Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans

ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bea...

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Autores principales:	Rockenbach,Reni, Ávila,Bianca, Bragança,Guilherme, Monks,Jander, Peres,William, Gularte,Márcia, Elias,Moacir
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2018
Materias:	Optimized Descriptive Profile Beans Texture viscosity Temperature
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300144
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spelling	oai:scielo:S0717-751820180003001442018-05-30Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beansRockenbach,ReniÁvila,BiancaBragança,GuilhermeMonks,JanderPeres,WilliamGularte,MárciaElias,Moacir Optimized Descriptive Profile Beans Texture viscosity Temperature ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bean, Guapo Brilhante (Phaseolus vulgaris), was analyzed after treatment with different hydration temperatures. The physico-chemical analysis showed that the treatments did not affect the hydration on protein and fiber content. The evaluation of the sensory profile was performed using the Optimized Descriptive Profile test with 16 evaluators. The evaluators recognized differences in the color, rupture, and viscosity attributes; however, a difference was detected in the hardness only in the sample of cooked beans hydrated at 90°C, which was not consistent with instrumental texturometric analysis. When hydration treatments were conducted the soluble solid content of the broth increased and grains were less hard and chewy. In the optimized descriptive profile, the disposal of the water, it was what differentiated sensorial the samples being that the evaluators perceived colors lighter, and with the lower viscosity of the broth. However, the sensory attributes relating to the instruments on the whole, there was a difference between treatments, and correlations for all variables.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.45 n.2 20182018-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300144en10.4067/s0717-75182018000300144
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Optimized Descriptive Profile Beans Texture viscosity Temperature
spellingShingle	Optimized Descriptive Profile Beans Texture viscosity Temperature Rockenbach,Reni Ávila,Bianca Bragança,Guilherme Monks,Jander Peres,William Gularte,Márcia Elias,Moacir Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
description	ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bean, Guapo Brilhante (Phaseolus vulgaris), was analyzed after treatment with different hydration temperatures. The physico-chemical analysis showed that the treatments did not affect the hydration on protein and fiber content. The evaluation of the sensory profile was performed using the Optimized Descriptive Profile test with 16 evaluators. The evaluators recognized differences in the color, rupture, and viscosity attributes; however, a difference was detected in the hardness only in the sample of cooked beans hydrated at 90°C, which was not consistent with instrumental texturometric analysis. When hydration treatments were conducted the soluble solid content of the broth increased and grains were less hard and chewy. In the optimized descriptive profile, the disposal of the water, it was what differentiated sensorial the samples being that the evaluators perceived colors lighter, and with the lower viscosity of the broth. However, the sensory attributes relating to the instruments on the whole, there was a difference between treatments, and correlations for all variables.
author	Rockenbach,Reni Ávila,Bianca Bragança,Guilherme Monks,Jander Peres,William Gularte,Márcia Elias,Moacir
author_facet	Rockenbach,Reni Ávila,Bianca Bragança,Guilherme Monks,Jander Peres,William Gularte,Márcia Elias,Moacir
author_sort	Rockenbach,Reni
title	Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
title_short	Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
title_full	Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
title_fullStr	Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
title_full_unstemmed	Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
title_sort	effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2018
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300144
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Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans

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