Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds
Notice bibliographique
Résumé
In this study, the mechanism of softening and evolution of volatile compounds during cooking of Canadian wonder common beans (Phaseolus vulgaris) were explored. If stored inappropriately, common beans develop a textural defect, hard-to-cook (HTC) hence its influence on softening and evolution of volatiles was investigated. Fresh and aged (with HTC) beans were soaked and cooked in demineralised water, hardness (as an indicator of texture) was measured using a texture analyser to obtain cooking profiles from which the rate of softening of the beans was determined. Thereafter, the cooked tissues were disintegrated using pestle and mortar to mimic mastication before determination of the rate-limiting step in softening of beans during cooking. On the one hand, microstructure visualisation of disintegrated tissues was done to investigate evolution of tissue failure with increased cooking time. On the other hand, the extent of starch gelatinisation with increased cooking time was evaluated using calorimetry. To study the evolution of volatile compounds from beans during cooking, fresh and aged beans were soaked then cooked in demineralised water in sealed tubes to capture the produced volatiles. Thereafter, the volatile fraction was analysed using headspace-solid phase microextraction-gas chromatography-mass spectrometry and marker compounds were identified using multi-variate data analysis. During cooking, hardness of beans decreased and upon disintegration, an evolution from cell breakage to cell separation was observed. Presence of HTC decreased the rate of softening and delayed cell separation. Starch was gelatinised early during cooking. Therefore, softening of beans was attributed to mainly pectin solubilisation (mainly in the middle lamella) as indicated by cell separation. The influence of cooking time on evolution of volatile compounds from beans was very clear and a number of marker compounds were identified. This study revealed that pectin solubilisation is the main mechanism for softening of beans and that volatile compounds of significance were produced during cooking. Hard-to-cook showed a great influence on bean softening and evolution of volatiles both of which determine the cooking quality of beans.
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,001 | 0,001 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,001 |
| Études des sciences et des technologies | 0,000 | 0,001 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».