Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varieties

Lavaraj Devkota, Lizhong He, Jocelyn Midgley, Victoria S. Haritos

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

Abstract: Bean hydration is a crucial, yet complex process affected both by inherent bean properties (intrinsic) and properties of the soak medium (extrinsic) whose relationship with hydration kinetics are not clear. This work investigated the effect of temperature (30–80°C) on the hydration behavior and kinetics of two commonly consumed Phaseolus vulgaris L. beans—red kidney and small red beans. Both beans have similar morphology (except size), chemical composition and seed coat surface structure but, surprisingly, their hydration behaviors differed markedly. Small red hydration followed a sigmoidal shape (to 70°C) with a prominent lag phase at 30–40°C, while fast hydrating red kidney beans followed a downward concave shape, suggesting different mechanisms of water uptake. The hydration behaviors for red kidney and small red beans were modeled using Peleg (R2 ≥0.97) and sigmoidal (R2 ≥0.99) models, respectively. Water uptake rate increased, while equilibrium moisture content decreased for both bean varieties with increasing temperature. A simplified model was developed for small red beans which can predict hydration as a function of temperature and time with good accuracy ((Formula presented.), R2= 0.99, RMSE = 4.5). Microscopic examination of cross sections of seed coats showed nearly double parenchyma layer thickness in small red bean and seed coat lipid analysis showed significantly higher proportion of saturated fatty acids which, together, may be responsible for slower water uptake observed in small red beans. Practical Application: Hydration is the crucial stage in dry bean processing, which precedes other processes like cooking, extraction, fermentation, sprouting, and consumption. Industrial bean processing is still slow and batch process and needs improvement. This work shows the effect of various bean properties and soaking medium temperature on the hydration behavior of two commonly consumed red beans. The work also modeled the hydration kinetics of two Phaseolus vulgaris L. beans which can be adopted by bean processors for process design and optimization.

Original languageEnglish
Pages (from-to)528-542
Number of pages15
JournalJournal of Food Science
Volume87
Issue number2
DOIs
Publication statusPublished - Feb 2022

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