Effects of Steam Explosion Processing on Quality of Red Beans

Li Chao-lu-meng; Zhang Xue-jin; Chen Kun-jie

doi:doi:10.11648/j.ijnfs.20170603.13

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Effects of Steam Explosion Processing on Quality of Red Beans

Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)

Received: 26 February 2017 Accepted: 20 March 2017 Published: 7 April 2017

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Abstract

Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 3)
DOI	10.11648/j.ijnfs.20170603.13
Page(s)	129-133
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Red Beans, Steam Explosion, Puffing, Quality

References

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[4]	T. B. Ren, X. Q. Ma, G. Z. Xum et al. The optimization of steam explosion preprocessing conditions through response surface methodology [J]. Transactions of the Chinese Society of Agricultural Engineering, 2011, 27 (9):282-286.
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[6]	J. Yan, L. X. Feng. The research of steam explosion technology [J]. Modern Agricultural Science and Technology, 2009, (11):278-280.
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[13]	J. Cao, J. W. Zhao, Y. Q. Tian, et al. Effects of extrusion process on the quality of preservation instant rice [J]. Journal of Food Science and Biotechnology, 2014, 33 (4):381-386.

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APA Style

Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie. (2017). Effects of Steam Explosion Processing on Quality of Red Beans. International Journal of Nutrition and Food Sciences, 6(3), 129-133. https://doi.org/10.11648/j.ijnfs.20170603.13

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ACS Style

Li Chao-lu-meng; Zhang Xue-jin; Chen Kun-jie. Effects of Steam Explosion Processing on Quality of Red Beans. Int. J. Nutr. Food Sci. 2017, 6(3), 129-133. doi: 10.11648/j.ijnfs.20170603.13

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AMA Style

Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie. Effects of Steam Explosion Processing on Quality of Red Beans. Int J Nutr Food Sci. 2017;6(3):129-133. doi: 10.11648/j.ijnfs.20170603.13

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@article{10.11648/j.ijnfs.20170603.13,
  author = {Li Chao-lu-meng and Zhang Xue-jin and Chen Kun-jie},
  title = {Effects of Steam Explosion Processing on Quality of Red Beans},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {129-133},
  doi = {10.11648/j.ijnfs.20170603.13},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.13},
  abstract = {Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).},
 year = {2017}
}

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TY  - JOUR
T1  - Effects of Steam Explosion Processing on Quality of Red Beans
AU  - Li Chao-lu-meng
AU  - Zhang Xue-jin
AU  - Chen Kun-jie
Y1  - 2017/04/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.13
DO  - 10.11648/j.ijnfs.20170603.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 129
EP  - 133
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.13
AB  - Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).
VL  - 6
IS  - 3
ER  -

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Author Information

Li Chao-lu-meng

College of Engineering, Nanjing Agricultural University, Nanjing, China
Zhang Xue-jin

College of Engineering, Nanjing Agricultural University, Nanjing, China
Chen Kun-jie

College of Engineering, Nanjing Agricultural University, Nanjing, China

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Plain Text BibTeX RIS

APA Style

Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie. (2017). Effects of Steam Explosion Processing on Quality of Red Beans. International Journal of Nutrition and Food Sciences, 6(3), 129-133. https://doi.org/10.11648/j.ijnfs.20170603.13

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ACS Style

Li Chao-lu-meng; Zhang Xue-jin; Chen Kun-jie. Effects of Steam Explosion Processing on Quality of Red Beans. Int. J. Nutr. Food Sci. 2017, 6(3), 129-133. doi: 10.11648/j.ijnfs.20170603.13

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AMA Style

Li Chao-lu-meng, Zhang Xue-jin, Chen Kun-jie. Effects of Steam Explosion Processing on Quality of Red Beans. Int J Nutr Food Sci. 2017;6(3):129-133. doi: 10.11648/j.ijnfs.20170603.13

Copy | Download

@article{10.11648/j.ijnfs.20170603.13,
  author = {Li Chao-lu-meng and Zhang Xue-jin and Chen Kun-jie},
  title = {Effects of Steam Explosion Processing on Quality of Red Beans},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {3},
  pages = {129-133},
  doi = {10.11648/j.ijnfs.20170603.13},
  url = {https://doi.org/10.11648/j.ijnfs.20170603.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170603.13},
  abstract = {Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Effects of Steam Explosion Processing on Quality of Red Beans
AU  - Li Chao-lu-meng
AU  - Zhang Xue-jin
AU  - Chen Kun-jie
Y1  - 2017/04/07
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170603.13
DO  - 10.11648/j.ijnfs.20170603.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 129
EP  - 133
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170603.13
AB  - Steam explosion pressure, holding time and initial moisture content of red beans were used as variables for the experimental design, according to BBD (Box-Behnken) central composite model. Red beans were processed in steam explosion and the changes of protein, fat, cellulose and other nutritive contents of red beans, changes of hardness, springiness, chewiness and other texture properties, and changes of puffing ratio and cooking properties after the steam explosion processing were determined to analyze the effects of steam explosion processing on quality of red beans. After the processing, the content of crude protein, crude fat and crude cellulose decreased by 0.84%, 0.02% and 0.33% respectively, while the content of starch increased by 0.58%, but no significant effect of steam explosion processing on nutritive contents of red beans was identified (P>0.05); after the steam explosion processing, the average springiness and chewiness increased by 0.15mm, 1.07mJ respectively, but no significant difference with that before such processing was identified (P>0.05). However, the hardness reduced by 22.0N with a very significant change (P<0.01); through the steam explosion processing, the puffing ratio of red beans increased by 95.4% while the cooking time of bean soup shortened by 50%, with a very significant change (P<0.01).
VL  - 6
IS  - 3
ER  -

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