ЗАСТОСУВАННЯ ІНФРАЧЕРВОНОГО НАГРІВАННЯ ДЛЯ ПІДВИЩЕННЯ СМАКОВИХ ЯКОСТЕЙ БОБОВИХ
Ключові слова:
бобові, поживна цінність, біодоступність, інфрачервоне нагрівання, функціональні властивості, органолептичні властивості
Анотація
У статті проведено огляд застосування інфрачервоного нагрівання на бобові культури, які є важливим джерелом рослинного білка, вітамінів і мікроелементів, однак їх споживання обмежується тривалим часом приготування, твердою текстурою та вмістом антипоживних речовин. Інфрачервоне нагрівання (ІЧН) розглядається як перспективна технологія, що забезпечує рівномірну термічну обробку, скорочує час приготування, покращує смак, текстуру та функціональні властивості бобових. Використання ІЧН сприяє збереженню білків, зниженню рівня антипоживних речовин і підвищенню засвоюваності поживних елементів. Крім того, ця технологія має значний промисловий потенціал завдяки енергоефективності та можливості масштабування. Подальші дослідження доцільно зосередити на оптимізації технологічних параметрів, оцінюванні впливу на різні сорти бобових і вивченні споживчих переваг.
Посилання
1. Wu X., Zhang M., Bhandari B. A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris // Innovative Food Science & Emerging Technologies. 2019. Vol. 54. P. 34–42. DOI: 10.1016/j.ifset.2019.03.003
2. Sansak S., Jongyingcharoen J. S. Effect of hot air assisted infrared drying on drying characteristics and quality of rice bran pellets // MATEC Web of Conferences. 2018. Vol. 192. P. 03040. DOI: 10.1051/matecconf/201819203040
3. Heydari M. M., Najib T., Meda V. Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties // Food Chemistry Advances. 2022. Vol. 1. P. 100091. DOI: 10.1016/j.focha.2022.100091
4. Guldiken B., Konieczny D., Franczyk A., Satiro V., Pickard M., Wang N., House J., Nickerson M. T. Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours // European Food Research and Technology. 2022. Vol. 248, No. 3. P. 767–781. DOI: 10.1007/ s00217-021-03918-4
5. Pawar S. B., Pratape V. Fundamentals of infrared heating and its application in drying of food materials: a review // Journal of Food Process Engineering. 2015. Vol. 40, No. 1. DOI: 10.1111/jfpe.12308
6. Riadh M. H., Ahmad S. a. B., Marhaban M. H., Soh A. C. Infrared heating in food drying: an overview // Drying Technology. 2014. Vol. 33, No. 3. P. 322–335. DOI: 10.1080/07373937.2014.951124
7. Lentils: Production, processing technologies, products, and nutritional profile. Wiley & Sons, Incorporated, John, 2023.
8. Manyatsi T. S., Al-Hilphy A. R., Majzoobi M., Farahnaky A., Gavahian M. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods // Critical Reviews in Food Science and Nutrition. 2022. Vol. 63, No. 24. P. 6840–6859. DOI: 10.1080/10408398.2022.2043820
9. Deepika S., Sutar P. P. Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review Critical Reviews in Food Science and Nutrition. 2023. P. 1–23. DOI: 10.1080/10408398.2023.2227899
10. Liu S., Ren Y., Yin H., Nickerson M., Pickard M., Ai Y. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size Food Chemistry. 2022. Vol. 396. P. 133649. DOI: 10.1016/j. foodchem.2022.133649
11. Mendoza F. A., Cichy K., Lu R., Kelly J. D. Evaluation of canning quality traits in black beans (Phaseolus vulgaris L.) by visible/near-infrared spectroscopy // Food and Bioprocess Technology. 2014. Vol. 7, No. 9. P. 2666–2678. DOI: 10.1007/s11947-014-1285-y
12. Fasina O., Tyler B., Pickard M., Zheng G., Wang N. Effect of infrared heating on the properties of legume seeds // International Journal of Food Science & Technology. 2001. Vol. 36, No. 1. P. 79–90. DOI: 10.1046/j.1365- 2621.2001.00420.x
13. Sakare P., Prasad N., Thombare N., Singh R., Sharma S. C. Infrared drying of food materials: recent advances // Food Engineering Reviews. 2020. Vol. 12, No. 3. P. 381–398. DOI: 10.1007/s12393-020-09237-w
14. Patterson C. A., Curran J., Der T. Effect of processing on antinutrient compounds in pulses // Cereal Chemistry. 2016. Vol. 94, No. 1. P. 2–10. DOI: 10.1094/cchem-05-16-0144-fi
