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Parameters for predicting canning quality of dry kidney beans
Author(s) -
Heil J R,
McCarthy M J,
Özilgen M.
Publication year - 1992
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.2740600419
Subject(s) - coat , food science , dry bean , chemistry , middle lamella , volume (thermodynamics) , dry weight , kidney , zoology , horticulture , biology , botany , cultivar , physics , quantum mechanics , lignin , paleontology , endocrinology
Mechanical damage to dry kidney beans was assessed using hot and cold water soak‐tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soak‐tests had no cause‐and‐effect relationship to damage found in the cans after thermal processing. However, significant correlations were found between both kidney bean density and seed coat weight, and the proportion of damaged beans in the can after processing ( P <0.01). The proportion of damaged beans found in the can after thermal processing increased significantly when the ratio of the seed coat weight to bean volume ratio was < 10 g ml −1 . These two simple measurable parameters offer potential for predicting canning quality of kidney beans.