ارزیابی تأثیر نوع رقم و زمان خیساندن و پخت بر ویژگی های بافت، جذب آب و میزان ترکیدگی لوبیاقرمز ایرانی

نوع مقاله : مقالات پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی، واحد شهرضا

2 دانشگاه آزاد اسلامی، واحد خوراسگان

چکیده

لوبیاها منبع غنی از فیبرهای رژیمی و ترکیبات شیمیایی گیاهی از قبیل فلاونوئید و فنولیک هستند و ویژگی‌های فراسودمند بسیاری نشان دادهاند. در این مطالعه اثر رقم، زمان خیساندن و پخت بر جذب آب، ترکیدگی و بافت لوبیاقرمز ایرانی مورد بررسی قرار گرفت تا بهترین رقم و بهترین زمان خیساندن تعیین گردد. رقم D81083، اختر و KS31164 پس از 24‌ساعت خیساندن به‌ترتیب بیشترین میزان جذب آب را نشان دادند، درحالی‌که رقم های ازنا، گلی و ناز کمترین جذب آب را داشتند (05/0P

کلیدواژه‌ها

عنوان مقاله [English]

Effect of line, soaking and cooking time on water absorption, texture and splitting of Iranian red kidney beans

نویسندگان [English]

  • Leila Mosaffa 1
  • Nafiseh Zamindar 2
  • Mahdi Amooheidari 1
1 Islamic Azad University, Shahreza Branch
2 Islamic Azad University, Khorasgan Branch
چکیده [English]

Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. In current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different Iranian red kidney beans to determine the best lines and the best soaking time for industrial use. D81083 line showed the highest level of water absorption after 24 h soaking followed by Akhtar and KS31164 lines while Azna, Goli and Naz lines showed the lowest level of water absorption (p

کلیدواژه‌ها [English]

  • Cooking
  • Red bean
  • Shear strength
  • Soaking
  • Splitting
  • Water absorption

مراجع

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