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Comparison of selected food characteristics of three cultivars of bean Phaseolus vulgaris
Author(s) -
PAREDESLÓPEZ O.,
MONTESRIBERA R.,
GONZÁLEZCASTAÑEDA J.,
ARROYOFIGUEROA M. G.
Publication year - 1986
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1986.tb00427.x
Subject(s) - phaseolus , cultivar , phytic acid , horticulture , agronomy , biology , food science
Three bean ( Phaseolus vulgaris ) cultivars were selected to study some of the physical properties of the seeds, hydration capacity, cooking time, phytic acid content, digestibility, colour changes as a function of soaking and cooking, and sensory properties. These cultivars were bayocel, canario 101 and flor de mayo. The water uptake was much lower for the cultivar with larger seeds. Some slight losses of phytic acid were found due to the cooking treatment; cooking improved the protein digestibility. The cultivar flor de mayo exhibited the most desirable sensory attributes.