Cargando…
The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans
Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), th...
Autores principales: | , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305296/ https://www.ncbi.nlm.nih.gov/pubmed/34359534 http://dx.doi.org/10.3390/foods10071665 |
_version_ | 1783727540545781760 |
---|---|
author | Aravindakshan, Shruti Nguyen, Thi Hoai An Kyomugasho, Clare Buvé, Carolien Dewettinck, Koen Van Loey, Ann Hendrickx, Marc E. |
author_facet | Aravindakshan, Shruti Nguyen, Thi Hoai An Kyomugasho, Clare Buvé, Carolien Dewettinck, Koen Van Loey, Ann Hendrickx, Marc E. |
author_sort | Aravindakshan, Shruti |
collection | PubMed |
description | Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times. |
format | Online Article Text |
id | pubmed-8305296 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83052962021-07-25 The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans Aravindakshan, Shruti Nguyen, Thi Hoai An Kyomugasho, Clare Buvé, Carolien Dewettinck, Koen Van Loey, Ann Hendrickx, Marc E. Foods Article Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times. MDPI 2021-07-19 /pmc/articles/PMC8305296/ /pubmed/34359534 http://dx.doi.org/10.3390/foods10071665 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Aravindakshan, Shruti Nguyen, Thi Hoai An Kyomugasho, Clare Buvé, Carolien Dewettinck, Koen Van Loey, Ann Hendrickx, Marc E. The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title | The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title_full | The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title_fullStr | The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title_full_unstemmed | The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title_short | The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans |
title_sort | impact of drying and rehydration on the structural properties and quality attributes of pre-cooked dried beans |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305296/ https://www.ncbi.nlm.nih.gov/pubmed/34359534 http://dx.doi.org/10.3390/foods10071665 |
work_keys_str_mv | AT aravindakshanshruti theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT nguyenthihoaian theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT kyomugashoclare theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT buvecarolien theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT dewettinckkoen theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT vanloeyann theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT hendrickxmarce theimpactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT aravindakshanshruti impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT nguyenthihoaian impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT kyomugashoclare impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT buvecarolien impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT dewettinckkoen impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT vanloeyann impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans AT hendrickxmarce impactofdryingandrehydrationonthestructuralpropertiesandqualityattributesofprecookeddriedbeans |