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The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (Phaseolus vulgaris L.)

Somerville, Jeremy Alan
http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760

Abstract Details

2009, Master of Science, Ohio State University, Food Science and Nutrition.
Pressure-assisted thermal processing (PATP) is an emerging alternative food processing technology that utilizes elevated pressure combined with heat to provide shelf-stable foods with superior quality attributes. This study examined the effect of PATP on texture, in vitro protein digestibility (IVPD), color, water imbibition and cooked volume of black beans (Phaseolus vulgaris L.). Beans were presoaked (15, 30, 60 and 120 min at 82°C, 24 hours at 23°C) and subjected to 600 MPa at 105°C for 1 second, 5, 10, 15 and 30 minutes. Pressure come-up time was 2 minutes and decompression time was 90 seconds. Thermally processed (TP; 105°C for 5 minutes) beans, using a still retort, were used as a control. PATP was found to significantly increase (p < 0.05) bean softening, IVPD and water absorption as compared to TP. Increasing pressure hold time during PATP generally increased bean softening. Changes in pressure holding time or soak time did not alter IVPD (≈79%) of PATP treated samples. Beans soaked for 15, 30 and 60 min showed lower volume increases after 5 min PATP as compared to thermally processed beans. Neither soak time nor processing time were found to have any influence on bean color. Within the range of process conditions of the study, PATP may be a viable alternative for preserving black beans.
V.M. Balasubramaniam (Advisor)
Sheryl Barringer (Committee Member)
Lynn Knipe (Committee Member)
Food Science
Pressure-assisted thermal processing; protein digestibility; black beans; high pressure processing

Recommended Citations

Citations

  • Somerville, J. A. (2009). The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (Phaseolus vulgaris L.) [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760

    APA Style (7th edition)

  • Somerville, Jeremy. The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (Phaseolus vulgaris L.). 2009. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760.

    MLA Style (8th edition)

  • Somerville, Jeremy. "The Effects of Pressure-Assisted Thermal Processing on the Quality Attributes of Black Beans (Phaseolus vulgaris L.)." Master's thesis, Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1262196760

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.