Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening |
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Authors: | Syed M. Nasar-Abbas Julie A. Plummer Kadambot H.M. Siddique Peter White David Harris Ken Dods |
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Affiliation: | a School of Plant Biology, Faculty of Natural and Agricultural Sciences, The University of Western Australia, 35 Stirling Hwy, Crawley, WA 6009, Australia b Centre for Legumes in Mediterranean Agriculture, The University of Western Australia, 35 Stirling Hwy, Crawley, WA 6009, Australia c Institute of Agriculture, The University of Western Australia, 35 Stirling Hwy, Crawley, WA 6009, Australia d Department of Agriculture and Food Western Australia, 3 Baron-Hay Court, South Perth, WA 6151, Australia e Chemistry Centre Western Australia, 125 Hay Street, East Perth, WA 6004, Australia |
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Abstract: | Selected physical and chemical characteristics of faba beans (Vicia faba L.) cv. Fiesta were studied after 12 months storage at 5, 15, 25, 37, 45 or 50 °C (±2 °C) in relation to the hard-to-cook phenomenon. In comparison with control (seeds stored at 5 °C), seeds stored at 15 and 25 °C demonstrated non-significant (p?0.05) changes in most of the physical and chemical characteristics including hydration and swelling coefficients, acid detergent fibre, lignin and tannin contents, whereas seeds stored at ?37 °C demonstrated significant changes (p?0.05). Solutes and electrolytes leaching after 18 h soaking substantially increased with increased temperature. Faba bean hardness tested by the hard-to-cook test also increased substantially with increased storage temperature. After 8 h soaking followed by 2 h cooking, the puncture force required for seeds stored at 5 °C was 3.3 N seed−1 whereas seeds stored at 50 °C required a much higher puncture force of 15.2 N seed−1. There was a high negative correlation (r2=0.98) between storage temperature and cooking ability of faba bean. Substantial increases in acid detergent fibre and lignin contents occurred with increased storage temperatures. There was a three-fold increase in lignin content of faba bean stored at 50 °C compared to those stored at 5 °C and it was correlated with bean hardness (r2=0.98). Storage at high temperatures for 12 months led to a substantial reduction in total free phenolics especially in the testa and there was a greater reduction with increasing storage temperature. Reduction in free phenolics was negatively correlated (r2=0.75) with bean hardness. |
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Keywords: | Vicia faba L. Hard-to-cook Lignins Phenolics Physicochemical properties |
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