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PECTIC SUBSTANCES OF FABA BEANS AND THEIR RELATION TO TEXTURE OF COOKED BEANS
Author(s) -
SHEHATA AHMED M. ELTABEY,
ELSHIMI NAHED M.,
MESALLAM AHMED S.
Publication year - 1985
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.1745-4549.1985.tb00710.x
Subject(s) - pectin , chemistry , food science , penetrometer , texture (cosmology) , water soluble , horticulture , botany , biology , organic chemistry , ecology , artificial intelligence , soil water , computer science , image (mathematics)
Twenty samples of faba beans which showed wide variations in texture after cooking were analyzed for total pectin and pectin fractions (i.e., H2O‐, EDTA‐, and NaOH‐soluble fractions) contents of decoated seeds and seed coats. Total pectin ranged between 0.9 and 1.6% of the cotyledons and between 0.5 to 1.0% of the seed coats. Water‐soluble pectin was the highest fraction with a mean value about 50% and 40% of the total pectin for the decoated seeds and the seed coats, respectively. No consistent significant correlation was found between the pectic substances fractions and the texture of cooked faba beans for both 1980 and 1981 samples except for the water‐soluble pectin as a percentage of the total pectin content of decoated seeds (r = 0.77, P< 0.01 for penetrometer and r =−0.76, P<0.01 for Kramer maximum shear force for 1980 and 1981, respectively).