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

Table 4

Effect of the conditions of dehydration on the chemical composition of instant whole bean of Azufrado variety.

Component (g/100 g)	Conditions of dehydration^x
	25°C, 0.5 m/s	25°C, 1.0 m/s	30°C, 0.5 m/s	30°C, 1.0 m/s
Moisture	12.78 ± 0.29^a	11.82 ± 0.57^ab	11.26 ± 0.13^b	10.94 ± 0.55^b
Protein (N × 6.25)	24.57 ± 0.36^a	24.98 ± 0.04^a	24.23 ± 1.06^a	22.75 ± 0.93^a
Fat	1.61 ± 0.06^a	1.64 ± 0.04^a	1.61 ± 0.05^a	1.67 ± 0.06^a
Ash	2.26 ± 0.02^a	2.27 ± 0.03^a	2.22 ± 0.08^a	2.23 ± 0.06^a
Total carbohydrates	58.78 ± 0.61^a	59.29 ± 0.42^a	60.02 ± 0.61^b	61.75 ± 0.52^b

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