Abstract
This study investigated the use of pulsed electric fields/PEF (electric field strengths 1–2 kV/cm, specific energy 9–127 kJ/kg) to facilitate calcium uptake into black beans in preserving their hardness from thermal degradation during subsequent cooking (1 h, 70–90 °C). Increasing specific energy reduced CaCl2 concentration in PEF processing media to 100 ppm to improve the hardness of cooked black beans. Those pre-treated at lower energy required min. 300 ppm CaCl2. Cooked black beans with PEF-pretreatment shared similar hardness as without PEF but unexpectedly chewier (18–43% more energy to disintegrate the beans). In vivo mastication study showed particle size at 18 and 24 s of mastication was significantly different (p < 0.05) wherein “PEF without CaCl2” had the smallest particles compared to “No PEF with CaCl2” and “PEF with CaCl2”. The outer seed coats of PEF-pretreated beans were easily masticated to smaller and consistent particles. This implies that PEF improved particle breakdown during mastication.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Innovative Food Science & Emerging Technologies
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
