The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

Abstract

The study objective was to evaluate the processing of pinto beans using the retort pouch process, thus avoiding damage to its nutritional composition. The lipid evaluation was: 1.74% in bean seed and 1.214 %, 1.226%, and 1.417% in the retort pouch treatments. The enzyme Candida Antarctica lipase was used to transesterify the oil and was analyzed by chromatography (GC/ MS), identifying the acids: hexadecanoic, 9-octadecanoic, eicosanoic, and octadecanoic. Total protein content evaluation showed 15.88% in the bean seed and 4.75%,4.58%, and 5.18% in the retort pouch treatments with a one-factor analysis of variance (ANOVA) Tukey test p < 0.05. The Phaseolin protein was identified by the SDS-PAGE electrophoresis method. These results showed that the nutrients of retort pouch pinto beans were conserved despite the high temperature and constant pressure.