INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANS
J. J. JUNEK, W. A. Sistrunk, Matthew Neely
Journal of Food Science
Abstract
ABSTRACT A study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
malic or citric acid improved color
“Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans.”
Navy beans higher in % splits
“Navy beans were higher in % splits than Pinto and Red Kidney.”
longer soaking times increased % splits and drained weight
“Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased.”