The biochemical changes in legumes during high-temperature micronization

Otari Sesikashvili; Elene Gamkrelidze; Nodari Mardaleishvili; Gia Dadunashvili; Shalva Tsagareishvili; George Pkhakadze

doi:10.5219/1629

Authors

Otari Sesikashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, Tamar – Mepe str. 59, 4600 Kutaisi, Georgia, Tel.: +995 593 96 62 42 https://orcid.org/0000-0003-1229-4141
Elene Gamkrelidze Akaki Tsereteli State University, Faculty of Engineering-Technological, Department of Chemical technology and Ecology, Tamar – Mepe str. 59, 4600 Kutaisi, Georgia, Tel.: +995 593 352781
Nodari Mardaleishvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, Tamar – Mepe str. 59, 4600 Kutaisi, Georgia, Tel.: +995 558 368022
Gia Dadunashvili Akaki Tsereteli State University, Faculty of Engineering-Technical, Department of Mechanical engineering, Tamar – Mepe str. 59, 4600 Kutaisi, Georgia, Tel.: +995 577 32 10 56 https://orcid.org/0000-0001-8177-6430
Shalva Tsagareishvili LTD ,,Kutaisi 2021“, Manager. 1 Lane, Nikea str. 4, 4600 Kutaisi, Georgia, Tel.: +995 596 44 44 50
George Pkhakadze San Diego State University, Department of Chemistry, Merab Kostava Str. 5, 0108, Tbilisi, Georgia https://orcid.org/0000-0002-4467-5312

DOI:

https://doi.org/10.5219/1629

Keywords:

bean, lupine, starch, glucose, high-temperature micronization, infrared heat treatment

Abstract

The article considers the change in chemical and biological characteristics in some legumes grains, under conditions of high-temperature micronization with different moisture contents during heat treatment with infrared rays. The heat treatment of grains was carried out on a laboratory apparatus with a quartz radiant infrared panel. The temperature variation in the heat treatment zone occurred due to changing the distance between the panel and the surface of grains. The grain temperature was determined using a laser thermometer, and with a timer. To determine chemical and biological characteristics, we used a special optical density metering device. We have studied: 1. The dependence of starch content on the temperature in the changing initial moisture content. We found that after 30 seconds of high-temperature micronization of, “Tsanava“ beans at a grain moisture content of 12.7%, the starch content in the grain increases from 39.65% to 40.12%, then gradually decreases, and at 18.3% moisture content, it increases from 38.71% to 41.2%, with a moisture content of 28.6% it increases from 37.36% to 42.42%. Similar processes are also observed for the beans “field red“ and “white lupine“; 2. The dependence of glucose content on the temperature in the changing initial moisture content. As the mass fraction of starch decreases, the percentage of sugar (in terms of the equivalent amount of glucose) at a moisture content of 12.7% at the initial stage increases from 1.36% to 1.46%, and then the percentage of sugar increases relatively quickly to 1.64%, at a moisture content of 18.3% it increases from 1.3% to 1.38%, and then increases to 1.51, with a moisture content of 28.6%, it increases from 1.28% to 1.35% and then increases to 1.54. Similar processes are also observed for the beans “field red“ and “white lupine“.

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