title: Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris).
abstract: 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, whereasawandL*,a*andb*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 <10 CFU/g, whereas the scores for colour, flavour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1-9 hedonic scale. The logarithmic and Pilosof models showed close fits (R2>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.
authors.affiliation: Center of Food Technology, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico; Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico; Academic Unit of Agriculture, Autonomous University of Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, CP 63780 Nayarit, Mexico.
authors.forename: José Armando
authors.initials: JA
authors.lastname: Ulloa
authors.affiliation: Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico.
authors.forename: Silvia Jazmin
authors.initials: SJ
authors.lastname: Ibarra-Zavala
authors.affiliation: Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico.
authors.forename: Silvia Patricia
authors.initials: SP
authors.lastname: Ramírez-Salas
authors.affiliation: Center of Food Technology, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico; Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico.
authors.forename: Petra
authors.initials: P
authors.lastname: Rosas-Ulloa
authors.affiliation: Academic Unit of Veterinary and Animal Science, Autonomous University of Nayarit, Carretera a Chapalilla, Compostela, CP 63700 Nayarit, Mexico.
authors.forename: José Carmen
authors.initials: JC
authors.lastname: Ramírez-Ramírez
authors.affiliation: Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico.
authors.forename: Blanca Estela
authors.initials: BE
authors.lastname: Ulloa-Rangel
keywords: instant whole beans; protein quality; rehydration; sensory quality