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INFLUENCE OF SALTS AND pH ON THE FIRMNESS OF COOKED SNAP BEANS IN RELATION TO THE PROPERTIES OF PECTIN
Author(s) -
BUREN J. P.,
KEAN W. P.,
WILKISON M.
Publication year - 1988
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1988.tb00921.x
Subject(s) - pectin , chemistry , food science , chelation , urea , horticulture , inorganic chemistry , biochemistry , biology
Solute conditions inside cooked bean pods were adjusted by soaking the pods in different solutions. Interactions of Ca ++ and Na + showed increasing firmness as Ca ++ concentration was raised and decreasing firmness as Na + was raised. Chelating agents removed Ca ++ and decreased firmness. Higher pH gave lower firmness except in the presence of excess Ca ++ . The presence of Na + decreased the effect of pH on firmness. Urea decreased firmness when pods had been previously treated with a chelator. The effects of treatments on firmness were related to the behavior of pectin solutions and gels.