Types Of Beans Research Articles

Cocoa bean metabolomics reveals polyphenols as potential markers relating to fine dark chocolate color shades.

This study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group. Color analysis and untargeted high-resolution mass spectrometry-based metabolomic analysis were performed on eight beans of each type. Mass spectral data processing, univariate and multivariate statistical methods were conducted for classification of beans and selection of discriminant features. The results showed that the color difference already observed for black and brown chocolates preexists in the beans. Black and brown beans had 45 and 50 discriminant features, respectively, of which 16 and 41 were phenolic compounds. Most of them were also previously identified as discriminating compounds for black and brown chocolates. Black beans predominantly contained glycosylated flavanols, ranging from monomers to trimers, with dimers and trimers being A-type procyanidins, along with a phenolic acid (protocatechuic acid), and an O-glycosylated flavonol (quercetin-3-O-glucoside). In contrast, brown beans mostly contained non-glycosylated B-type procyanidins ranging from dimers to decamers, but also dimers and trimers of A-type procyanidins, and a glycosylated and sulfated flavanol ((epi) catechin hexoside-sulfate). These markers may be useful for quality control purposes and may contribute to the selection of beans that yield black or brown dark chocolates.

Studi Karakteristik Fisikokimia dan Organoleptik Bubuk Kopi dari Biji Cacat Hitam Kopi Robusta dengan Perbedaan Suhu Penyangraian

This research studied the effect of the level of black coffee bean defects and roasting temperature on the physicochemical content of coffee powder and the organoleptic content of robusta coffee brewing. This research used a factorial Randomized Complete Block Design (RCBD) with two replications. Parameters in this study, namely moisture content, ash content, pH, caffeine content, color intensity, and sensory. Data analysis in this research used ANOVA at the 5% level and a DMRT follow-up test. The research result show that there is an interaction between the treatment of the type of defective beans and roasting temperature on moisture content, ash, pH, color intensity of robusta coffee powder, and organoleptic brewing of robusta coffee. Different types of defective beans significantly affected the moisture content, ash, pH, caffeine, and color intensity of robusta coffee powder, while differences in roasting temperature significantly affected the water content, ash, pH, caffeine, and color intensity of robusta coffee powder. The best treatment for all physicochemical and organoleptic parameters is partially black beans with a roasting temperature of 180 °C.

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans.

This study blended five types of beans-florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean-with glutinous rice flour (GRF) to create a synergistic heat-moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous rice flour with red adzuki bean (R-GRF) were more complete in morphology, compact in structure, and exhibited higher heat stabilization and crystallinity, with significant changes in protein secondary structure. These modifications resulted in a low expected glycemic index (eGI) value of 52.01. Additionally, the quality assessment of the fast-frozen sweet dumplings showed that those made with red adzuki bean mixed with glutinous rice flour (R-SD) had superior texture, reduced cracking, and less water loss compared to those made with GRF (G-SD), while maintaining similar color and odor to G-SD. The eGI value of 52.21 for R-SD also fell within the low eGI range, indicating its potential for developing low-eGI foods for patients with T2DM and other special populations.

Energy Analysis and Economy Performance of a Hybrid Solar Dryer for Drying Coffee

This work studies the effect of the drying temperature on the profile of the water content, drying rate, drying efficiency, economic performance, and the quality of Robusta and Arabica coffee beans using the hybrid solar dryer. The drying instrument with the help of LPG heating is used in this research with a specified temperature of 40 ℃, 50 ℃, and 60 ℃. The research is conducted on a sunny day for 1 day for each temperature and coffee beans. The temperature profile shows that the lowest water content in the study is 60 ℃. The drying rate for both 50 ℃ and 60 ℃ are similar and the highest average efficiency of the instrument is at 50 ℃ for both Robusta and Arabica beans. The dominant peak in GCMS analysis result of coffee samples was caffeine with a total area percentage of 30.89%, the description of the coffee bean structure using SEM test resulted in a hole size of 5-10 µm, the obtained fat content was 1.6%, the obtained protein content 17.3%. A hybrid solar dryer is an environmentally friendly solution that enables faster coffee drying, with a payback period of 1.5 years for both coffee bean types.

