Effect of gamma irradiation on physical and cooking properties of kidney beans (Phaseolus vulgaris)

Abstract

In this study, kidney beans (Phaseolus vulgaris cv. French Yellow) cultivated in Srinagar, J&K, India, underwent gamma irradiation at doses of 0, 2, 4, 6, 8, and 10 kGy, and their physical, physicochemical, pasting and cooking characteristics were assessed. The quantitative composition of irradiated and non-irradiated beans indicated that protein content ranged from 23.70% to 28.04%, fat content between 0.93% and 1.03%, and ash content from 3.43% to 3.97%. The physical properties of the irradiated and non-irradiated seeds, which include length, breadth, and thickness, fell within the range of 15.07-15.79 mm, 6.57-6.92 mm, and 5.13-5.59 mm, respectively. Additionally, sphericity and bulk density fluctuated between 19.15% to 19.38% and 0.70 to 0.83 kg/L. The cooking properties that include swelling and hydration capacities were observed to be 0.74-0.77 mL/seed, and 0.36-0.37 g/kernel, respectively. The time of cooking for both irradiated and non-irradiated seeds that have not been soaked was reduced from 58 to 52 minutes. Peak, trough, setback, breakdown, and final viscosities of irradiated and non-irradiated kidney bean flour samples decreased significantly (P < 0.05) with increased γ-irradiation dose while pasting temperature remained unaffected.