| Abstract |
Background and Objectives Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball‐like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition, functional properties, and their impact on the popping efficiency of 20 popping bean samples from different lines, harvest seasons, and locations. Findings Results showed significant differences ( p < .05) in physicochemical characteristics and functional properties among the samples, including differences in starch, protein, fiber, fat, moisture, and ash content. The water absorption index, the water solubility index, and flour swelling power also significantly differed between samples. The highest popping efficiency was 98.3%, while the lowest popping efficiency was 24.0%, with no significant correlation between physicochemical characteristics and popping efficiency. However, the study did find a correlation between pericarp color and popping percentage. Conclusion There was no significant correlation between physicochemical characteristics and popping efficiency in popping beans. |
, Carol Miles , Girish M. Ganjyal 
