Читать книгу Dry Beans and Pulses Production, Processing, and Nutrition - Группа авторов - Страница 69

Market classes of dry beans are diverse in appearance and well defined for commercial trade. Each commercial class is handled as a discrete and independent bean type possessing differentiated characteristics and variable economical value. The extensive agronomic cultivation and the traditional use of beans among different cultures and their importance to global food supplies are well recognized and frequently provide the origins for enhanced value‐added products. Additionally, beans are commonly associated with high nutritional value and characteristic culinary appeal and comprise a broad array of distinctive sizes, shapes, and colors. These variations among bean classes provide distinctive culinary choices and a range of processed products that deliver simple and attractive meal options. The greatest economic value of beans is associated with the use of high‐quality intact whole seeds. The physiological structure and anatomical features of the bean seed (seed coat, cotyledon, and embryo) are each distinctive component that influence quality and must be considered in selecting and optimizing approaches for handling, preparation, and end‐product use. The composition of seed inherently influences food value, particularly the diverse phenolic content of bean seed pigments. Phenolic compounds influence the color and appearance and may directly influence bean consumption and nutrient bioavailability. Effective domestic and international trade requires grades and standards that provide a uniform means of describing the quality attributes of dry beans.