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Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)

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Abstract

Proximate, thermal, morphological and rheological properties of canned “negro Querétaro” bean pastes, as a function of fat content (0, 2 and 3 %) and temperature (60, 70 and 85 °C), were evaluated. Raw and precooked bean pastes were characterized by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). Well-defined starch granules in the raw bean pastes were observed, whereas a gelatinized starch paste was observed for the canned bean pastes. The DSC analysis showed that the raw bean pastes had lower onset peak temperatures (79 °C, 79.1 °C) and gelatinization enthalpy (1.940 J/g), compared to that precooked bean pastes (70.4 °C, 75.7 °C and 1.314 J/g, respectively) thermal characteristics. Moreover, the dynamic rheological results showed a gel-like behavior for the canned bean pastes, where the storage modulus (G′) was frequency independent and was higher than the loss modulus (G″). The non-linear rheological results exhibited a shear-thinning flow behavior, where the steady shear-viscosity was temperature and fat content dependent. For canned bean pastes, the shear-viscosity data followed a power law equation, where the power law index (n) decreased when the temperature and the fat content increased. The temperature effect on the shear-viscosity was described by an Arrhenius equation, where the activation energy (Ea) was in the range from 19.04 to 36.81 KJ/mol. This rheological behavior was caused by gelatinization of the starch during the cooking and sterilization processes, where starch-lipids and starch-proteins complex were formed.

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Acknowledgments

The authors want to thank Verde-Valle Company for material donation to conduct this research. Also, the authors would like to thank to Dr. Jesus Nungaray for his contribution to this work. A.H.M.P. wants to thank CONACYT (Mexican National Council of Science and Technology) for the financial support through a scholarship granted for her Doctoral degree.

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Authors and Affiliations

  1. Departamento de Ingeniería Química, Universidad de Guadalajara, Blvd. M. García Barragán # 1451, Guadalajara, Jal., 44430, Mexico

    A. H. Martínez-Preciado, Y. Estrada-Girón, A. González-Álvarez, E. R. Macías & J. F. A. Soltero

  2. Departamento de Ciencias Tecnológicas, Universidad de Guadalajara, Av. Universidad # 1115, Ocotlán, Jal., 47810, Mexico

    V. V. A. Fernández

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  1. A. H. Martínez-Preciado
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  2. Y. Estrada-Girón
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  3. A. González-Álvarez
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  4. V. V. A. Fernández
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  5. E. R. Macías
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  6. J. F. A. Soltero
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Correspondence to J. F. A. Soltero.

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Martínez-Preciado, A.H., Estrada-Girón, Y., González-Álvarez, A. et al. Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.). J Food Sci Technol 51, 1795–1805 (2014). https://doi.org/10.1007/s13197-012-0737-5

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  • DOI: https://doi.org/10.1007/s13197-012-0737-5

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