The effect of processing on the texture of canned mung bean ( Phaseolus aureus ) shoots | Zendy

Taylor Andrew J. | Zendy; Brown Jacqueline M. | Zendy; Downie Lucinda M. | Zendy

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The effect of processing on the texture of canned mung bean ( Phaseolus aureus ) shoots

Author(s) -

Taylor Andrew J.,

Brown Jacqueline M.,

Downie Lucinda M.

Publication year - 1981

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740320207

Subject(s) - blanching , mung bean , phaseolus , pectinesterase , pectin , shoot , food science , chemistry , texture (cosmology) , calcium , horticulture , botany , biology , pectinase , biochemistry , organic chemistry , artificial intelligence , computer science , image (mathematics) , enzyme

The effect of various processing regimes on the pectic substances and the final texture of canned mung bean shoots has been studied. A blanching temperature of 75°C for 30 s was optimal in activating the native pectinesterase of the shoots and a holding temperature of 55°C for an optimal 30 min led to maximal deesterification of pectin. This treatment resulted in a canned product that was superior to a sample blanched at 100°C.; the addition of calcium ions did not improve the product.

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