Xu B J, Chang S K C
Dept. of Cereal and Food Sciences, North Dakota State Univ., Fargo, ND 58105, USA.
J Food Sci. 2008 Mar;73(2):H19-27. doi: 10.1111/j.1750-3841.2007.00625.x.
The effects of soaking, boiling, and steaming processes on the phenolic components and antioxidant activity of black beans were investigated. All processed beans exhibited significantly (P < 0.05) lower antioxidant activities than raw beans in total phenolic content (TPC), DPPH free radical scavenging activity (DPPH), and oxygen radical absorbing capacity (ORAC). Steaming processes resulted in a greater retention of TPC and ORAC values than the boiling processes. Pressure boiling shortened processing time compared to regular boiling, resulted in insignificant differences in TPC, but significantly increased in ORAC as compared to the regular boiling method. Pressure steaming resulted in significant decreases in TPC, DPPH, while significantly increased in ORAC compared to regular steaming. Greater TPC, DPPH, and ORAC values were detected in boiling water than in the soaking and steaming water. Mass balance analysis showed that boiling caused more dry solid loss than steaming. All of these results indicated that processing methods significantly changed contents and activities of antioxidant components of black beans. Steam processing exhibited several advantages in appearance and texture of the cooked product, shortening processing time, and in greater retention of TPC and antioxidant activities. Steam processing may be used to develop high-quality health-promoting black bean products.
研究了浸泡、煮沸和蒸煮过程对黑豆酚类成分和抗氧化活性的影响。在总酚含量（TPC）、DPPH自由基清除活性（DPPH）和氧自由基吸收能力（ORAC）方面，所有加工后的豆子的抗氧化活性均显著低于生豆（P < 0.05）。与煮沸过程相比，蒸煮过程中TPC和ORAC值的保留率更高。与常规煮沸相比，压力煮缩短了加工时间，TPC差异不显著，但与常规煮沸方法相比，ORAC显著增加。与常规蒸煮相比，压力蒸煮导致TPC、DPPH显著降低，而ORAC显著增加。在沸水中检测到的TPC、DPPH和ORAC值高于浸泡水和蒸煮水。质量平衡分析表明，煮沸比蒸煮导致更多的干物质损失。所有这些结果表明，加工方法显著改变了黑豆抗氧化成分的含量和活性。蒸汽加工在熟制品的外观和质地方面具有几个优点，缩短了加工时间，并能更好地保留TPC和抗氧化活性。蒸汽加工可用于开发高品质的促进健康的黑豆产品。