Recognition of defect types of Arabica coffee beans using image processing

Recognition of defect types of Arabica coffee beans using image processing

Pelatihan Barista Untuk Siswa-Siswi Di SMK Al-Azhar Batam

PKM Lecturer Activities About Barista Training is a program designed to provide participants with in-depth training in the skills and knowledge needed to become a skilled and professional barista. This training not only covers basic techniques in coffee making, but also advanced aspects such as latte art, knowledge of different types of coffee beans, and skills in serving coffee to customers to the highest standards. The main objectives of this training are. Mastery of Coffee Making Techniques: Teaches participants about basic techniques such as grinding coffee beans, choosing the right tools and machines, perfect espresso extraction, and milk steaming techniques. Latte Art Skills Development: Introduce and train participants in latte art which includes latte art, which is a technique for creating interesting patterns or images on the surface of coffee with milk. Knowledge about Coffee Beans: Educate participants about various types of coffee beans, processing processes, and how to choose the right beans to produce coffee with the best taste and aroma. Professional Customer Service: Prepares participants to be able to provide friendly and professional customer service, including how to communicate with customers and manage their expectations. Compliance with Hygiene and Safety Standards: Ensure that participants understand and implement high standards of cleanliness and safety in their daily operations, including sanitation of equipment and work areas. Barista training is usually held in a variety of formats, ranging from intensive workshops to more structured courses of varying duration. This program is aimed at individuals interested in starting a career as a professional barista, cafe owner, or anyone looking to improve their skills in the fast-growing coffee industry.

Comparison analysis of bioactive metabolites in soybean, pea, mung bean, and common beans: reveal the potential variations of their antioxidant property

This study showed the significantly differences of basic nutrients and metabolite compounds in nine types of beans involved in soybean, mung bean, pea, and common beans. The metabolomics results showed that serval metabolites such as histidine, proline, 3-alanine, and myricetin which could be used to identify different beans. The random forest model showed that amino acid and fatty acid could be used as special indexes to distinguish different types of beans in practice. The different expressed metabolites among different types of beans were involved in various pathways including alanine, aspartate and glutamate metabolism, arginine and proline metabolism, and purine metabolism. The antioxidant activity was significantly different among different types of beans, and the contents of amino acid, coumarin, and polyphenol contributed the antioxidant activities of beans. Together, these results will provide a comprehensive understanding of metabolites in different types of beans and theoretical guideline for the future application of beans.

Studies on Seasonal Influence on Yield and Quality of Dolichos Bean Genotypes

Background: Dolichos bean [Dolichos lablab (Roxb.) (L) Var. typicus] is one of the most important leguminous vegetable crops cultivated in tropical plains of India. The mature and immature pods are rich in protein, minerals and vitamins. Most of the pole types of dolichos beans are photosensitive in nature, suited for growing in specific season like kharif and not productive when grown in summer season. Different cultivars of Dolichos bean require different seasons for getting maximum yield. With this background, studies on seasonal influence on growth and yield of dolichos bean genotypes were carried out. Methods: An experiment was conducted to assess the effect of season and genotypes in Dolichos bean. The experiment was laid out in factorial randomized block design with nine treatment combinations and four replications. In this study, three genotypes of dolichos bean viz., CO 1, Dbp-3 and Dbp-4 were sown during kharif, rabi and winter seasons. Result: The main and interaction effects on genotypes and season of sowing had a significant influence on green pod yield, crude fibre, crude protein and total dry matter production. The genotype Dbp-3 sown during kharif season recorded the highest values for green pod yield (23.43 t.ha-1), crude protein (5.99%), dry matter production at various stages of growth (65.9, 254.3, 305.8, 359.2, 389.8 and 418.0 g.plant-1 at 30, 60,90,120,150,180 days after sowing respectively) and it was significantly different from all other treatments. The same treatment i.e., genotype Dbp-3 sown during kharif season was recorded the lowest amount of crude fibre content (1.53%).

