Journal of Food, Agriculture and Environment

Industrialization of runner bean (Phaseolus vulgaris L.)

Author(s):

Héctor Martín Durán-García ^{1 *}, Ana Laura Peña Pérez ², Hipólito Ortíz Laurel ³, Erich Dietmar Rossel ³, George Rangel Esquerra ², Magdalena Alvarado Galvan ², J.L. Rodríguez-Hernández ²

Recieved Date: 2014-10-02, Accepted Date: 2014-12-30

Abstract:

The objective of this study was to set up optimal parameters for obtaining industrialized runner bean varieties and to choose those more suitable when obtaining dehydrated unbroken precooked bean. Taken into consideration rehydration time and physicochemical and sensorial attributes four varieties of runner bean, Bayo, Flor de mayo, Flor de junio and Negro, were utilized. In each one of them sorting, cleaning and wetting were carried out. After that, they were subjected to a precooking process and dehydration in a tray type dryer. For each variety and during each process temperature, water content, relative humidity and contents of ash, protein, carbohydrates and ethereal extract were determined and records were made of time taken for rehydration and boiling temperature and sensorial attributes like flavor, appearance, texture and aroma were obtained from hedonic acceptance tests. All four varieties of industrialized runner beans showed high content of ash, protein and carbohydrates. At the hedonic test, four varieties were qualified as “like slightly”, with no statistically differences between them. Analyzing texture and flavor, testers preferred Flor de mayo variety, according to appearance runner bean Bayo and regarding aroma runner bean Negro. Industrialization process allowed preserving organoleptic quality attributes from each variety as well as to maintain and increase their nutritional quality.

Keywords:

Runner beans, industrialization, processing, precooking, dehydration

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Journal: Journal of Food, Agriculture and Environment
Year: 2015
Volume: 13
Issue: 1
Category: Food and Health
Pages: 8-11

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