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The relationship between maturity and quality of canned broad beans (Vicia faba L.)
Author(s) -
ARTHEY V. D.,
WEBB CHRISTINE
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01498.x
Subject(s) - maturity (psychological) , mathematics , vicia faba , raw material , food science , horticulture , flavour , significant difference , biology , statistics , psychology , developmental psychology , ecology
Summary. This paper describes a co‐operative investigation carried out by the Fruit and Vegetable Preservation Research Association and eight of its member firms to determine optimum maturity of broad beans for canning. The results indicate that (a) there was no difference in flavour in canned broad beans harvested at tenderometer readings from 90 to 200, (b) there was a significant linear deterioration in texture as beans matured, (c) alcohol insoluble solids of raw and canned beans increased linearly as beans matured, (d) a linear relationship was found between tenderometer readings and sample size, (e) consumers equally preferred canned broad beans harvested at tenderometer readings of 120 and 160 and (f) optimum maturity of broad beans for canning from the data obtained was at a tenderometer reading of 136 using a 5 oz sample of raw beans.