Quick-cooking beans (Phaseolus vulgaris L.): 1: Investigations on quality
1980
Iyer, V. | Salunkhe, D.K. | Sathe, S.K. (Utah State Univ., Logan (USA). Dept. of Nutrition and Food Sciences) | Rockland, L.B.
Soaking three beans cultivars (Phaseolus vulgaris L.: Great Northern, kidney, and pinto) in mixed salt solution (sodium chloride 2.5 per cent + sodium bicarbonate 1.5 per cent + sodium tripolyphosphate 1.0 per cent + sodium carbonate 0.5 per cent) resulted in 80 per cent-85 per cent reduction in cooking time over corresponding controls. Irradiation (gamma-rays) at 500 krads of soaked and dehydrated beans caused a reduction of nearly 50 per cent in cooking time. Water uptake and leaching losses for each treatment during soaking at 22 deg C. 37 deg C, and 45 deg C were investigated. High temperature (37 deg C and 45 deg C) and pH (9.0) caused greater water inhibition and total solid loss than at room temperature (22 deg C). Organoleptic evaluation revealed that quick-cooking Great Northern beans appear to be more acceptable than kidney and pinto beans. Quick-cooking cooked beans had better in vitro protein digestibility than conventionally cooked beans. Phenolic content was found to be inversely related to in vitro digestibility
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