Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)

The relationship between chemical composition and thermal properties as it affects the degree of cooking in six varieties of common beans was investigated. The degree of cooking (DC) and the hardness of cooked beans were estimated by differential scanning calorimetry (DSC) and texture analysis, respectively. The total protein of bean seeds varied between 19.7 and 23.6%. However, the fractions of albumin, glutelin, and globulin showed significant differences among varieties. The amylose content varied from 18.4 to 36.0%. The first endothermic peak was associated with inactivated enzymatic activity, denaturation of low-protein fractions, and starch gelatinization, while the second endothermic peak was associated with the denaturation of heat-resistant protein fractions. The high values of minerals and chemical composition among bean varieties affected thermal behavior and was associated with greater hardness and a lower degree of cooking.