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Processing Factors Influencing Splitting and Other Quality Characteristics of Canned Kidney Beans
Author(s) -
BUREN J.,
BOURNE M.,
DOWNING D.,
QUEALE D.,
CHASE E.,
COMSTOCK S.
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.tb13091.x
Subject(s) - brine , food science , chemistry , zoology , biology , organic chemistry
Single factor changes from a standard canning process indicated that significant reductions in splitting resulted from higher soak Ca concentrations, higher soak temperatures, higher brine Ca concentrations, and shorter cooking times. Splitting in canned kidney beans was markedly reduced by soaking beans before cooking at temperatures of 66–71°C in solutions containing 150–350 ppm CaCl 2 . Treatments giving lower gain in weight during soaking led to less splitting. Lower splitting was associated with lower drained weight and firmer cooked beans.