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Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans ( Phaseolus vulgaris )
Author(s) -
SILVA C. A. B.,
BATES R. P.,
DENG J. C.
Publication year - 1981
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.1365-2621.1981.tb04471.x
Subject(s) - phaseolus , softening , food science , flavor , distilled water , texture (cosmology) , chemistry , horticulture , materials science , biology , composite material , chromatography , image (mathematics) , artificial intelligence , computer science
Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans ( Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.