Uman National University | today: 06/27/2025
| Author(s) |
Kononenko L.M., Candidate of Agricultural Sciences, , Uman National University of Horticulture, Ukraine Бобров В.С., , , |
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|---|---|---|---|
| Category | The Agronomy | ||
| year | 2025 | issue | Issue 106 Part 1 |
| pages | 293-303 | index UDK | 633.37:664.8:543.8 | DOI | 10.32782/2415-8240-2025-106-1-293-303 (Link) |
| Abstract | This study presents a comparative analysis of the physicochemical and technological properties of beans from different maturity groups. The aim of the work was to assess the impact of maturity groups on the content of key biologically active components in the seeds, such as dry matter, proteins, sugars, as well as on their technological characteristics, particularly the ability to cook. Three maturity groups of beans were investigated: early-maturing, medium-maturing, and late-maturing. According to the results, the dry matter content in the early-maturing variety was 11.5 ± 0.5%, in the medium-maturing variety – 12.8 ± 0.6%, and in the late-maturing variety – 13.6 ± 0.6%. The highest sugar content was found in the late-maturing variety (10.2 ± 0.5 g/100 ml), compared to the other maturity groups, where this value was 8.3 ± 0.4 g/100 ml for early-maturing and 9.5 ± 0.5 g/100 ml for medium-maturing. The organic acid content in the medium-maturing variety reached 0.15 ± 0.02 g/100 ml, which is higher than the value in the early-maturing and late-maturing varieties. Meanwhile, the protein content in the late-maturing variety was 1.9 ± 0.1 g/100 ml, the highest among all groups. The study also assessed the cooking ability: early-maturing varieties showed the lowest cooking ability (95%), while medium-maturing and late-maturing varieties achieved cooking levels of 98% and 100%, respectively. The level of antioxidants, particularly betaine, was highest in the late-maturing variety (0.14 ± 0.01 mg/100 ml), indicating greater biological activity and health potential compared to the other maturity groups. The results showed that late-maturing bean varieties exhibit the highest values for key physicochemical indicators and technological properties, making them the best suited for food and culinary processing. It was confirmed that maturity groups can be used to select optimal varieties for different technological processes, which is crucial for agro-industrial production and the food industry. | ||
| Key words | chemical composition, proteins, fats, starch, cooking | ||