Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 3, Pages 631-647Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910902718220
Keywords
Beans; Seed coat; Phenolics; Fatty acids; Water uptake
Categories
Ask authors/readers for more resources
Seeds of different bean types of Phaseolus vulargis display different rates of water imbibition. A processing treatment consisting of tempering and heating was used to improve the rate of water uptake in beans. Chemical properties of unprocessed and processed seed coats were examined. Seeds that readily imbibed water presented lower levels of fatty acids and phenolics in the seed coat. Processing to improve water uptake also caused a decrease in total phenolics content of the seed coats. These results link improved water uptake with decreased lipid and total phenolics content in the seed coat.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available