Premium
EFFECT OF TYPE OF BEAN, MOISTURE LEVEL, BLANCH TREATMENT AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRIENT CONTENT OF CANNED DRY BEANS
Author(s) -
NORDSTROM CONNIE L.,
SISTRUNK W. A.
Publication year - 1979
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.1365-2621.1979.tb03796.x
Subject(s) - blanching , food science , moisture , chemistry , water content , riboflavin , starch , geotechnical engineering , organic chemistry , engineering
The study was conducted on canned dry beans including 8 types, 2 moisture levels, 4 blanching treatments, and 4 storage times. Low original moisture level before soaking resulted in higher hy ration ratios in all bean types except Pinks and Avenger. Drained weights were higher in bean types that had lower shear press readings. Beans blanched in steam and lots containing 16% initial moisture were firmer in texture. Blanch method did not affect % splits, but type and storage time created significant differences. There were differences among types in riboflavin and vitamin E. Both vitamins decreased during storage of canned beans, but only riboflavin was lower in beans of 16% moisture, and blanched in steam as compared to water. Carbohydrate composition was significantly different between types of beans, but the greatest differences were in hemicellu‐lose. Steam blanching leached out less sugars and high blanch temperatures increased the solubility of cellulose. Dwarf Horticulture #4 rated highest in quality followed by Red Kidney, Navy and Pinto.