EFFECT OF DEHYDRATION CONDITIONS ON THE CHEMICAL, PHYSICAL, AND REHYDRATION PROPERTIES OF INSTANT WHOLE BEAN (PHASEOLUS VULGARIS L. VAR. AZUFRADO)

Abstract

The purpose of this study was to evaluate the effect of dehydration conditions on the chemical, physical and rehydration properties of instant whole grains (Phaseolus vulgaris L. var. sulphur) using a factorial design of 22 (air temperature: 25°C and 30°C, air velocity: 0.5 m/s and 1.0 m/s). To determine the kinetic parameters, the rehydration data were adjusted to three models: Peleg's, First Order and Sigmoid. The protein, fat and ash content of the grains was not significantly affected (P > 0.05) by dehydration conditions. Of the 11 physical properties of instant whole grains, only aquatic activity and splitting were significantly affected by dehydration conditions (p < 0.05), with a range of 0.58 to 0.67 and 2.90% to 5.87%, respectively. Of the three models tested, the first-order model was the one that best adapted to rehydration, with no significant differences (P > 0.05) between the moisture content of the observed equilibrium and the predicted moisture content of instantaneous whole grains. As for the rehydration kinetics of instant whole grains, activation energy values ranged from 23.56 kJ/mol to 30.48 kJ/mol, depending on dehydration conditions. Dehydration conditions did not have a significant effect (P > 0.05) on the rehydration properties of instant whole grains.