Journal of Food Science and Technology

, Volume 50, Issue 1, pp 108–114 | Cite as

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

  • Nafiseh Zamindar
  • Mohamad Shahedi Baghekhandan
  • Ali Nasirpour
  • Mahmoud Sheikhzeinoddin
Original Article


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 of different Iranian red kidney beans to determine the best lines and the best soaking time related to them for industrial use. D81083 line had the highest level of water absorption after 24 h soaking followed by Akhtar and KS31164 lines while Azna, Goli and Naz lines had the lowest level of water absorption (p < 0.05). Akhtar and Sayyad had the highest level of splitting while KS31164 had the lowest level of splitting (p < 0.05). Soaking of Akhtar line for 24 h caused the highest level of water absorption accompanied with low splitting level. 24 h soaking and longer cooking time is recommended for Sayyad, while 12 h soaking and longer cooking time is recommended for KS31164 line. 24 h soaking causes higher level of water absorption and lower level of splitting in Derakhshan line. The effects of line, cooking and soaking time on red bean texture were significant (p < 0.01).


Red kidney beans Soaking Cooking Water absorption Splitting Shear strength 


  1. Abd El-Hady EA, Habiba RA (2003) Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. Lebensm -Wiss U-Technol 36:285–293CrossRefGoogle Scholar
  2. Abu-Ghannam N (1998) Modelling textural changes during the hydration process of red beans. J Food Eng 38:341–352CrossRefGoogle Scholar
  3. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington, p 342Google Scholar
  4. Bellido G, Arntfield SD, Cenkowski S, Scanlon M (2006) Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.). LWT Food Sci Technol 39:779–787CrossRefGoogle Scholar
  5. Boateng J, Verghese M, Walker LT, Ogutu S (2008) Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.). LWT Food Sci Technol 41:1541–1547CrossRefGoogle Scholar
  6. Gowen A, Abu-Ghannam N, Frias J, Oliveira J (2007) Modelling the water absorption process in chickpeas (Cicer arietinum L.)-The effect of blanching pre-treatment on water intake and texture kinetics. J Food Eng 78:810–819CrossRefGoogle Scholar
  7. Meng GT, Ma CY (2001) Thermal properties of Phaseolus angulgaris (red bean) globulin. Food Chem 73:453–460CrossRefGoogle Scholar
  8. Mohsenin NN (1986) Physical properties of plant and animal materials, 2nd edn. Gordon and Breach Sci Publisher Inc, New York, pp 237–242Google Scholar
  9. Oboh HA, Muzquiz M, Burbano C, Cuadrado C, Pedrosa MM, Ayet G, Osagie AU (1998) Anti-nutritional constituents of six underutilized legumes grown in Nigeria. J Chromatogr A 823:307–312CrossRefGoogle Scholar
  10. Rehinan ZU, Rashid M, Shah WH (2004) Insoluble dietary fibre components of food legumes as affected by soaking and cooking processes. Food Chem 85:245–249CrossRefGoogle Scholar
  11. Rehman ZU, Shah WH (2004) Domestic processing effects on some insoluble dietary fibre components of various food legumes. Food Chem 87:613–617CrossRefGoogle Scholar
  12. Rehman ZU, Shah WH (2005) Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chem 91:327–331CrossRefGoogle Scholar
  13. Rehman ZU, Salariya AM, Zafar SI (2001) Effect of processing on available carbohydrate content and starch digestability of kidney beans (Phaseolus vulgaris L.). Food Chem 73:351–355CrossRefGoogle Scholar
  14. Taiwo KA, Akanbi CT, Ajibola OO (1998) Regression relationships for the soaking and cooking properties of two cowpea varieties. J Food Eng 37:331–344CrossRefGoogle Scholar
  15. Tang CH (2008) Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: a comparative study. LWT Food Sci Technol 41:1380–1388CrossRefGoogle Scholar
  16. Vasudeva S, Vishwanathan KH (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes. J Food Sci Technol 47:42–46CrossRefGoogle Scholar
  17. Vasudeva S, Vishwanathan KH, Aswathanarayana KN, Indhudhara Swamy YM (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals. J Food Sci Technol 47:34–41CrossRefGoogle Scholar
  18. Yadav BS, Sharma A, Yadav RB (2010) Resistant starch content of conventionally boiled and pressure-cooked cereals, legumes and tubers. J Food Sci Technol 47:84–88CrossRefGoogle Scholar
  19. Yin SW, Tang CH, Wen QB, Yang XQ, Li L (2008) Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: effect of high-pressure treatment. Food Chem 110:938–945CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Nafiseh Zamindar
    • 1
  • Mohamad Shahedi Baghekhandan
    • 1
  • Ali Nasirpour
    • 1
  • Mahmoud Sheikhzeinoddin
    • 1
  1. 1.Department of Food Science and TechnologyIsfahan University of TechnologyIsfahanIran

Personalised recommendations