The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>)
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The Ohio State University / OhioLINK
2009
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu12621967602021-08-03T05:58:05Z The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) Somerville, Jeremy Alan Food Science Pressure-assisted thermal processing protein digestibility black beans high pressure processing Pressure-assisted thermal processing (PATP) is an emerging alternative food processing technology that utilizes elevated pressure combined with heat to provide shelf-stable foods with superior quality attributes. This study examined the effect of PATP on texture, <i>in vitro</i> protein digestibility (IVPD), color, water imbibition and cooked volume of black beans (<i>Phaseolus vulgaris L.</i>). Beans were presoaked (15, 30, 60 and 120 min at 82°C, 24 hours at 23°C) and subjected to 600 MPa at 105°C for 1 second, 5, 10, 15 and 30 minutes. Pressure come-up time was 2 minutes and decompression time was 90 seconds. Thermally processed (TP; 105°C for 5 minutes) beans, using a still retort, were used as a control. PATP was found to significantly increase (p < 0.05) bean softening, IVPD and water absorption as compared to TP. Increasing pressure hold time during PATP generally increased bean softening. Changes in pressure holding time or soak time did not alter IVPD (≈79%) of PATP treated samples. Beans soaked for 15, 30 and 60 min showed lower volume increases after 5 min PATP as compared to thermally processed beans. Neither soak time nor processing time were found to have any influence on bean color. Within the range of process conditions of the study, PATP may be a viable alternative for preserving black beans. 2009 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760 http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
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NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science Pressure-assisted thermal processing protein digestibility black beans high pressure processing |
| spellingShingle |
Food Science Pressure-assisted thermal processing protein digestibility black beans high pressure processing Somerville, Jeremy Alan The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| author |
Somerville, Jeremy Alan |
| author_facet |
Somerville, Jeremy Alan |
| author_sort |
Somerville, Jeremy Alan |
| title |
The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| title_short |
The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| title_full |
The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| title_fullStr |
The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| title_full_unstemmed |
The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (<i>Phaseolus vulgaris L.</i>) |
| title_sort |
effects of pressure-assisted thermal processing on the quality attributes of black beans (<i>phaseolus vulgaris l.</i>) |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2009 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760 |
| work_keys_str_mv |
AT somervillejeremyalan theeffectsofpressureassistedthermalprocessingonthequalityattributesofblackbeansiphaseolusvulgarisli AT somervillejeremyalan effectsofpressureassistedthermalprocessingonthequalityattributesofblackbeansiphaseolusvulgarisli |
| _version_ |
1719428642186985472 |