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Color Attributes and Total Phenolic and Flavonoids Contents of Canned Maz-type Common Bean Lines
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چکیده: (190 مشاهده) |
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. |
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متن کامل [PDF 508 kb]
(46 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1403/7/2 | پذیرش: 1403/8/13 | انتشار: 1404/3/17
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