Izvorni znanstveni članak
https://doi.org/10.17113/ftb.53.01.15.3663
Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)
José Armando Ulloa
; Center of Food Technology, Autonomous University of Nayarit, Nayarit, Mexico
Silvia Jazmin Ibarra-Zavala
; Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Nayarit, Mexico
Silvia Patricia Ramírez-Salas
; Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Nayarit, Mexico
Petra Rosas-Ulloa
; Center of Food Technology, Autonomous University of Nayarit, Nayarit, Mexico
José Carmen Ramírez-Ramírez
; Academic Unit of Veterinary and Animal Science, Autonomous University of Nayarit, Nayarit, Mexico
Blanca Estela Ulloa-Rangel
; Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Nayarit, Mexico
Sažetak
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas aw and L*, a* and b* values were 0.639, 98.55, –0.28 and –1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, fl avour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1–9 hedonic scale. The logarithmic and Pilosof models showed close fi ts (R2>0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.
Ključne riječi
instant whole beans; protein quality; sensory quality; rehydration
Hrčak ID:
136923
URI
Datum izdavanja:
30.3.2015.
Posjeta: 2.013 *