Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris) |
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Authors: | C A B SILVA R P BATES J C DENG |
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Affiliation: | Authors Silva, Bates, and Deng are affiliated with the Dept. of Food Science &Human Nutrition, Univ. of Florida, Gainesville, FL 32611. |
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Abstract: | Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans (Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating-soft” limit of texture acceptability. |
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