Influence of storage on the cooking quality of Canadian wonder common beans (Phaseolus vulgaris): insight into mechanism of softening and evolution of volatile compounds
Bibliographic record
Abstract
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.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.001 | 0.001 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.001 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".