Color Attributes and Total Phenolic and Flavonoids Contents of Canned Maz-type Common Bean Lines

Feyera, Milkesa

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Volume 12, Issue 3 (Jul-Sep 2025)

Nutr Food Sci Res 2025, 12(3): 25-31

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Color Attributes and Total Phenolic and Flavonoids Contents of Canned Maz-type Common Bean Lines

Milkesa Feyera ^*

Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Adama, Ethiopia , milkesafeyera4@gmail.com

Abstract: (305 Views)

Background and Objectives: Canned common beans with good preservation of color and polyphenolic compounds are desirable for consumers, the canning industry and other end users. The objective of this study was to assess the color attributes and total phenolic and flavonoid contents of canned maz-type common bean lines.
Materials and Methods: Three maz type common bean lines were collected, cleaned and sorted manually to remove undersized and broken seeds. The prepared maz-type common bean lines were used in canning processes. The experimental setup was carried out using factorial design (9*3), where nine various canning treatments were used for three maz-type common bean lines and each treatment was repeated three times during the experiment. Color attributes and total phenolic and flavonoid contents of the raw and canned maz-type common bean lines were assessed using official standard methods.
Results: Results showed that the highest yellowness (b*) (22.57) and lightness (L*) (29.85) values were recorded for maz-153 common bean lines. Moreover, the present result revealed that yellowness (b*) and lightness (L*) color attributes increased by canning processes. Statistically, significant (P ˂ 0.05) differences were reported for total phenolic and flavonoid contents due to variation of maz-type common bean lines. In addition, good preservation of total phenolic and flavonoid contents was demonstrated in samples soaked at ambient temperature for 30 min and blanched at 75 and 88 °C for 30 min each.
Conclusions: Common bean lines of the maz-type showed promising potentials in production of canned beans with improved color and preserved phenolic and flavonoid contents.

Keywords: Blanching, Color, Canning, Flavonoids, Phenolic, Soaking

Full-Text [PDF 508 kb] (76 Downloads)

Article type: Research | Subject: Food Science
Received: 2024/09/23 | Accepted: 2024/11/3 | Published: 2025/06/7

MAZ-type Common beans are rich in essential nutrients and phytochemicals like flavonoids and phenolic acids.
Color, flavonoids, and phenolic contents of the canned maz-type common beans were influenced by canning variables and beans' genetics.
Canned beans showed better lightness and yellowness in color, enhanced flavor, and preserved their flavonoids and phenolic contents.
The highest retention of phenolic and flavonoids content was observed in canned beans prepared by soaking beans for 30 minutes at room temperature followed by blanching at 75°C and 88°C, respectively, each for 30 minutes.

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Feyera M. Color Attributes and Total Phenolic and Flavonoids Contents of Canned Maz-type Common Bean Lines. Nutr Food Sci Res 2025; 12 (3) :25-31
URL: http://nfsr.sbmu.ac.ir/article-1-634-en.html

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