EFFECT OF STORAGE CONDITIONS OF DRY BEAN SEEDS (PHASEOLUS VULGARIS L) ON TEXTURE PROFILE PARAMETERS AFTER COOKING.

Author(s) : GARRUTI R. dos Santos, BOURNE M. C.

Type of article: Article

Summary

RED KIDNEY BEANS WERE STORED AT CONSTANT MOISTURE AND HIGH AND LOW TEMPERATURE FOR 6 MONTHS. INSTRUMENTALLY MEASURED PARAMETERS OF HARDNESS, FRACTURABILITY, GUMMINESS, CHEWINESS, SPRINGINESS AND COHESIVENESS WERE HIGHER IN SAMPLES STORED AT ELEVATED TEMPERATURES THAN THE CONTROL: 275 K (2 DEG C). PUNCTURE FORCES FOLLOWED APPROXIMATELY A NORMAL DISTRIBUTION CURVE, AND THERE WAS ALWAYS SOME OVERLAP BETWEEN STORED AND CONTROL BEANS. ALL TEXTURAL PARAMETERS OF COOKED BEAN COTYLEDONS CHANGED SUBSTANTIALLY DURING STORAGE OF THE SEEDS AT ELEVATED TEMPERATURES AND HIGH RELATIVE HUMIDITY.

Details

Original title: EFFECT OF STORAGE CONDITIONS OF DRY BEAN SEEDS (PHASEOLUS VULGARIS L) ON TEXTURE PROFILE PARAMETERS AFTER COOKING.
Record ID : 1986-0634
Languages: English
Publication date: 1985
Source: Source: J. Food Sci.
vol. 50; n. 4; 1985.07-08; 1067-1071; 6 fig.; 3 tabl.; 26 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Seeds and plants
Keywords: Chilling; Bean; Organoleptic property; Seed; Cooking