Work

Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans

Year: 2024

Type: article

Abstract: when the sonication duration was extended from 0 to 15 min (p < 0.05). The Page model best fitted the drying kinetic of fresh faba beans with a coefficient of determination (r) > 0.9968, and the sum of squared error (SSE) and root mean squared error (RMSE) were also closer to zero compared to other models. The rehydration ratio of dried faba beans (after cooking) significantly increased from 308.4 % to 327.1 % with the extension of processing time from 0 to 15 min (p < 0.05). The maximum and minimum crust hardness and texture firmness values were for the untreated and sonicated samples for 15 min, respectively. The sonication increased the sensory acceptance of the cooked faba beans and the highest appearance, odor, texture, flavor, and overall acceptance were for the 10 min sonicated faba beans.

Source: Ultrasonics Sonochemistry

DOI: 10.1016/j.ultsonch.2024.107040

Authors: Fakhreddin Salehi, Mostafa Amiri, Sara Ghazvineh

Institution: Bu-Ali Sina University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,700