Study on the quality characteristics of cooked faba beans as affected by microwave treatment
Document Type : Original research
Authors
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Abstract
Conventional heat treatment methods are very time-consuming, but microwave pretreatment (MPT) is more and more widely used because it is faster than other methods and can considerably reduce processing time. Faba beans are an important nutrient-rich legume, especially rich in high levels of lysine-rich proteins, complex carbohydrates, fiber, non-nutrient secondary metabolites, and bioactive compounds. The current study aimed to investigate the influence of the MPT process (220 W for 0, 20, 40, and 60 s) on the mass transfer kinetics, drying time, and effective moisture diffusivity of fresh faba beans. Also, the effect of MPT on textural properties and sensory attributes of cooked faba beans was studied. By using the microwave, the rate of water extraction from fresh faba beans, and thus their dehydration rate, can be increased. With increasing the duration of MPT from 0 to 60 s, the drying time of fresh faba beans decreased from 263 min to 167 min (p<0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r)>0.9945. When the MPT process time was extended from 0 to 60 s, the rehydration ratio of dried faba beans (after cooking) increased meaningfully from 233.4% to 270.0% (p<0.05). The minimum and maximum crust hardness and texture firmness values were for the untreated and treated samples for 60 s, respectively. The MPT increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance was for the 60 s treated faba beans.
Keywords
Main Subjects
Akbarian Meymand, M.J., Faraji Kafshgari, S., Mahmodi, E. & Vatankhah, M. (2015). The effect of using microwave pretreatment in drying roots nutmeg on antimicrobial properties against pathogenic bacteria and spoilage molds. Iranian Journal of Medical Microbiology 9(2), 47-55.
Aydar, A.Y., Aydın, T., Yılmaz, T., Kothakota, A., Socol, C.T., Criste, F.L. & Pandiselvam, R. (2022). Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.). Ultrasonics Sonochemistry 90, 106184. https://doi.org/10.1016/j.ultsonch.2022.106184
Bualuang, O., Onwude, D.I. & Pracha, K. (2017). Microwave drying of germinated corn and its effect on phytochemical properties. Journal of the Science of Food and Agriculture 97(9), 2999-3004. https://doi.org/10.1002/jsfa.8140
Clark, D.E., Folz, D.C. & West, J.K. (2000). Processing materials with microwave energy. Materials Science and Engineering: A 287(2), 153-158. https://doi.org/10.1016/S0921-5093(00)00768-1
Dhull, S.B., Kidwai, M.K., Noor, R., Chawla, P. & Rose, P.K. (2022). A review of nutritional profile and processing of faba bean (Vicia faba L.). Legume Science 4(3), e129. https://doi.org/10.1002/leg3.129
Heydari, M.M., Kauldhar, B.S. & Meda, V. (2020). Kinetics of a thin-layer microwave-assisted infrared drying of lentil seeds. Legume Science 2(2), e31. https://doi.org/10.1002/leg3.31
Jafari, N., Ziaolhagh, S.H. & Mohammadi Nafchi, A. (2019). Study on the effect of microwave pre-treatment on the quality of air-dried potato sticks using response surface methodology. Journal of Food Science and Technology (Iran) 16(86), 189-198.
Karimi Arpanahi, E., Moradi, A. & Movahhedi Dehnavi, M. (2017). The effect of harvesting time and drying method on seed physiological quality, soluble sugars content of faba bean seeds (Vicia faba L.) cultivar Shami. Iranian Journal of Field Crop Science 48(2), 493-506. https://doi.org/10.22059/ijfcs.2017.208122.654120
Khalil, A.H. & Mansour, E.H. (1995). The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chemistry 54(2), 177-182. https://doi.org/10.1016/0308-8146(95)00024-D
Khodadadi, M., Rahmati, M.H., Alizadeh, M.R. & Rezaei Asl, A. (2017).
Investigating the effect of air temperature and paddy final moistur on the crack percent and conversion coefficient of Iranian rice varieties in fluidized bed dryer. Journal of Food Science and Technology (Iran) 13(60), 81-91.
Li, Z., Messina, V., Skylas, Daniel J., Valtchev, P., Whiteway, C., Cheng, S., Langrish, Timothy A.G., Quail, Ken J. & Dehghani, F. (2024). Effect of dry and wet fractionation on nutritional and physicochemical properties of faba bean and yellow pea protein. Legume Science 6(2), e244. https://doi.org/10.1002/leg3.244
Liu, J., Zhao, M., Lv, C. & Yue, P. (2020). The effect of microwave pretreatment on anaerobic co-digestion of sludge and food waste: Performance, kinetics and energy recovery. Environmental Research 189, 109856. https://doi.org/10.1016/j.envres.2020.109856
Maleki, A., Ahmadi Chenarbon , H. & Movahhed, S. (2018). Investigation of effective parameters in drying process using hot air on some qualitative properties of common bean. Journal of Food Science and Technology (Iran) 15(77), 39-56.
Motevali, A., Minaei, S., Khoshtaghaza, M.H. & Azizi, M.H. (2012). Effect of microwave pretreatment on drying time of pomegranate arils and Simulation model coefficients. Journal of Food Science and Technology (Iran) 10(38), 113-126.
Qin, J., Wang, Z., Wang, X. & Shi, W. (2020). Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot-air drying. Food Science & Nutrition 8(8), 4159-4171. https://doi.org/10.1002/fsn3.1708
Salehi, F. (2023). Recent progress and application of freeze dryers for agricultural product drying. ChemBioEng Reviews 10(5), 618-627. https://doi.org/10.1002/cben.202300003
Salehi, F., Amiri, M. & Ghazvineh, S. (2024a). Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans. Ultrasonics Sonochemistry 110, 107040. https://doi.org/10.1016/j.ultsonch.2024.107040
Salehi, F., Goharpour, K. & Razavi Kamran, H. (2023). Effects of ultrasound and microwave pretreatments of carrot slices before drying on the color indexes and drying rate. Ultrasonics Sonochemistry 101, 106671. https://doi.org/10.1016/j.ultsonch.2023.106671
Salehi, F., Goharpour, K. & Razavi Kamran, H. (2024b). Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices. Results in Engineering 21, 101690. https://doi.org/10.1016/j.rineng.2023.101690
Siah, S., Wood, J.A., Agboola, S., Konczak, I. & Blanchard, C.L. (2014). Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chemistry 142, 461-468. https://doi.org/10.1016/j.foodchem.2013.07.068
Valente, I.M., Maia, M.R.G., Malushi, N., Oliveira, H.M., Papa, L., Rodrigues, J.A., Fonseca, A.J.M. & Cabrita, A.R.J. (2018). Profiling of phenolic compounds and antioxidant properties of European varieties and cultivars of Vicia faba L. pods. Phytochemistry 152, 223-229. https://doi.org/10.1016/j.phytochem.2018.05.011
Yan, D., Ji, Q., Yu, X., Li, M., Abiola Fakayode, O., Yagoub, A.E.A., Chen, L. & Zhou, C. (2021). Multimode-ultrasound and microwave assisted natural ternary deep eutectic solvent sequential pretreatments for corn straw biomass deconstruction under mild conditions. Ultrasonics Sonochemistry 72, 105414. https://doi.org/10.1016/j.ultsonch.2020.105414
Yu, F., Wan, N., Zheng, Q., Li, Y., Yang, M. & Wu, Z. (2021). Effects of ultrasound and microwave pretreatments on hydrodistillation extraction of essential oils from Kumquat peel. Food Science & Nutrition 9(5), 2372-2380. https://doi.org/10.1002/fsn3.2073
)