Dehydrated Precooked Pinto Bean Quality as Affected by Cultivar and Coating Biopolymers

The relationship of cultivars and coating treatment to quality of precooked dehydrated pinto beans was investigated. The pinto cultivars, studied were Fiesta, Othello, and Topaz, and 12 types of biopolymers, including modified starches, dextrins, maltodextrins, and alginate, were used as coating agents. Beans were blanched, soaked, steam cooked, coated by dipping in biopolymer solutions at 70°C and dried in a convection oven. Eight biopolymers effectively reduced splitting of beans without detrimental effects on rehydration, firmness, or color. Cultivar had a strong effect on wholeness of bean products and Fiesta was best for dehydration. Residual trypsin inhibitor activity of precooked pinto beans was ～5%.