15. Acquah C., Ohemeng-Boahen G., Power K. A., Tosh S. M. The effect of processing on bioactive compounds and nutritional qualities of pulses in meeting the Sustainable Development Goal 2 // Frontiers in Sustainable Food Systems. 2021. Vol. 5. DOI: 10.3389/fsufs.2021.681662
16. López-Calabozo R., Liberal Â., Fernandes Â., Revilla I., Ferreira I. C. F. R., Barros L., Vivar-Quintana A. M. Determination of carbohydrate composition in lentils using near-infrared spectroscopy // Sensors (Basel, Switzerland). 2024. Vol. 24, No. 13. P. 4232. DOI: 10.3390/s24134232
17. Liu S., Yin H., Pickard M., Ai Y. Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size // Food Research International (Ottawa, Ont.). 2020. Vol. 136. P. 109568. DOI: 10.1016/j.foodres.2020.109568
18. Maria Medeiros Theóphilo Galvão A., Lamy Rasera M., de Figueiredo Furtado G., Grossi Bovi Karatay G., M. Tavares G., Dupas Hubinger M. Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions // Food Research International (Ottawa, Ont.). 2024. Vol. 183. P. 114212. DOI: 10.1016/j.foodres.2024.114212
19. Daba S. D., Honigs D., McGee R. J., Kiszonas A. M. Prediction of protein concentration in pea (Pisum sativum L.) using near-infrared spectroscopy (NIRS) systems // Foods (Basel, Switzerland). 2022. Vol. 11, No. 22. P. 3701. DOI: 10.3390/foods11223701
20. Mizutani Y., Shibata M., Yamada S., Nambu Y., Hirotsuka M., Matsumura Y. Effects of heat treatment under low moisture conditions on the protein and oil in soybean seeds // Food Chemistry. 2019. Vol. 275. P. 577–584. DOI: 10.1016/j.foodchem.2018.09.139
21. Pathiraje D., Carlin J., Der T., Wanasundara J. P. D., Shand P. J. Generating multi-functional pulse ingredients for processed meat products–scientific evaluation of infrared-treated lentils // Foods. 2023. Vol. 12, No. 8. P. 1722. DOI: 10.3390/foods12081722
22. Bai T., Nosworthy M. G., House J. D., Nickerson M. T. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends // Food Research International. 2018. Vol. 108. P. 430–439. DOI: 10.1016/j.foodres.2018.02.061
23. Campos-Vega R., Bassinello P. Z., De Andrade Cardoso Santiago R., Oomah B. D. Dry beans: processing and nutritional effects // Elsevier eBooks. 2018. P. 367–386. DOI: 10.1016/b978-0-12-814625-5.00019-4
24. Oomah B. D., Kotzeva L., Allen M., Bassinello P. Z. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.) // Journal of the Science of Food and Agriculture. 2013. Vol. 94, No. 7. P. 1349–1358. DOI: 10.1002/jsfa.6418
25. Rivera J., Siliveru K., Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications // Critical Reviews in Food Science and Nutrition. 2022. Vol. 64, No. 13. P. 4179–4201. DOI: 10.1080/10408398.2022.2139223
26. Amoah I., Ascione A., Muthanna F., Feraco A., Camajani E., Gorini S., Armani A., Caprio M., Lombardo M. Sustainable strategies for increasing legume consumption: culinary and educational approaches // Foods. 2023. Vol. 12, No. 11. P. 2265. DOI: 10.3390/foods12112265
27. Badjona A., Bradshaw R., Millman C., Howarth M., Dubey B. FABA bean processing: thermal and non- thermal processing on chemical, antinutritional factors, and pharmacological properties // Molecules. 2023. Vol. 28, No. 14. P. 5431. DOI: 10.3390/molecules28145431
28. Plans M., Simó J., Casañas F., Del Castillo R. R., Rodriguez-Saona L. E., Sabaté J. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near-infrared spectroscopy // Food Research International. 2013. Vol. 56. P. 55–62. DOI: 10.1016/j.foodres.2013.12.003
29. Rahman M. M., Refat B., Zhang H., Zhang W., Yu P. Detect molecular spectral features of newly developed Vicia faba varieties and protein metabolic characteristics in ruminant system using advanced synchrotron radiation based infrared microspectroscopy: a preliminary study // Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy. 2019. Vol. 206. P. 413–420. DOI: 10.1016/j.saa.2018.08.022
