Processing parameter optimization for obtaining dry beans with reduced cooking time

Abstract

The objectives of this study were to investigate the effects of processing beans by soaking and blanching in salt solutions on the quality parameters of the common bean and, in order to obtain a dry product with a reduced cooking time using experimental design techniques. A Plackett and Burman design was used to evaluate the effects of nine factors, soaking, blanching and drying under different conditions, in bean processing. A central composite rotational 23 design was used with the factors of soaking time, concentration of NaHCO3 and drying temperature. An increase in the concentration of NaHCO3 from 0 to 4 g.100−1 mL reduced the cooking time by 10 min. However, increasing the NaHCO3 concentration increased the level of damage to the product and darkened the bean seed coat, producing greater color differences in the processed bean. The selected conditions for the production of dry quick cooking beans was a time of 13.1 h, a concentration of NaHCO3 in the soaking solution of 2.3 g.100 mL−1 and a drying temperature of 50 °C. Under the select conditions, it was possible to reduce the cooking time by 53%, with of 5.36 g.100 g−1 of damaged grains and color difference of 8.39.