02389naa a2200373 a 450000100080000000500110000800800410001902200140006002400440007410000180011824501210013626000090025750000200026652013580028665000100164465000120165465000180166665000230168465000350170765000160174265000130175865000200177165000120179165000140180365000230181765300300184065300170187070000210188770000230190870000220193170000180195370000160197177300280198721625622024-03-04       2024    bl uuuu     u00u1 u    #d  a0009-03527 ahttps://doi.org/10.1002/cche.107732DOI1 aPEDONE, I. S.  aQuick‐cooking beans technologybeffects of the drying temperature on end‐product quality.h[electronic resource]  c2024  aOnline version.  aBackground and Objectives: This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used. Findings: Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion. Conclusions: The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans. Significance and Novelty: The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.  aBeans  aCooking  aDigestibility  aDrying temperature  aNutrition-genotype interaction  aRehydration  aCocção  aDigestibilidade  aFeijão  aGenótipo  aPhaseolus Vulgaris  aAntinutritional compounds  aHard to cook1 aNARITA, I. M. P.1 aSILVEIRA, M. M. da1 aBASSINELLO, P. Z.1 aVANIER, N. L.1 aCOLUSSI, R.  tCereal Chemistry, 2024.