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FE 538- Drying and Storing Grains and Oilseeds Dr.

Mustafa BAYRAM

HOMEWORK I

Hasene KESKN 01.03.2012

HOMEWORK I: What is the reason for hard cooking of legumes? Hardtocook legumes (HTCL) have been observed for centuries. Different types of HTCL are recognized in freshly harvested crops or are developed during storage. Two types of hard shell, which is due to seed coat impermeability to water, are identified: (1) the reversible hard shell that occurs in freshly harvested seeds and disappear during storage; (2) the other type is the irreversible hard shell that develops during storage (Shehata, 1992). Poor cooking quality has been related to both shell and hard to cook defect (HTC) defects. Hard shell may be attributed to impermeability of the seed coat to water, whereas HTC characteristic is attributed to the inability of cotyledon to be hydrated during cooking (Pirhayati et al., 2011). Legumes are prone to develop the hardening phenomenon known as hard to cook defect when stored under adverse conditions of high temperature and high relative humidity. Hardening diminishes quality characteristics of grain legumes. The legumes with this defect are characterized by extended cooking time for cotyledon and seed coat softening; they are less acceptable to the consumer and are of lower nutritive value. Several hypotheses have been proposed to explain the cause of legume hardening, but the mechanisms are still unknown (Reyes-Moreno et al., 2000). It is held that the HTC defect develops during aging and soaking and is exhibited through cooking. During the process, there are many events involved. Free radical formation, lipid peroxidation, acid formation, membrane deterioration, protein denaturation, and leakage are events associated with aging and soaking, whereas pectin decomposition and solubilization, protein coagulation, and starch gelatinization are events that occur during cooking (Liu and Bourne, 1995). HTC in legumes has been shown to be associated mainly with alterations that occur in the cotyledons. The most important hypotheses that have been proposed to explain the cause of bean hardening are (1) lipid oxidation and/or polymerization, (2) formation of insoluble pectates, (3) lignification of middle lamella, and (4) multiple mechanisms. Recently, some authors have suggested that the seed coat plays a significant role in the process of common bean hardening. A better knowledge of cotyledon and seed coat microstructure may lead to a better understanding of the causes of seed hardness (Reyes-Moreno and Paredes-Lpez, 1993). Hincks and Stanley (1986) proposed multiple mechanisms of bean hardening which include phenol metabolism as a major contributor during storage. Lignins are complex phenolic heteropolymers deposited in cell walls. Lignins reinforce and waterproof walls of specialized cells and play a fundamental role in mechanical support. The deposition of lignin-like material around bean cotyledon

cells promotes hardening and thus lignins may also be involved in HTC phenomenon in beans (NasarAbbas et al., 2008). Coelho et al., 2007 reported that HTC leads to the hardening of the grain, which may be due to compounds such as tannin and phytate. The tannin content of common beans is found in the seed coat and range from 0 to 2% depending on the species and color of the seed coat. Moreover, tannins may migrate from the seed coat to the cotyledons, and cross-link with macromolecules from the cell wall or middle lamella during the storage period at high temperature (40 C), thus causing a hardening effect. In contrast, during the storage period, the phytate content decreases owing to the gradual action of the phytase enzyme, which hydrolyzes a portion of the phosphate ester groups. Consequently, these phosphate esters will no longer chelate magnesium and calcium ions. Once freed and diffused into the middle lamella, these ions can cause insolubilization of pectinic acid, which impairs the softening of the beans during the cooking process because the middle lamella of the cotyledon cells does not separate. Seed size, ripening degree, water absorption, proteins, tannins, phytate content, environmental and genetic factors as well as storage under adverse conditions may result in a phenomenon called hardto-cook (HTC) defect, which means seeds will not soften sufficiently during soaking and do not become tender after a reasonable cooking time (Pirhayati et al., 2011; Coelho et al., 2007). REFERENCES Coelho, C.M.M., de Mattos Bellato, C., Santos, J.C.P., Ortega, E.M.M. and Tsai, S.M. (2007). Effect of phytate and storage conditions on the development of the hard-to-cook phenomenon in common beans. Journal of the Science of Food and Agriculture, 87, 1237-1243. Hincks, M.J. and Stanley, D.W. (1986). Multiple mechanisms of bean hardening. Food Technology, 21, 731-750. Liu, K. and Bourne M.C. (1995). Cellular, biological, and physicochemical basis for the hardtocook defect in legume seeds. Critical Reviews in Food Science and Nutrition, 35, 263-298. Nasar-Abbas, S.M., Plummer, J.A., Siddique, K.H.M., et al. (2008). Cooking quality of faba bean after storage at high temperature and the role of lignins and other phenolics in bean hardening. LWT-Food Scence AND Technology, 41, 1260-1267.

Pirhayati, M., Soltanizadeh, N., and Kadivar, M. (2011) Chemical and microstructural evaluation of hard-to-cook phenomenon in legumes (pinto bean and small-type lentil). International Journal of Food Science & Technology, 46, 1884-1890. Reyes-Moreno, C, and Paredes-Lpez, O. (1993). Hard-to-cook phenomenon in common beans. A review. Critical Reviews in Food Science and Nutrition, 33, 227286.

Reyes-Moreno, C., Okamura-Esparza, J., Armienta-Rodel, E., Gmez-Garza, R.M. and Miln-Carrillo, J. (2000). Hard-to-cook phenomenon in chickpeas (Cicerarietinum L): Effect of accelerated storage on quality. Plant Foods for Human Nutrition, 55, 229241. Shehata, A.M.E.T. (1992). Hardtocook phenomenon in legumes. Food Reviews International, 8, 191221.

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