Khảo sát hàm lượng flavonoid tổng số và hoạt tính chống gốc tự do của cao chiết từ một số loại đậu trên thị trường Việt Nam

Total flavonoid content and DPPH free radical scavenging activity of extracts from four types of bean, such as Vigna radiata, Vigna angularis, Vigna unguiculata, and Phaseolus vulgaris, in the market have been evaluated. The extracts from Phaseolus vulgaris had significantly higher flavonoid contents than the three other ones and showed a considerable free radical scavenging effect.

The Role of Organic Fertilizer (Poultry Manure) and Spraying with Dry Baking Yeast on the Vegetative and Flowering Growth Characteristics of Two Types of Beans

The Role of Organic Fertilizer (Poultry Manure) and Spraying with Dry Baking Yeast on the Vegetative and Flowering Growth Characteristics of Two Types of Beans

Detection and formation of fluorescent carbon nanodots in coffee brews and its relationship with other compositions

Coffee, a widely consumed beverage, offers health benefits alongside enjoyment. While coffee chemistry has been studied for years, the existence and formation of nanoparticles in coffee remain incompletely understood. This research explores how carbon nanodots (C-CNDs) form in coffee under various conditions of brewing, including (1) bean types, (2) grind sizes, (3) the coffee-to-water ratios, and (4) brewing time and temperatures. The results show that the C-CNDs formation increased with Arabica beans, coaster grinds, and a 1:15 coffee-to-water ratio (g/g). Higher temperatures (over 90 oC) and longer brewing times also yielded more C-CNDs. Our findings revealed that the isolated C-CNDs have an average size of 3.2 ± 0.9 nm and are characterized using fluorescence spectrophotometer, UV-Vis, and TEM techniques. We also examined fundamental coffee compositions like caffeine content, pH, total dissolved solids (TDS), and browning color, finding the correlation with C-CNDs. While C-CNDs show a strong negative correlation with caffeine content (-0.8), there is a weak negative correlation with pH (-0.33), TDS (-0.48), and browning color (-0.62). This establishes a new link between C-CNDs and caffeine content. These discoveries, backed by robust scientific methods, enhance our understanding of coffee's composition and have potential health implications.

Discrimination of Brazilian green canephora coffee beans by ultraviolet–visible spectroscopy as a non-target analysis: A tool for recognizing geographical indications

Specialty green coffee beans have a higher commercial value and some of them have recently been classified in Brazil based on the indication of provenance and denomination of origin. In this context, the classification of the type of coffee bean is still a challenge, using traditional analytical techniques. Thus, alternative analytical techniques, such as ultraviolet–visible spectroscopy (UV–Vis), as non-target analysis can be applied as a quick and reliable method of coffee classification using data science, such as chemometric tools. In the present study, UV–Vis were evaluated as a new strategy for discrimination of green beans of Brazilian specialty canephora coffees with recognized geographical indications (Robusta Amazônico and Conilon from state of Espírito Santo), for the first time. Spectra obtained from the aqueous extract of 222 samples. The Principal Component Analysis (PCA) was performed and subsequently Partial Least Squares with Discriminant Analysis (PLS-DA) model developed. The PCA indicated tendency to group the samples in their respective classes, pointing to the similarities in the spectra of samples of the same origin. The PLS-DA model obtained showed figures of merit values starting at 89.3% in the test set. The VIP scores showed that the variables associated with chlorogenic acids, caffeine and chlorophyll are the most important for differentiating the studied coffees. The results obtained showed that UV–Vis fingerprint − non-targeted analysis associated with PLS-DA is appropriate for the discrimination of green beans of Brazilian specialty coffee from different origins, in a simple way, using common equipment in several laboratories.

