Affiliation:
1. Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul Brazil
2. Embrapa Rice and Beans Santo Antônio de Goiás Goiás Brazil
3. Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Brazil
Abstract
AbstractBackground and ObjectivesThis study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick‐cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard‐to‐cook (HTC) defects, were used.FindingsLower drying temperature favors producing quick‐cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick‐cooking beans had over 90% protein digestibility. The development of quick‐cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion.ConclusionsThe drying process at 40°C improved the technological, physical, and nutritional characteristics of quick‐cooking dehydrated beans.Significance and NoveltyThe drying temperature directly influences the final quality of quick‐cooking beans; so, it is important to consider the use of low temperatures.