Modelling textural changes during the hydration process of red beans
Document Type Article
Journal of Food Engineering
Hydration kinetics of red kidney beans were studied upon soaking at 20, 30, 40 and 60 °C by the method of weight gain. Texture (hardness) was measured instrumentally by cutting with a wedge-type blade mounted into an Instron Universal Testing Machine at a speed of 200 mm min-1. A logarithmic relationship was established between bean hardness and water absorption for the four soaking temperatures studied (p < 0.001). Rearranging the hydration kinetic model, the parameters controlling changes in moisture content during soaking were determined and, subsequently, the textural degradation in the bean structure. Bean hardness was modelled as a function of soaking time and temperature. The predictive capability of the model was examined and differences between experimental and predicted values were not significant at the 5% level (P > 0.05).