Effects of heat-moisture treatment duration and bean condition on the physicochemical properties of red bean (Phaseolus vulgaris L) starch

Phaseolus vulgaris L (red beans) contain starch that is primarily composed of 44.8% amylose and 55.2% amylopectin but exhibit temperature instability despite their dietary prevalence. This study used Heat Moisture Treatment (HMT) to improve starch attributes in red beans, testing the effects of 4, 5, and 6-hour treatments at 110°C on both fresh and dried samples. The results indicated that both the HMT duration and the beans’ initial state significantly affected the starch’s properties. For fresh beans, the moisture content was reduced from 11.56%±0.54 to 3.04%±0.18, while in dried beans, it decreased from 9.32%±0.94 to 3.81%±0.04. Ash content changed minimally ranging from 1.14%±0.25 to 1.96%±0.02. Bulk density in native fresh and dried starches initially recorded at 0.71 g/mL±0.01 and 0.81 g/mL±0.01, respectively, was observed to decrease after HMT, particularly to 0.51 g/mL±0.01 for dried beans treated for 4 hours. Tapped density varied slightly, reaching up to 0.86 g/mL±0.04. Water activity in both bean types also reduced to 0.42±0.01. In conclusion, HMT significantly enhances Phaseolus vulgaris L starch by lowering moisture, bulk density, and water activity, while maintaining ash content. Further studies should explore the best HMT duration and examine the modified starch’s functional attributes.

Karakteristik Kimia Kopi Arabika Bubuk dari Varietas Linie-S dan Sigararutan

One of eastern Indonesia's top places for producing high-quality coffee, particularly Arabica coffee, is Gowa Regency. Ground coffee's chemical composition is significantly influenced by the post-harvest and coffee harvesting procedures used to produce it. The Indonesian National Standard (SNI) 01-3542-2004 compares a range of values about ground coffee that can be used to evaluate the coffee's quality. This study's goals are to determine which arabica coffee varieties have chemical attributes that are in line with (SNI) 01-3542-2004 and to look into the chemical makeup of ground arabica coffee from the Gowa Regency's linie-S and sigararutan kinds. The Sigararutan and linie-S types of arabica coffee beans, both from the Tinggimoncong District, were utilized in the study. In the research investigation, a non-factorial fully randomized design (CRD) was used in three replications. Chemical analysis examines the composition of coffee extract, moisture, ash, and caffeine. The results showed that powdered arabica coffee of the Linie-S variety differed considerably from powdered arabica coffee of the Sigararutan type in terms of water content, ash content, and caffeine content. The amounts of coffee extract in the two samples, however, were not substantially different from one another. The water, ash, caffeine, and coffee essence contents of the Linie-S and Sigararutan varieties of powdered arabica coffee satisfy the requirements outlined in (SNI) 01-3542-2004 for ground coffee.

Multi-indicator analytical study of 18 trace elements and fat in 5 beans based on entropy analysis (EA) and gray pattern recognition (GPR)

ABSTRACT Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study’s multi-index comprehensive evaluation approach offers a novel concept for food nutrition.

Effects of coffee bean types on the characteristics of carbon dots and their use for manufacturing cellulose nanofibers-based films for active packaging of meat

CDs (carbon dots) were made through a hydrothermal process using three different types of coffee grounds (raw, roasted, and spent), and their physicochemical and optical properties were thoroughly studied. CNF (cellulose nanofibers)-based active packaging films were made and characterized by incorporating the CDs. The introduction of CDs improved the tensile strength of the CNF-based films by 26.1% and provided excellent UV-blocking ability by blocking 98.8% of UV-B and 87.4% of UV-A without sacrificing the film’s transparency. The CD-loaded CNF films showed strong antioxidant properties with ABTS radical and DPPH radical removal rates of 98.2% and 78.8%, respectively. Additionally, these films showed effective antimicrobial potential and significantly reduced the progress of E. coli and L. monocytogenes after 12 h of exposure. Packaging tests were performed at 4 °C for 21 days, which depicted that minced pork packaged with the CD-added CNF films preserves the quality of packaged meat in terms of appearance, pH, total viable colonies, and TBARS (thiobarbituric acid reactive substances). It is expected that manufacturing functional fillers (CDs) using waste resources generated in the food industry and developing active packaging films using them will not only extend the shelf life of packaged foods but also help in resource recycling and solving environmental problems.

A Past Genetic Bottleneck from Argentine Beans and a Selective Sweep Led to the Race Chile of the Common Bean (Phaseolus vulgaris L.).

