https://doi.org/10.17113/ftb.53.01.15.3663 

Chemical, Physicochemical, Nutritional, Microbiological, Sensory and Rehydration Characteristics of Instant Whole Beans (Phaseolus vulgaris)

José Armando Ulloa^1,2,3*, Silvia Jazmin Ibarra-Zavala², Silvia Patricia Ramírez-Salas², Petra Rosas-Ulloa^1,2,
José Carmen Ramírez-Ramírez⁴ and Blanca Estela Ulloa-Rangel<sup>2

1</sup>Center of Food Technology, Autonomous University of Nayarit, Ciudad de la Cultura Amado Nervo, Tepic, CP 63155
  Nayarit, Mexico
²Academic Unit of Chemical Biology and Pharmaceutical Sciences, Autonomous University of Nayarit, Ciudad de la
 Cultura Amado Nervo, Tepic, CP 63155 Nayarit, Mexico
³Academic Unit of Agriculture, Autonomous University of Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, CP 63780
  Nayarit, Mexico
⁴Academic Unit of Veterinary and Animal Science, Autonomous University of Nayarit, Carretera a Chapalilla, Compostela,
  CP 63700 Nayarit, Mexico



Article history:
Received April 1, 2014
Accepted January 9, 2015



Key words:
instant whole beans, protein quality, sensory quality, rehydration

Summary:
Instant whole beans obtained by drying at 25 °C were evaluated for their chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics. The proximal composition of instant whole beans was typical of this kind of food, whereas a_w and L*, a* and b* values were 0.639, 98.55, –0.28 and –1.52, respectively. In instant whole beans, 75 % of the essential amino acids had a value greater or equal to the reference standard for adult humans; the protein quality in terms of chemical score was 95 %. Microbiological counts of aerobic mesophilic bacteria, moulds, yeasts and total coliforms of rehydrated instant whole beans were <10 CFU/g, whereas the scores for colour, flavour, texture and overall acceptability were 7.22, 7.68, 7.24 and 7.34, respectively, on a 1–9 hedonic scale. The logarithmic and Pilosof models showed close fits (R²>0.99) to the experimental data for drying of cooked beans and rehydration of instant whole beans, respectively. In the light of the chemical, physicochemical, nutritional, microbiological, sensory and rehydration characteristics of instant whole beans found in this study, drying at 25 °C is recommended for the production of such food.

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