Cooking time of whole beans Increased from 99 to 480 minutes”
Claim · model-written summary
Cooking time of stored cotyledons increased from 45 to 111 minutes.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- cotyledonse3
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- Cooking timee3
- Direction
- Increasede3
- Value
- 45 to 111 minutese3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e3“Cooking time of whole beans Increased from 99 to 480 minutes; for the cotyledons, this value Increased from 45 to 111 minutes”
Claim · model-written summary
Cooking time of dehulled beans stored as whole beans increased from 45 to 103 minutes.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- dehulled beane4
- Treatment
- stored as a whole beane4
- Outcome
- Cooking timee4
- Direction
- increasede4
- Value
- 45 to 103 minutese4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e4“Cooking time of the dehulled bean, stored as a whole bean, increased from 45 to 103 minutes”
Claim · model-written summary
Water absorption decreased in stored whole beans and cotyledons, although it was higher in cotyledons.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- whole beans and cotyledone5
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- Water absorptione5
- Direction
- decreasede5
- Qualifier
- although In cotyledons this was highere5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e5“Water absorption in whole beans and cotyledon decreased, although In cotyledons this was higher”
Claim · model-written summary
Dietary fiber content of cotyledons and dehulled beans did not change after storage.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- cotyledons and the beans dehullede6
- Treatment
- after storagee6
- Outcome
- dietary fiber contente6
- Direction
- No changese6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e6“No changes were observed in the dietary fiber content of the cotyledons and the beans dehulled after storage”
Claim · model-written summary
Neutral detergent fiber decreased in whole grains after storage.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- whole grainse7
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- neutral -detergent fibere7
- Direction
- decreasede7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e7“However, in the whole grains neutral -detergent fiber decreased, while acid detergent fiber, cellulose and lignin did not have a significant change”
Claim · model-written summary
Acid detergent fiber, cellulose and lignin did not change significantly in whole grains after storage.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- whole grainse7
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- acid detergent fiber, cellulose and lignine7
- Direction
- did not have a significant changee7
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e7“However, in the whole grains neutral -detergent fiber decreased, while acid detergent fiber, cellulose and lignin did not have a significant change”
Claim · model-written summary
Soluble pectates decreased in whole beans and cotyledons during storage.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- whole bean and cotyledone1
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- soluble pectatese1
- Direction
- decreasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e1“soluble pectates decreased In the whole bean and cotyledon”
Claim · model-written summary
Tannin content as tanic acid decreased only in stored whole beans.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- whole beanse1
- Treatment
- stored for 6 weeks at 37°C and 90% relative humidity conditionse0
- Outcome
- tannin content as tanic acide1
- Direction
- decreasede1
- Qualifier
- onlye1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e1“tannin content as tanic acid decreased only In the whole beans”
Claim · model-written summary
The seed coat could play a significant role in the hard-to-cook effect during storage.
- Taxon
- Phaseolus vulgarisPhaseolus vulgarise0
- Organ / stage
- seed coate1
- Outcome
- hard-to-cook effecte1
- Qualifier
- could play a significant rolee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples of cotyledons and whole black beans (Phaseolus vulgaris, Tamazulapa variety) were stored for 6 weeks at 37°C and 90% relative humidity conditions”
e1“The data obtained suggest that the seed coat could play a significant role in the hard-to-cook effect before and during storage”
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See all 6 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.