Document Detail

Physicochemical, morphological and rheological properties of canned bean pastes "negro Queretaro" variety (Phaseolus vulgaris L.).
MedLine Citation:
PMID:  25190834     Owner:  NLM     Status:  PubMed-not-MEDLINE    
Proximate, thermal, morphological and rheological properties of canned "negro Querétaro" bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85 °C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79 °C, 79.1 °C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4 °C, 75.7 °C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G') was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (Ea) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.
A H Martínez-Preciado; Y Estrada-Girón; A González-Álvarez; V V A Fernández; E R Macías; J F A Soltero
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Publication Detail:
Type:  Journal Article     Date:  2012-05-22
Journal Detail:
Title:  Journal of food science and technology     Volume:  51     ISSN:  0022-1155     ISO Abbreviation:  J Food Sci Technol     Publication Date:  2014 Sep 
Date Detail:
Created Date:  2014-09-05     Completed Date:  2014-09-05     Revised Date:  2014-09-08    
Medline Journal Info:
Nlm Unique ID:  0056471     Medline TA:  J Food Sci Technol     Country:  India    
Other Details:
Languages:  eng     Pagination:  1795-805     Citation Subset:  -    
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