This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple Factorial Analysis (MFA): the chemical composition (starch, protein, lipids, minerals (Mg, P, S, K, Ca, Mn, Fe, Cu, Zn), functional groups from the seed coat analyzed by FT-IR), physical properties (size, 1000 grain weight, seed coat thickness, energy to penetrate the bean) and microstructure. Only few properties correlated with the hydration kinetics characteristics of the studied bean, comprising both composition and structure. The fat content, potassium content, specific surface, and the protein to lipids ratio correlated with the lag phase time, which is related with the seed coat impermeability to water. The necessary energy to perforate the seed coat correlated negatively with the hydration rate. It was concluded that the hydration of beans process is a complex phenomenon and that despite being from the same variety of legume, any change due to agronomic enhancement may affect their hydration process kinetics.
Keywords: Common bean; Grains; Hydrations; Modeling; Pulses.
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