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EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANS
Author(s) -
DAVIS D. R.,
TWOGOOD M. L.,
BLACK K. R.
Publication year - 1980
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.1365-2621.1980.tb07457.x
Subject(s) - blanching , dry bean , food science , moisture , mathematics , horticulture , chemistry , biology , organic chemistry , cultivar
ABSTRACT Two lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post‐blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.