Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4564707 | LWT - Food Science and Technology | 2009 | 9 Pages |
Faba beans cv. Fiesta with seed moisture content (SMC) modified to 8, 10, 12 and 14% were packed in polyethylene lined aluminium foil bags and stored at 5, 15, 20, 25, 30, 37, 45, 50 or 60 °C (± 2 °C) for one year. Samples were analysed for moisture content and seed coat (testa) colour over the storage period using a chroma meter. A continuous increase in L∗ and b∗ values was found in all samples with the passage of time whereas a∗ values first increased and then decreased in samples stored at relatively high temperatures (≥ 37 °C). The initial beige testa colour changed to light brown, dark reddish-brown or almost black depending on storage conditions. The higher the temperature and SMC the faster the rate of change in colour (▵Eab∗ values). Seeds with 8% SMC had more stable testa colour compared to seeds with higher SMC. Exposure to artificial light (350 μ mol m−2 s−1) substantially accelerated the colour darkening. Cotyledons stored at 37 ± 2 °C also darkened with the storage time. A loss in total free phenolics, total tannins and proanthocyanidins was found with increased darkness of testa and cotyledons during storage.