ArticleFoods (Basel, Switzerland)2021
The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Research Progress, Challenges, and Future Trends of Modified Atmosphere Packaging (MAP) Technology for Food and Agricultural Products: A Bibliometric Analysis (2016-2025).Foods (Basel, Switzerland) · 2026Review
- A Comprehensive Review of the Rehydration of Instant Powders: Mechanisms, Influencing Factors, and Improvement Strategies.Foods (Basel, Switzerland) · 2025Review
- Effect of Freeze-Drying on the Engineering, Cooking, and Functional Properties of Chickpea Cultivars Grown in an Indian Temperate Climate.Foods (Basel, Switzerland) · 2025Article
- Nutritional Profiling and Glycemic Index Assessment of a Soup Powder Formulation From Squash, Green Banana, Black Beans, and Coconut.International journal of food science · 2025Article
- Cold Plasma as a Novel Pretreatment to Improve the Drying Kinetics and Quality of Green Peas.Foods (Basel, Switzerland) · 2025Article
- Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane.Ultrasonics sonochemistry · 2025Article
- Microstructural Modification and Sorption Capacity of Green Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Numerical Study on the Variable-Temperature Drying and Rehydration of Shiitake.Foods (Basel, Switzerland) · 2024Article
- Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques.Foods (Basel, Switzerland) · 2024Article
- Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Food science and biotechnology · 2023Article
- Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes.Foods (Basel, Switzerland) · 2023Article
- Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration.Foods (Basel, Switzerland) · 2023Article
- Discrepancy of Effective Water Diffusivities Determined from Dynamic Vapor Sorption Measurements with Different Relative Humidity Step Sizes: Observations from Cereal Materials.Foods (Basel, Switzerland) · 2023Article
- Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Molecules (Basel, Switzerland) · 2022Article
- Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Frontiers in nutrition · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Fresh common beans can be made 'instant' to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.