In this study, it was aimed to investigate the quality characteristics of different dry beans (Önceler 98, Göynük 98, Yunus 90, Topçu, Aras 98, Alberto, Bermaz, Noyanbey 98, Akman 98, Göksün, Karacaşehir 98) cultivars. The research, which was planned to be 20 plants per square meter and 4 repetitions, was conducted in Eastern Anatolia (Elazig) between May and September in 2017. The grain number per plant, grain weight per the plant, 100 grain weight, protein, starch and oil ratios of bean varieties were examined. At the end of the study, the number of grains per plant, grain weight of plant, 100 grain weight, protein, starch and fat ratio of beans varieties was between 25.45-159.85 piece, 19.00-51.15 g, 21.18-49.62 g, 24.65-28.24%, 40.80-46.31% 1.02-1.77% respectively. The highest values were determined for protein ratio (%) on Noyan Bey 98 cultivar and for grain weight of plant, starch ratio, fat ratio (%) on Göynük 98 cultivar among bean varieties.

Pectin is a polysaccharide found naturally in the cell walls of plants. Pectin is included in the formulation of many foods due to its functional properties. The interaction of pectin with other ingredients in foods is very important because it affects the appearance, texture and emulsion stability of the final product. With the structural arrangements provided by pectin, different hardness confectionery products, reduced fat absorption products, acidified milk beverages etc. can be produced. In this review, the pectin interactions with protein, sugar, starch and other food components and their technological applications; interactions of lipids with pectin in the body for human health; fruit and vegetable canned process with calcium interaction is mentioned.