Impact of different soaking conditions on the physicochemical properties of two Phaseolus L. species

Soaking is a fundamental step in the industrial processing of beans, affecting hydration kinetics, texture, color, and overall product quality. This study aimed to characterize two Phaseolus L. species and evaluate the impact of soaking conditions on hydration behavior. The results indicate that higher temperatures significantly accelerate water absorption, as confirmed by kinetic modeling. The sigmoidal model proved to be more accurate than Peleg’s model in predicting moisture uptake across different soaking conditions. Moreover, scanning electron microscopy (SEM) observations revealed that starch granules hydrate and swell more rapidly at higher temperatures, leading to structural modifications in the cotyledon. Texture analysis demonstrated that increasing temperature reduces the soaking time required for softening in both bean species. Additionally, color measurements showed a progressive darkening of the beans as soaking time and temperature increased. Physicochemical analyses revealed that soaking leads to a loss of soluble solids into the soaking water, with the extent of leaching intensifying at higher temperatures and for longer process durations. Furthermore, pH measurements indicated a gradual decrease over time, suggesting compositional changes in the soaking medium. These findings contribute to a better understanding of how soaking parameters influences bean properties and may assist in improving of the industrial processing conditions.