Effects of Calcium, Sucrose, and Aging on the Texture of Canned Great Northern Beans (Phaseolus vulgaris, L.) |
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| Authors: | FENJIN HE ALBERT E PURCELL CLAYTON S HUBER WILFORD M HESS |
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| Affiliation: | Authors, He, Purcell and Huber, are with the Dept. of Food Science &Nutrition, Brigham Young Univ., Provo, UT 84602. Author Hess is with the Dept. of Botany &Range Science, Bringham Young University, Provo, UT 84602. |
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| Abstract: | Factors affecting hardness of canned Great Northern beans (Phaseolus vulgaris, L.) were investigated. Addition of calcium significantly increased the hardness of processed beans; however, the calcium content usually found in hard culinary water supplies did not cause good quality beans to be unacceptably hard when processed. Firmer processed beans had a higher calcium uptake and lower water absorption. Sucrose increased the hardness of processed beans. Sucrose and calcium were synergistic in their firming action. Beans stored at high temperature and humidity for a prolonged period of time became firmer when processed and more sensitive to calcium hardening and to the synergistic effects of calcium and sucrose. |
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