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PHYTATE CONTENT AND ITS EFFECT ON COOKING QUALITY OF BEANS
Author(s) -
KON SAMUEL,
SANSHUCK DAVID W.
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00632.x
Subject(s) - phytic acid , food science , chemistry , cooking methods , moisture , water content , geotechnical engineering , organic chemistry , engineering
Storage of dry beans under conditions of relatively high moisture and temperature increased the cooking time of the beans about 5‐fold. Among the changes that occur in beans stored in this way, the reduction (about 65%) in phytic acid content was the best indicator of increased cooking time. Cooking times of various legumes studied correlated well with the ratio of % phytic acid/% Ca present in the beans. Soaking high moisture beans in a solution of either phytic acid or EDTA reduced cooking time to that of control beans. Cooking time of control beans soaked under the same conditions was reduced by between 1/3 and 1/2, depending on the solution used.