Influence of storage temperature and moisture content on cooking time of yellow peas and brown beans.
1993
Toro A. de
Brown beans (Phaseolus vulgaris) and two cultivars of yellow peas (Pisum sativum), Capella and Vreta, of different moisture contents (10-22.5%, wet basis) were stored at two temperatures (6 deg C and 20 deg C for 15 months. After 3, 9 and 15 months of storage, cooking time was monitored. A Mattson-type cooker was modified and interfaced with a personal computer in order to automate time measurement. The estimators for cooking time and cooking uniformity within the samples were the median cooking time and the standard deviation, respectively. The pea cultivar Capella had a shorter cooking time and greater cooking uniformity than cultivar Vreta. A strong correlation between cooking time and storage period was observed for beans and peas when they were stored at room temperature (20 deg C) and their moisture content was higher than 15%. At moisture content higher than 20%, cooking time increased despite low storage temperature (6 deg C). The cooking uniformity of the bean and pea samples decreased consistently as the cooking time increased. Cooking time and cooking uniformity were well preserved for 15 months by either low moisture content or cool storage up to 18 and 20% moisture content for beans and peas, respectively.
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