Quick-cooking beans technology: Effects of the drying temperature on end-product quality

Background and ObjectivesThis study investigated different drying temperatures (40 degrees C, 50 degrees C, and 60 degrees C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used.FindingsLower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60 degrees C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50 degrees C and 60 degrees C in HTC beans, and the lower content of tannin was obtained after drying at 40 degrees C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40 degrees C provided higher starch digestibility after 180 min of simulated intestinal digestion.ConclusionsThe drying process at 40 degrees C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans.Significance and NoveltyThe drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.