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EFFECTS OF SODIUM SALT SOLUTIONS ON THE CHEMICAL COMPOSITION AND MORPHOLOGY OF BLACK BEANS (Phaseolus vulgaris)
Author(s) -
VARRIANOMARSTON E.,
OMANA ELISA
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.tb03829.x
Subject(s) - phaseolus , chemistry , sodium , dissolution , salt (chemistry) , composition (language) , chemical composition , nuclear chemistry , ion exchange , food science , botany , ion , organic chemistry , biology , linguistics , philosophy
The effect of sodium salts on the chemistry and morphology of black beans was studied. The amount of Na in the soaking water did not significantly affect the amount of water absorbed by beans; the pH was the critical determinant. However, the sodium salts affected the mineral content as well as the amount of pectic substances solubilized from the beans during soaking and cooking periods. The greatest alterations in these components occurred when beans were soaked in a solution containing four salts (NaCl, NaHCO 3 , Na 2 CO 3 and Na 5 P 3 O 10 ). X‐ray microanalysis suggested that mechanisms of ion exchange and chelation were operative in the dissolution of the intercellular cement and the subsequent cell separation.