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PRODUCTION OF QUALITY QUICK‐COOKING BEANS BY A COOKING/DEHYDRATION PROCESS
Author(s) -
DEL VALLE F. R.,
MARCO E.
Publication year - 1988
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.1745-4549.1988.tb00069.x
Subject(s) - blanching , organoleptic , dehydration , flavor , chemistry , food science , boiling , cooking methods , moisture , tray , botany , organic chemistry , biochemistry , biology
ABSTRACT Quick‐cooking (4‐5 min) beans of good organoleptic quality and low butterflying degree were made by blanching in boiling water to a water/bean (W/B) ratio of 0.8, cooking at 15 psig for 2 h, and drying with air at 100c and 700 fpm, tray depth of 5 cm, to 10% moisture. Bean flavor development in cooking increased with increasing W/B ratio, cooking pressure and time. Recooked dry bean quality increased with increasing air temperature and decreasing velocity and W/B ratio. Butterflying depended mostly on W/B ratio, decreasing sharply with decrease of the latter.