The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

• Published in: Food research international 2022-07, Vol.157, p.111377-111377, Article 111377
• Main Authors: Aravindakshan, Shruti, Nguyen, Thi Hoai An, Kyomugasho, Clare, Van Loey, Ann, Hendrickx, Marc E.
• Format: Article
• Language: English
• Subjects: Glass transition temperature; Phaseolus vulgaris L; Pre-cooked dried; Rehydration; Storage
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.111377

[Display omitted] •Quick-cooking dehydrated beans were stored at temperatures relative to its Tg.•Storage conditions influenced the rehydration indices-rate constants and ability.•The textural property is inversely related to the rehydration ability.•The changes in the volatile profile are linked to non-enzymatic chemical reactions.•Storage at temperatures below Tg ensures functional stability. Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking ‘convenient’ dehydrated beans (Phaseolus vulgaris L.) using the glass transition (Tg) concept. Quick-cooking dehydrated beans were prepared by hydrothermal treatment of fresh beans followed by air-drying and are rehydrated prior to use. The impact of storage temperatures (25, 28, 35 and 42 °C) on the rehydration indices (rate constant and extent) and quality characteristics (colour, texture and volatile profile) of the beans were studied. The results indicate a decrease in the rehydration rate constants with increasing storage temperatures and duration. The rehydration ability also significantly decreased with increased storage duration (>28 °C) suggesting a strong inverse link with hardness. Although there was no overall colour change with storage, the formation of new volatiles associated with non-enzymatic chemical reactions occurred at elevated temperatures (28–42 °C). Identification of the critical water contents based on the Tg-moisture relation and the moisture sorption isotherm revealed that dehydrated beans of 10 % moisture content stored below 28 °C are in a glassy state. Overall, the quality characteristics are significantly influenced by storage and the utilization of the glass transition concept allows for identifying suitable storage conditions.