Kinetic study of saponins B stability in navy beans under different processing conditions

• Published in: Journal of food engineering 2009-07, Vol.93 (1), p.59-65
• Main Authors: Shi, John, Xue, Sophia Jun, Ma, Ying, Li, Dong, Kakuda, Yukio, Lan, Yubin
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Kinetic degradation; Navy bean; Saponins; Soaking; Thermal processing
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2008.12.035

Saponins are rich in the legumes which are known to provide many health benefits for human beings. Saponin B is the main component in the saponins group present in navy beans. The stability of saponin B during food processing is a key issue in evaluating the quality and nutrition of food products. The effects of different soaking and cooking methods and conditions on the stability of saponin B were investigated. The effects of the soaking process on saponin reduction followed a first order kinetic model. The soaking time and the seed-to-water ratio significantly affected the stability of saponin B during the soaking process. Short time soaking and lower seed-to-water ratio would keep more saponin B in the soaked beans. The cooking medium and methods greatly influenced saponin B degradation during cooking. Water–oil mixed cooking media enhanced saponins stability in the seeds during the cooking process, as compared to a water-only cooking medium. Combined soaking and ordinary cooking induced more saponin degradation in ordinary cooked seed samples. An autoclave cooking method eliminated most of the saponin B from the autoclaved beans.