Premium
Effects of Salts Added After Cooking on the Texture of Canned Snap Beans
Author(s) -
BUREN J. P.
Publication year - 1984
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.1365-2621.1984.tb13239.x
Subject(s) - softening , chemistry , salt (chemistry) , texture (cosmology) , solubilization , point of delivery , food science , sodium , nuclear chemistry , botany , materials science , biochemistry , organic chemistry , composite material , image (mathematics) , artificial intelligence , computer science , biology
Soaking bean pods in NaCl solutions caused decreases in firmness and increases in Ca ++ solubilization as the NaCl concentration increased. CaCl 2 soak solutions increased firmness of pods previously softened by soaking in KCl solutions. Chlorides of Na + , K + , Li + , NH 4 + , and Mg ++ , and Na acetate caused softening. LiCl caused the most softening, while MgCl 2 caused the greatest solubilization of Ca ++ . Salt‐induced softening was accompanied by Ca ++ displacement. Firmness of salt‐softened pods was further decreased by subsequent removal of the salt, indicating an electrostatic component as a minor factor in pod texture.