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Snap Bean Texture Softening and Pectin Solubilization Caused by the Presence of Salt during Cooking
Author(s) -
BUREN J. P.
Publication year - 1986
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.1365-2621.1986.tb10852.x
Subject(s) - pectin , softening , chemistry , distilled water , food science , salt (chemistry) , solubilization , texture (cosmology) , chromatography , biochemistry , organic chemistry , materials science , composite material , image (mathematics) , artificial intelligence , computer science
Special procedures were used to separate the effects on softening and pectin solubilization of the presence of salt during cooking from the effects of salt apart from cooking. The effects of the presence of salt during cooking, calculated with respect to corresponding distilled water cooked beans, were greater with processing conditions of lower blanch temperature and shorter cook times, consequently they were greater with higher canned bean firmness and lower liquor pectin. Neither softening nor pectin solubilization had a significant relation to the reduction in pH induced by NaCl. The softening due to salts was seen with NaCl, KCl, and, to a lesser extent, with CaCl 2 , and it may be the result of accelerated degradation of pectins.