Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgaris L.) flour

Figures & data

Table 1. Power absorption (Pabs) and Peak distance in X-ray diffraction shown by experimental samples.

Tabla 1. Potencia absorbida y distancia de picos en difracción de rayos X mostrada por las muestras experimentales.

Sample	Pabs (W)	d1 Å (2θ)	d2 Å (2θ)	d3 Å (2θ)	d4 Å (2θ)
PVB	–	5.88 ± 0.02ª	4.96 ± 0.02ª	–	3.96 ± 0.01ª
PV10	19.75 ± 0.38^b	5.91 ± 0.01ª	4.93 ± 0.01ª	–	3.46 ± 0.01^b
PV20	25.31 ± 0.56^c	5.94 ± 0.01^b	5.02 ± 0.01^b	4.47ª	3.95 ± 0.01ª
PV40	11.90 ± 1.29^ª	5.88 ± 0.01ª	4.87 ± 0.01^c	4.46ª	3.95 ± 0.01ª

Notes: Readings were done at 2θ, and λ = 1.7889 (Co). Different letters in the same column indicate statistical differences (p > 0.05). Las lecturas fueron hechas a 2θ y λ = 1.7889 (Co). Letras diferentes en la misma columna indican diferencias estadísticas significativas (p > 0.05).

Table 2. Proximate analysis of treated and untreated Pinto Villa common bean.

Tabla 2. Análisis proximal de frijol común Pinto Villa tratado y sin tratar.

Frecuency Hz	Crude protein (% db)	Crude fat (% db)	Ash (%)	Crude fibre (% db)	Free extract of N (% db)
0 (control)	29.53 ± 0.46^a	1.94 ± 0.11^a	5.78 ± 0.12^a	1.02 ± 0.16^a	51.55 ± 0.40^ac
10	26.66 ± 0.46^b	0.18 ± 0.02^b	5.78 ± 0.12^a	0.59 ± 0.19^a	57.68 ± 1.69^bc
20	27.91 ± 0.46^ab	0.35 ± 0.10^b	6.87 ± 0.21^a	0.67 ± 0.18^a	54.52 ± 0.32^abc
40	29.69 ± 0.46^a	0.17 ± 0.16^b	7.87 ± 0.16^a	0.73 ± 0.06^a	52.36 ± 0.40^ac

Note: Different letters in the same column indicate statistical differences (p > 0.05). Letras diferentes en la misma columna indican diferencias estadísticas significativas (p > 0.05).

Figure 1. X-ray diffractogram for experimental samples (PVB is untreated common bean, PV10 is common bean at 10 Hz, PV20 is common bean at 20 Hz and PV40 is common bean at 40 Hz).

Figura 1. Difractograma de rayos X de las muestras experimentales (PVB es frijol no tratado, PV10 es frijol comun a 10 Hz, PV20 es frijol comun a 20 Hz, PV40 es frijol comun a 40 Hz).

Table 3. Physicochemical characteristics of sample.

Tabla 3. Caracteristicas fisicoquímicas de la muestra.

Frecuency (Hz)	Water absorption capacity (WAC)	Water absorption index (WAI)	Relative crystalline (%)
0 (control)	2.90 ± 0.00^b		5.23 ± 0.08ª
10	2.75 ± 0.07ª	2.82 ± 0.01^a	5.92 ± 0.03^b
20	3.10 ± 0.00^c	2.80 ± 0.01^a	4.56 ± 0.01^c
40	2.70 ± 0.00a	2.55 ± 0.00^b	6.16 ± 0.09^d

Note: Different letters in the same column indicate statistical differences (p > 0.05). Letras diferentes en la misma columna indican diferencias estadísticas significativas (p > 0.05).

Table 4. Viscosity data from experimental samples.

Tabla 4. Viscosidad de las muestras experimentales.

Frecuency (Hz)	µmin (Cp)	µend (Cp)	µmax (Cp)	µretrograded(Cp)
Control (0)	828 ± 46ª	1117 ± 53^b	1086 ± 83^b	289 ± 21^b
10	772 ± 43ª	866 ± 51ª	846 ± 79ª	94 ± 10ª
20	842 ± 47ª	1148 ± 53^b	1108 ± 84^b	306 ± 25^b
40	822 ± 42ª	1117 ± 52^b	1089 ± 83^b	295 ± 22^b

Note: Different letters in the same column indicate statistical differences (p > 0.05). Letras diferentes en la misma columna indican diferencias estadísticas significativas (p > 0.05).

Table 5. Total, resistant and available starch in treated and untreated samples.

Tabla 5. Almidón total, resistente y disponible en las muestras tratadas y sin tratar.

Frecuency (Hz)	Total starch (%)db	Resistant starch (%)db	Available starch (%)db
Control (0)	34.91 ± 0.95ª	12.44 ± 0.68^a	21.58 ± 0.62^b
10	34.16 ± 0.12ª	15.64 ± 0.57^b	17.90 ± 0.40^a
20	34.53 ± 0.41ª	12.86 ± 0.77^a	22.00 ± 0.79^bc
40	34.00 ± 0.97ª	11.98 ± 0.66^a	23.35 ± 0.57^c

Note: Different letters in the same column indicate statistical differences (p > 0.05). Letras diferentes en la misma columna indican diferencias estadísticas significativas (p > 0.05).