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Hard‐to‐Cook Phenomenon in Beans: Effects of Accelerated Storage on Water Absorption and Cooking Time
Author(s) -
JACKSON G. MICHAEL,
VARRIANOMARSTON E.
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.tb15351.x
Subject(s) - water content , food science , absorption of water , moisture , chemistry , cotyledon , horticulture , botany , biology , geotechnical engineering , organic chemistry , engineering
Black beans stored for 7–14 days at 41°C, 100% RH, required more cooking time than fresh beans and thus paralleled cooking time for beans stored forr more than 1 yr at room temperature. With corrections for solids lost during soaking, water absorption did not differ between fresh and stored beans. The rate of electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Bean moisture content was found to be related to cooking time. In general, the higher the moisture content after soaking, the shorter the cooking time. However differences in cooking times between fresh and aged samples persisted regardless of bean moisture content.