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SOME FACTORS AFFECTING PINTO BEAN QUALITY
Author(s) -
QUENZER N. M.,
HUFFMAN V. L.,
BURNS E. E.
Publication year - 1978
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.1365-2621.1978.tb15232.x
Subject(s) - cultivar , flavor , pinto bean , imbibition , horticulture , yield (engineering) , food science , mathematics , chemistry , zoology , biology , germination , materials science , phaseolus , metallurgy
This study was designed to objectively describe the chemical and physical attributes of three pinto cultivars grown at Thrall and El Paso, TX, and Twin Falls, ID. The relationships of these attributes were established through analysis of variance and correlation coefficients. Shear values were found to be the more reliable quality attribute. The expected relationship between rehydration and shear was not found. Maximum imbibition did not yield the most tender product. The amount of water imbibed varied by location. Beans from El Paso that suffered a late frost failed to imbibe water until heat treatment was applied. Firmness was found to be related to calcium and magnesium contents. Sensory preference scores rated the Texas‐grown cultivars over the Idaho‐grown cultivars. Whole, reddish‐brown beans of a mild distinguishable flavor were preferred.