Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans Phaseolus vulgarisReportar como inadecuado




Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans Phaseolus vulgaris - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Technology and Biotechnology, Vol.53 No.1 March 2015. -

Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas aw and L*, a* and b* values were 0.639, 98.55, –0.28 and –1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were 0.99 to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

instant whole beans; protein quality; sensory quality; rehydration



Autor: José Armando Ulloa - ; Center of Food Technology, Autonomous University of Nayarit, Nayarit, Mexico Silvia Jazmin Ibarra-Zavala

Fuente: http://hrcak.srce.hr/



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