Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking |
| |
Authors: | RUTH DOS SANTOS GARRUTI M C BOURNE |
| |
Affiliation: | Author Bourne is affiliated with the NYS Agricultural Experiment Station, Cornell Univ., Geneva, NY 14456.;Author DOS Santos Garruti is with the Universidade Estadual de Campinas, Campinas-13100, SP Brasil. |
| |
Abstract: | Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity. |
| |
Keywords: | |
|
|