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Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)


Elizabeth Nakhungu Wafula, Irene Njoki Wainaina, Carolien Buvé, Nghia-Do-Trong Nguyen, Peter Kahenya Kinyanjui, Wouter Saeys, Daniel Ndaka Sila, Marc Hendrickx

Source title: 
Journal of Food Engineering, 284: 110056, 2020 (ISI)
Academic year of acceptance: 

The cooking time of beans is an important quality indicator which can change considerably during ageing. Therefore, this study investigated the potential of near-infrared spectroscopy to rapidly predict cooking times of aged common beans. Four bean varieties were aged under different storage conditions, resulting in a range of samples for each of these varieties. The cooking kinetics of the aged beans were determined by finger pressing and modelled using logistic regression to obtain the times it took to cook 95% of the beans. The cooking times obtained were predicted from the NIR spectra of milled raw bean samples. This was done using partial least squares regression, after carrying out wavelength selection. Model performance was improved up to an average prediction error of 8 min by de-hulling the beans and reducing the number of varieties included. In conclusion, NIR spectroscopy has high potential to predict the cooking times of aged beans.