Effect of Dehydration Conditions on the Chemical, Physical, and Rehydration Properties of Instant Whole Bean (Phaseolus vulgaris L. var. Azufrado)

Table 10

Values of water absorption capacity (WAC), dry matter holding capacity (DHC), and rehydration ability (RA) indexes at 80°C of rehydration of instant whole bean obtained at different conditions of dehydration^x.

Dehydration conditions	DHC	WAC	RA
25°C, 0.5 m/s	1.00 ± 0.01^a	0.87 ± 0.01^ab	0.87 ± 0.01^ab
25°C, 1.0 m/s	1.00 ± 0.01^a	0.84 ± 0.02^a	0.84 ± 0.02^a
30°C, 0.5 m/s	1.00 ± 0.01^a	0.89 ± 0.01^b	0.89 ± 0.01^b
30°C, 1.0 m/s	1.00 ± 0.01^a	0.88 ± 0.02^b	0.88 ± 0.02^b

Values are averages ± standard deviation of three samples measured in each experiment repeated three times. Mean values within the same column followed by the same superscript lowercase letter are not significantly different ().