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Comparison of Methods Used to Characterize Water Imbibition in Hard‐To‐Cook Beans
Author(s) -
PLHAK L.C.,
CALDWELL K.B.,
STANLEY D.W.
Publication year - 1989
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.1365-2621.1989.tb03073.x
Subject(s) - imbibition , cotyledon , absorption of water , gravimetric analysis , hard water , environmental science , chemistry , horticulture , botany , biology , germination , organic chemistry
The traditional gravimetric and volumetric methods of measuring water imbibition were compared to a new method, water‐holding capacity, to study water uptake in black bean cotyledons with and without the hard‐to‐cook defect. Water‐holding capacity was found to be more reliable in measuring water taken up by the cotyledon since the former methods measure gross water uptake, including a layer of bulk water existing between the seedcoat and cotyledons of hard‐to‐cook beans. Total water uptake, as measured by the water absorption method, was greatest for hard‐to‐cook beans. Using the water‐holding capacity method, however, hard‐to‐cook beans were found to bind approximately 25% less water during soaking than control beans.