Physicochemical Assessment of Short Term Changes in the Quality Characteristics of Stored Instant Navy Bean Powder

Lipid oxidation, changes in soluble protein, reducing sugar content, extent of nonenzymatic browning, and product color were monitored for instant navy bean ( Phaseolus vulgaris ) powder during 1 month of accelerated storage at 37°C. Below the monolayer, (a w 0.11), greater lipid oxidation occurred in neutral lipids and phospholipids of air‐packed samples than in nitrogen samples. Indices revealed that monolayer samples browned more and lost more soluble protein than samples stored below the monolayer. Nitrogen‐packed samples lost more reducing sugars and had darker colors than air‐stored samples at each a w.