Evaluation of culinary quality and antioxidant capacity for Mexican common beans (Phaseolus vulgaris L.) canned in pilot plant

Common beans are rich in bioactive phytochemicals such as polyphenolic compounds. Unfortunately, they need to be thermally processed to be consumed. The health benefits related to common beans comsumption depends mainly on their thermal processing. The objective of this work was to evaluate the effect of thermal processes on the antioxidant capacity and industrial quality of four Mexican common beans cultivars (Black bean 8025, Pinto Saltillo, Pinto Durango, and Bayo Victoria). The common beans were thermally processed by two methods: sterilization (canning), and open pan cooking. Optimal cooking time and Fo parameter (Defined as being equivalent, in sterilizing capacity, to the cumulative lethal effect of all time/temperature combinations experienced at the slowest heating point) were obtained for each cultivar. Grain size, water absorption capacity (WAC), oil absorption capacity, integrity and color were the physical parameter evaluated. Chemical parameters analyzed were total phenolic content (TPC), and DPPH radical scavenging activity. Bayo beans showed biggest size, Pinto beans, medium size, and Black beans, the smallest size. Lowest optimal cooking time (open pan) was observed in Pinto Saltillo cultivar. Lowest Fo parameter of the container during the thermal process was observed for Bayo Victoria cultivar. Higher WAC values were observed in Bayo Victoria and Black bean cultivar (open and canned). Higher value of integrity was found for Bayo Victoria beans. After any thermal processing L* value was lower in all cultivars. Higher values of TPC in cooked common beans cultivars were observed in Black beans and Bayo Victoria cultivars. Lower IC50 value in DPPH test was observed in canned Black beans and Bayo Victoria cultivars.