Effects of Steam Explosion Processing on Quality of Red Beans
International Journal of Nutrition and Food Sciences
Volume 6, Issue 3, May 2017, Pages: 129-133
Received: Feb. 26, 2017; Accepted: Mar. 20, 2017; Published: Apr. 7, 2017
Views 1931      Downloads 106
Authors
Li Chao-lu-meng, College of Engineering, Nanjing Agricultural University, Nanjing, China
Zhang Xue-jin, College of Engineering, Nanjing Agricultural University, Nanjing, China
Chen Kun-jie, College of Engineering, Nanjing Agricultural University, Nanjing, China
Article Tools
Follow on us
Abstract
Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).
Keywords
Red Beans, Steam Explosion, Puffing, Quality
To cite this article
Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie, Effects of Steam Explosion Processing on Quality of Red Beans, International Journal of Nutrition and Food Sciences. Vol. 6, No. 3, 2017, pp. 129-133. doi: 10.11648/j.ijnfs.20170603.13
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
References
[1]
Y. C. Zhang, W. X. Li, L. X. Huang. The research of starch properties of Adsuki bean [J]. Food Science, 2006, 27 (3):44-47.
[2]
L. F. Wang. The safety and nutritiveness of puffed food [J]. Journal of Food Safety and Quality, 2008, (08):51-52.
[3]
P. Wang, S. C. Ren, G. L. Wang. The nutritive characteristics and functional features of common food legumes [J]. Food Research and Development, 2009, 30 (12):171-174.
[4]
T. B. Ren, X. Q. Ma, G. Z. Xum et al. The optimization of steam explosion preprocessing conditions through response surface methodology [J]. Transactions of the Chinese Society of Agricultural Engineering, 2011, 27 (9):282-286.
[5]
H. Z. Chen, Z. H. Li. The new non-pollution stalk steam explosion technology and its application [J]. Journal of Cellulose Science and Technology, 2002, 10 (03):47-52.
[6]
J. Yan, L. X. Feng. The research of steam explosion technology [J]. Modern Agricultural Science and Technology, 2009, (11):278-280.
[7]
Baboukani B S, Vossoughi M, Alemzadeh I. Optimisation of dilute-acid pretreatment conditions for enhancement sugar recovery and enzymatic hydrolysis of wheat straw [J]. Biosystems Engineering, 2012, 111 (2): 166-174.
[8]
Ozkal S G, Yener M E, Bayindirli L. Response surfaces of apricot kemel oil yield in supercritical carbon dioxide [J]. LWT-Food Science and Technology, 2005, 38 (6):611-616.
[9]
Paul Koona, Valere Tatchago, Dorothy Malaa. Impregnated bags for safer storage of legume grains in West and Central Africa Original Research Article [J]. Journal of Stored Products Research, 2007, 43 (3):248-251.
[10]
C. M. Mutungi, H. Affognon, A. W. Njoroge, D. Baributsa, L. L. Murdock. Storage of mung bean (Vigna radiata [L.] wilczek) and pigeonpea grains (Cajanus cajan [L.] Millsp) in hermetic triple-layer bags stops losses caused by Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) [J]. Journal of Stored Products Research, 2014, 58 (6):39-47.
[11]
C. H. Liu. The microwave vacuum puffing technology and quality of black currant fruit slices [D]. Harbin: Northeast Agricultural University, 2010.
[12]
Z. Q. Zhang, S. B. Xiong, Y. Z. Li, et al. TPA of engineer reformed rice and sensory evaluation correlation analysis [J]. Journal of The Chinese Cereals and Oils Association, 2011, 26 (10):1-5.
[13]
J. Cao, J. W. Zhao, Y. Q. Tian, et al. Effects of extrusion process on the quality of preservation instant rice [J]. Journal of Food Science and Biotechnology, 2014, 33 (4):381-386.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186