30. Lara L. M., Wilson S. A., Chen P., Atungulu G. The effects of infrared treatment on physicochemical characteristics of vegetable soybean // Heliyon. 2019. Vol. 5, No. 1. P. e01148. DOI: 10.1016/j.heliyon.2019.e01148
31. Rastogi N. K. Recent trends and developments in infrared heating in food processing // Critical Reviews in Food Science and Nutrition. 2012. Vol. 52, No. 9. P. 737–760. DOI: 10.1080/10408398.2010.508138
2. Sansak S., Jongyingcharoen J. S. Effect of hot air assisted infrared drying on drying characteristics and quality of rice bran pellets // MATEC Web of Conferences. 2018. Vol. 192. P. 03040. DOI: 10.1051/matecconf/201819203040
3. Heydari M. M., Najib T., Meda V. Investigating starch and protein structure alterations of the processed lentil by microwave-assisted infrared thermal treatment and their correlation with the modified properties // Food Chemistry Advances. 2022. Vol. 1. P. 100091. DOI: 10.1016/j.focha.2022.100091
4. Guldiken B., Konieczny D., Franczyk A., Satiro V., Pickard M., Wang N., House J., Nickerson M. T. Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours // European Food Research and Technology. 2022. Vol. 248, No. 3. P. 767–781. DOI: 10.1007/ s00217-021-03918-4
5. Pawar S. B., Pratape V. Fundamentals of infrared heating and its application in drying of food materials: a review // Journal of Food Process Engineering. 2015. Vol. 40, No. 1. DOI: 10.1111/jfpe.12308
6. Riadh M. H., Ahmad S. a. B., Marhaban M. H., Soh A. C. Infrared heating in food drying: an overview // Drying Technology. 2014. Vol. 33, No. 3. P. 322–335. DOI: 10.1080/07373937.2014.951124
7. Lentils: Production, processing technologies, products, and nutritional profile. Wiley & Sons, Incorporated, John, 2023.
8. Manyatsi T. S., Al-Hilphy A. R., Majzoobi M., Farahnaky A., Gavahian M. Effects of infrared heating as an emerging thermal technology on physicochemical properties of foods // Critical Reviews in Food Science and Nutrition. 2022. Vol. 63, No. 24. P. 6840–6859. DOI: 10.1080/10408398.2022.2043820
9. Deepika S., Sutar P. P. Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review Critical Reviews in Food Science and Nutrition. 2023. P. 1–23. DOI: 10.1080/10408398.2023.2227899
10. Liu S., Ren Y., Yin H., Nickerson M., Pickard M., Ai Y. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size Food Chemistry. 2022. Vol. 396. P. 133649. DOI: 10.1016/j. foodchem.2022.133649
11. Mendoza F. A., Cichy K., Lu R., Kelly J. D. Evaluation of canning quality traits in black beans (Phaseolus vulgaris L.) by visible/near-infrared spectroscopy // Food and Bioprocess Technology. 2014. Vol. 7, No. 9. P. 2666–2678. DOI: 10.1007/s11947-014-1285-y
12. Fasina O., Tyler B., Pickard M., Zheng G., Wang N. Effect of infrared heating on the properties of legume seeds // International Journal of Food Science & Technology. 2001. Vol. 36, No. 1. P. 79–90. DOI: 10.1046/j.1365- 2621.2001.00420.x
13. Sakare P., Prasad N., Thombare N., Singh R., Sharma S. C. Infrared drying of food materials: recent advances // Food Engineering Reviews. 2020. Vol. 12, No. 3. P. 381–398. DOI: 10.1007/s12393-020-09237-w
14. Patterson C. A., Curran J., Der T. Effect of processing on antinutrient compounds in pulses // Cereal Chemistry. 2016. Vol. 94, No. 1. P. 2–10. DOI: 10.1094/cchem-05-16-0144-fi
15. Acquah C., Ohemeng-Boahen G., Power K. A., Tosh S. M. The effect of processing on bioactive compounds and nutritional qualities of pulses in meeting the Sustainable Development Goal 2 // Frontiers in Sustainable Food Systems. 2021. Vol. 5. DOI: 10.3389/fsufs.2021.681662
16. López-Calabozo R., Liberal Â., Fernandes Â., Revilla I., Ferreira I. C. F. R., Barros L., Vivar-Quintana A. M. Determination of carbohydrate composition in lentils using near-infrared spectroscopy // Sensors (Basel, Switzerland). 2024. Vol. 24, No. 13. P. 4232. DOI: 10.3390/s24134232
17. Liu S., Yin H., Pickard M., Ai Y. Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size // Food Research International (Ottawa, Ont.). 2020. Vol. 136. P. 109568. DOI: 10.1016/j.foodres.2020.109568
