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CANNED REFRIED BEANS PREPARED FROM QUICK‐COOKING BEANS
Author(s) -
ZARAGOSA EUFROCINA M.,
ROCKLAND LOUIS B.,
GUADAGNI DANTE G.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12637.x
Subject(s) - flavor , food science , orange (colour) , chemistry
Since canned, refried beans are prepared from precooked, partially comminuted pink or pinto beans supplemented with lard and salt, use of quick‐cooking beans for this product could reduce processing time, labor, energy requirements and equipment costs, and simultaneously improve flavor, texture, digestibility and overall acceptability. Initial products, prepared using quick‐cooking pink beans, lard and salt, were bland, lacking the typical “beany” flavor and dark brown rather than the usual orange‐brown color of commercial products. In the final product, the beany flavor was intensified by addition of 0.06% dehydrated onion and 0.015% dehydrated garlic powder. Supplementation with 0.3% or less of a whey protein concentrate reduced the brown color in direct proportion to the level of added protein, producing a more acceptable color and appearance without affecting flavor. In comparison with two commercially canned products, the product prepared from quick‐cooking beans was light brown and slightly darker in color, but equally acceptable to a trained sensory panel.