The domestication process of the common bean gave rise to six different races which come from the two ancestral genetic pools, the Mesoamerican (Durango, Jalisco, and Mesoamerica races) and the Andean (New Granada, Peru, and Chile races). In this study, a collection of 281 common bean landraces from Chile was analyzed using a 12K-SNP microarray. Additionally, 401 accessions representing the rest of the five common bean races were analyzed. A total of 2543 SNPs allowed us to differentiate a genetic group of 165 accessions that corresponds to the race Chile, 90 of which were classified as pure accessions, such as the bean types 'Tórtola', 'Sapito', 'Coscorrón', and 'Frutilla'. Our genetic analysis indicates that the race Chile has a close relationship with accessions from Argentina, suggesting that nomadic ancestral peoples introduced the bean seed to Chile. Previous archaeological and genetic studies support this hypothesis. Additionally, the low genetic diversity (π = 0.053; uHe = 0.53) and the negative value of Tajima' D (D = -1.371) indicate that the race Chile suffered a bottleneck and a selective sweep after its introduction, supporting the hypothesis that a small group of Argentine bean genotypes led to the race Chile. A total of 235 genes were identified within haplotype blocks detected exclusively in the race Chile, most of them involved in signal transduction, supporting the hypothesis that intracellular signaling pathways play a fundamental role in the adaptation of organisms to changes in the environment. To date, our findings are the most complete investigation associated with the origin of the race Chile of common bean.

Automatic recognition of coffee bean varieties based on pre-trained architectures

Coffee is an agricultural commodity of fundamental and considerable economic importance on the global market. In this study, the coffee bean varieties were examined from images via artificial intelligence due to their quality and value on the market. This study aims to create an automated system that can efficiently identify coffee beans without requiring a significant amount of time. In this study, five pre-trained Convolutional Neural Network (CNN) architectures were performed to detect four varieties of coffee beans through images. Extracting features from images is a challenging and specialized task. However, CNN possesses the ability to extract features automatically. Therefore, these architectures were employed as both deep feature extractors and classifiers. Primarily, 1600 coffee beans' images were split into 75:25 training and testing sets. Next, 5-fold cross-validation was applied during the training process. This study presented both validation and testing results. Eventually, ShuffleNet achieved the best classification performance with 99.33% and 99.75% accuracy rates in identifying types of coffee beans for the training and testing sets, respectively. As a result, this study has demonstrated that deep learning technologies can automatically recognize the different types of coffee beans.

Classification of types Roasted Coffee Beans using Convolutional Neural Network Method

In the current digital era, the role of technology in the agricultural industry is very necessary to increase yields which can have an impact on the productivity and welfare of farmers. Coffee is a drink that has been very popular for many years. Due to the high demand for coffee beans, this research aims to develop a system that can classify types of roasted coffee beans based on images using the Convolution Neural Network (CNN) method. Coffee bean processing is the most important stage in the coffee industry, classifying coffee beans often requires more in-depth knowledge and extensive experience regarding coffee beans. Therefore, this system can be a more effective solution. The author collects a dataset containing types of roasted coffee beans, then the Convolutional Neural Network (CNN) can analyze in the form of visual patterns each type of coffee bean. This implementation is expected to help the coffee industry identify coffee beans quickly and accurately.

Analysis of ingredient list and nutrient composition of plant-based burgers available in the global market

The nutrient composition of plant-based burgers is a key factor when making their purchase/consumption decision to maintain a balanced diet. For this reason, ingredient list and nutritional information of burgers launched in the global market were retrieved from their labels. Products were classified based on the technology development, market position and region of the manufacturer. From the ingredient analysis, we observed a high heterogeneity in the ingredients used, a predominance of soy and wheat as main sources of proteins, and the increasing use of new protein sources (e.g. peas, other types of beans and pseudo-cereals). Oil was the most cited ingredient followed by salt. Nutritional composition varied mainly depending on the region with no clear pattern among countries. To less extent, technology development resulted in traditional products with lower amounts of protein and higher amounts of carbohydrates. Vegan and vegetarian products showed limited differences due to the high intra-heterogenicity.