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Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates./
Author:	Rezaey, Mahvash.
Description:	1 online resource (96 pages)
Notes:	Source: Masters Abstracts International, Volume: 85-01.
Contained By:	Masters Abstracts International85-01.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798379908904

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
Rezaey, Mahvash.

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates. - 1 online resource (96 pages)

Source: Masters Abstracts International, Volume: 85-01.

Thesis (M.S.)--Washington State University, 2023.

Includes bibliographical references

Nuna bean (Phaseolus vulgaris L.) is a common bean indigenously from the Andean mountains of Bolivia, Ecuador, and Peru. Nuna beans possess a unique property of popping when dry heated for 2-4 minutes. Nuna beans grown in South America are photoperiod sensitive, only flowered during short day length, and exhibit an aggressive climbing and indeterminate growth habit. By crossing nuna beans with common bush-growth habit beans adapted to temperate climates, photoperiod insensitive breeding lines, called popping beans, are developed, that are productive in regions with long day lengths and that have bush growth habit. Popping beans have a malted milk ball-like texture and peanut-like flavor, which alongside the rapid cooking procedure, make popping beans an attractive protein and fiber-rich snack. Different seed coat patterns and colors are visible in different popping beans. Little is known about the nutritional and functional properties of popping beans from different breeding lines, as well as the correlation between these characteristics and popping efficiency of popping beans. Moreover, there is a lack of information on the functional attributes of starch and proteins fractionated from popping beans. In this study, 20 samples of popping beans from 12 different breeding lines, 3 different harvesting seasons, and 2 different locations were studied for their physicochemical characteristics and popping efficiencies. The correlations between these characteristics were also studied. Different popping bean breeding lines have significantly different physicochemical characteristics, as well as popping efficiencies (p = 0.05). Based on the Pearson correlations, contribute to the amount of condensed tannins in the seed coat that make the seed coats darker and mechanically stronger for entrapping pressure inside the bean. Further, 4 different samples from 3 different breeding lines and 2 different harvesting seasons were evaluated for the functionality of starch and protein fractionates. The protein fractionates did not show reasonable emulsifying characteristics. However, their foam capacity and stability make them suitable to be used in whipped toppings and cakes. Also, the starch fractionates showed restricted swelling power that makes them useful for noodle-producing applications.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798379908904Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

Flour functionalityIndex Terms--Genre/Form:

554714
Electronic books.

Popping Efficiencies of Popping Beans, and Physicochemical Characteristics and Functional Properties of Their Flour, Protein, and Starch Fractionates.
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520 $a Nuna bean (Phaseolus vulgaris L.) is a common bean indigenously from the Andean mountains of Bolivia, Ecuador, and Peru. Nuna beans possess a unique property of popping when dry heated for 2-4 minutes. Nuna beans grown in South America are photoperiod sensitive, only flowered during short day length, and exhibit an aggressive climbing and indeterminate growth habit. By crossing nuna beans with common bush-growth habit beans adapted to temperate climates, photoperiod insensitive breeding lines, called popping beans, are developed, that are productive in regions with long day lengths and that have bush growth habit. Popping beans have a malted milk ball-like texture and peanut-like flavor, which alongside the rapid cooking procedure, make popping beans an attractive protein and fiber-rich snack. Different seed coat patterns and colors are visible in different popping beans. Little is known about the nutritional and functional properties of popping beans from different breeding lines, as well as the correlation between these characteristics and popping efficiency of popping beans. Moreover, there is a lack of information on the functional attributes of starch and proteins fractionated from popping beans. In this study, 20 samples of popping beans from 12 different breeding lines, 3 different harvesting seasons, and 2 different locations were studied for their physicochemical characteristics and popping efficiencies. The correlations between these characteristics were also studied. Different popping bean breeding lines have significantly different physicochemical characteristics, as well as popping efficiencies (p = 0.05). Based on the Pearson correlations, contribute to the amount of condensed tannins in the seed coat that make the seed coats darker and mechanically stronger for entrapping pressure inside the bean. Further, 4 different samples from 3 different breeding lines and 2 different harvesting seasons were evaluated for the functionality of starch and protein fractionates. The protein fractionates did not show reasonable emulsifying characteristics. However, their foam capacity and stability make them suitable to be used in whipped toppings and cakes. Also, the starch fractionates showed restricted swelling power that makes them useful for noodle-producing applications.
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653 $a Starch fractionation
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