18. Maria Medeiros Theóphilo Galvão A., Lamy Rasera M., de Figueiredo Furtado G., Grossi Bovi Karatay G., M. Tavares G., Dupas Hubinger M. Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions // Food Research International (Ottawa, Ont.). 2024. Vol. 183. P. 114212. DOI: 10.1016/j.foodres.2024.114212
19. Daba S. D., Honigs D., McGee R. J., Kiszonas A. M. Prediction of protein concentration in pea (Pisum sativum L.) using near-infrared spectroscopy (NIRS) systems // Foods (Basel, Switzerland). 2022. Vol. 11, No. 22. P. 3701. DOI: 10.3390/foods11223701
20. Mizutani Y., Shibata M., Yamada S., Nambu Y., Hirotsuka M., Matsumura Y. Effects of heat treatment under low moisture conditions on the protein and oil in soybean seeds // Food Chemistry. 2019. Vol. 275. P. 577–584. DOI: 10.1016/j.foodchem.2018.09.139
21. Pathiraje D., Carlin J., Der T., Wanasundara J. P. D., Shand P. J. Generating multi-functional pulse ingredients for processed meat products–scientific evaluation of infrared-treated lentils // Foods. 2023. Vol. 12, No. 8. P. 1722. DOI: 10.3390/foods12081722
22. Bai T., Nosworthy M. G., House J. D., Nickerson M. T. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends // Food Research International. 2018. Vol. 108. P. 430–439. DOI: 10.1016/j.foodres.2018.02.061
23. Campos-Vega R., Bassinello P. Z., De Andrade Cardoso Santiago R., Oomah B. D. Dry beans: processing and nutritional effects // Elsevier eBooks. 2018. P. 367–386. DOI: 10.1016/b978-0-12-814625-5.00019-4
24. Oomah B. D., Kotzeva L., Allen M., Bassinello P. Z. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.) // Journal of the Science of Food and Agriculture. 2013. Vol. 94, No. 7. P. 1349–1358. DOI: 10.1002/jsfa.6418
25. Rivera J., Siliveru K., Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications // Critical Reviews in Food Science and Nutrition. 2022. Vol. 64, No. 13. P. 4179–4201. DOI: 10.1080/10408398.2022.2139223
26. Amoah I., Ascione A., Muthanna F., Feraco A., Camajani E., Gorini S., Armani A., Caprio M., Lombardo M. Sustainable strategies for increasing legume consumption: culinary and educational approaches // Foods. 2023. Vol. 12, No. 11. P. 2265. DOI: 10.3390/foods12112265
27. Badjona A., Bradshaw R., Millman C., Howarth M., Dubey B. FABA bean processing: thermal and non- thermal processing on chemical, antinutritional factors, and pharmacological properties // Molecules. 2023. Vol. 28, No. 14. P. 5431. DOI: 10.3390/molecules28145431
28. Plans M., Simó J., Casañas F., Del Castillo R. R., Rodriguez-Saona L. E., Sabaté J. Estimating sensory properties of common beans (Phaseolus vulgaris L.) by near-infrared spectroscopy // Food Research International. 2013. Vol. 56. P. 55–62. DOI: 10.1016/j.foodres.2013.12.003
29. Rahman M. M., Refat B., Zhang H., Zhang W., Yu P. Detect molecular spectral features of newly developed Vicia faba varieties and protein metabolic characteristics in ruminant system using advanced synchrotron radiation based infrared microspectroscopy: a preliminary study // Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy. 2019. Vol. 206. P. 413–420. DOI: 10.1016/j.saa.2018.08.022
30. Lara L. M., Wilson S. A., Chen P., Atungulu G. The effects of infrared treatment on physicochemical characteristics of vegetable soybean // Heliyon. 2019. Vol. 5, No. 1. P. e01148. DOI: 10.1016/j.heliyon.2019.e01148
31. Rastogi N. K. Recent trends and developments in infrared heating in food processing // Critical Reviews in Food Science and Nutrition. 2012. Vol. 52, No. 9. P. 737–760. DOI: 10.1080/10408398.2010.508138
Опубліковано
2025-04-30
Як цитувати
Чебаненко, Є. В., & Мельник, О. Ю. (2025). ЗАСТОСУВАННЯ ІНФРАЧЕРВОНОГО НАГРІВАННЯ ДЛЯ ПІДВИЩЕННЯ СМАКОВИХ ЯКОСТЕЙ БОБОВИХ. Науковий вісник Таврійського державного агротехнологічного університету, 15(1), 339-345. https://doi.org/10.32782/2220-8674-2025-25-1-42
Розділ
Харчові технології
