Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean

Abstract

Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates including raffinose family oligosaccharides (RFOs) due to boiling, sterilization, and storage of the sterilized product. About 100 g fresh weight of edible portion of fresh bean seeds contained 2449.3–3182.6 mg total soluble sugars, of which RFOs comprised 44–49%. The highest amounts of these compounds were found in the seeds of the cultivars Laponia and Mona. The dominant oligosaccharide was stachyose. Boiling fresh seeds to consumption consistency reduced total soluble sugars and RFOs: average values were 57% and 55%, respectively. Sterilization in cans resulted in 65% reductions of both total soluble sugars and RFOs. In general, there were no changes in the content of soluble sugars in canned and sterilized products stored for 12 months.

• Canning
• cooking
• immature bean seeds
• oligosaccharides
• Phaseolus vulgaris
• soluble sugars

Acknowledgements

This study was financed by the Ministry of Science and Higher Education as a part of research project DS-3700/WTŻ/2012 University of Agriculture, Krakow, Poland.