The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability

• Quick-cooking dehydrated beans were stored at temperatures relative to its T g . • Storage conditions influenced the rehydration indices-rate constants and ability. • The textural property is inversely related to the rehydration ability. • The changes in the volatile profile are linked to non-enzymatic chemical reactions. • Storage at temperatures below T g ensures functional stability. Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking ‘convenient’ dehydrated beans ( Phaseolus vulgaris L.) using the glass transition ( T g ) concept. Quick-cooking dehydrated beans were prepared by hydrothermal treatment of fresh beans followed by air-drying and are rehydrated prior to use. The impact of storage temperatures (25, 28, 35 and 42 °C) on the rehydration indices (rate constant and extent) and quality characteristics (colour, texture and volatile profile) of the beans were studied. The results indicate a decrease in the rehydration rate constants with increasing storage temperatures and duration. The rehydration ability also significantly decreased with increased storage duration (>28 °C) suggesting a strong inverse link with hardness. Although there was no overall colour change with storage, the formation of new volatiles associated with non-enzymatic chemical reactions occurred at elevated temperatures (28–42 °C). Identification of the critical water contents based on the T g -moisture relation and the moisture sorption isotherm revealed that dehydrated beans of 10 % moisture content stored below 28 °C are in a glassy state. Overall, the quality characteristics are significantly influenced by storage and the utilization of the glass transition concept allows for identifying suitable storage conditions.