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Evaluation of storage stability of low moisture whole common beans and their fractions through the use of state diagrams

Journal Contribution - Journal Article

A material science approach was explored towards understanding storage stability of common dry bean seeds. State diagrams of powders from distinct bean varieties were generated through determination of their glass transition temperatures (Tgs) using differential scanning calorimetry. Confronting the state diagrams with dry matter-temperature combinations during storage facilitated establishing the link between the relative position of the bean storage conditions along the Tg line and extent of hard-to-cook (HTC) development. Generally, Tg increases with dry matter content of the bean powders implying stability at increasingly higher temperatures attributed to the reduced plasticizing effect of water. Whereas Tg lines of powders of the different bean varieties were very similar, distinct differences were observed for the powders of bean substructures. At a given moisture content, the Tg of the cotyledon material was lower than that of the seed coat material and the Tg values of the whole bean powders were dominated by the cotyledon material. Cooking time analysis showed that whole beans stored above their Tg developed the HTC defect, this extent being correlated with the difference between storage temperature and Tg value. Considering the HTC development rate, (R-value, rate of change in cooking time with storage time over a period of 0–4 months or at 0 months of storage) the higher the difference between the storage temperature and the Tg value, the faster the change in cooking time during storage. Exploring the role of the major polymer components of bean cotyledon revealed that at a given moisture content, the cell wall material showed the lowest Tg values compared to the protein and starch isolates (Tg cell wall < Tg protein < Tg starch isolate). Confronting these values with the HTC development rates (change of cooking time with storage time) supports involvement of the cell wall material and probably protein changes in the development of this defect.
Journal: Food Research International
ISSN: 0963-9969
Volume: 140
Publication year:2021