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Title: Kinetic study of Saponins B stability in navy beans under different processing conditions

Author
item SHI, JOHN - AG & AGRI-FOOD CANADA
item XUE, SOPHIA - AG & AGRI-FOOD CANADA
item MA, YING - Harbin Veterinary Research Institute
item LI, DONG - China Agricultural University
item KAKUDA, YUKIO - University Of Guelph
item Lan, Yubin

Submitted to: Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/6/2009
Publication Date: 3/16/2009
Citation: Shi, J., Xue, S.J., Kakuda, Y., Lan, Y., Li, D. 2009. Kinetic study of Saponins B stability in navy beans under different processing conditions. Journal of Food Engineering. 93:59-65.

Interpretive Summary: Saponins in the diet have a wide spectrum of activity as antifungal and antibacterial agents, in lowering of blood cholesterol, and inhibition of cancer cell growth. Saponins B is the main component in the saponins group present in navy beans. Precise analyses of saponin contents in the processed legume products are needed by the food industry. Our results show that processing methods and conditions greatly changed the saponins B content in the beans during food preparation and processing. Kinetic analysis results showed that the soaking times and seed-to-water ratios significantly influenced the quantity of saponins B leaching out from the beans’ matrix during the soaking processes. These findings will be helpful for the food industry to find a suitable method for maintaining the content of health-promoting components or reducing anti-nutrient substances in processed legume products.

Technical Abstract: Saponins are rich in the legumes which are known to provide many health benefits for human beings. Saponins B is the main component in the saponins group present in navy beans. The stability of saponins B during food processing is a key issue to evaluating the quality and nutrition of food products. The effects of different soaking and cooking methods and conditions on the stability of saponins B were investigated. The effects of the soaking process on saponin reduction followed the first order kinetic model. The soaking time and the seed-to-water ratio significantly affected the stability of saponins B during the soaking process. Short time soaking and lower seed-to-water ratio would keep more saponins B in the soaked beans. The cooking medium and methods greatly influenced saponins B degradation during cooking. Water-oil mixed cooking media enhanced saponins B more stable in the seeds during the cooking process, as compared to a water-only cooking medium. Combined soaking and ordinary cooking induced more saponins B degradation in ordinary cooked seed samples. An autoclave cooking method eliminated most of the saponins B in the autoclaved beans.