The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability

Shruti Aravindakshan; Thi Hoai An Nguyen; Clare Kyomugasho; Ann Van Loey; Marc E Hendrickx

doi:10.1016/j.foodres.2022.111377

The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability

Food Res Int. 2022 Jul:157:111377. doi: 10.1016/j.foodres.2022.111377. Epub 2022 May 16.

Authors

Shruti Aravindakshan¹, Thi Hoai An Nguyen², Clare Kyomugasho³, Ann Van Loey⁴, Marc E Hendrickx⁵

Affiliations

¹ KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: shruti.aravindakshan@kuleuven.be.
² KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: thihoaian.nguyen@kuleuven.be.
³ KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: clare.kyomugasho@kuleuven.be.
⁴ KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: ann.vanloey@kuleuven.be.
⁵ KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium. Electronic address: marceg.hendrickx@kuleuven.be.

PMID: 35761635
DOI: 10.1016/j.foodres.2022.111377

Abstract

Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans (Phaseolus vulgaris L.) using the glass transition (T_g) concept. Quick-cooking dehydrated beans were prepared by hydrothermal treatment of fresh beans followed by air-drying and are rehydrated prior to use. The impact of storage temperatures (25, 28, 35 and 42 °C) on the rehydration indices (rate constant and extent) and quality characteristics (colour, texture and volatile profile) of the beans were studied. The results indicate a decrease in the rehydration rate constants with increasing storage temperatures and duration. The rehydration ability also significantly decreased with increased storage duration (>28 °C) suggesting a strong inverse link with hardness. Although there was no overall colour change with storage, the formation of new volatiles associated with non-enzymatic chemical reactions occurred at elevated temperatures (28-42 °C). Identification of the critical water contents based on the T_g-moisture relation and the moisture sorption isotherm revealed that dehydrated beans of 10 % moisture content stored below 28 °C are in a glassy state. Overall, the quality characteristics are significantly influenced by storage and the utilization of the glass transition concept allows for identifying suitable storage conditions.

Keywords: Glass transition temperature; Phaseolus vulgaris L.; Pre-cooked dried; Rehydration; Storage.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cooking / methods
Fluid Therapy
Hardness
Phaseolus* / chemistry
Vitrification*