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Effect of Soaking and Cooking on the Oligosaccharide Content of Dry Beans (Phaseolus vulgaris, L.)

✍ Scribed by HUGO CANDIDO SILVA; GILBERTO LEITE BRAGA

Book ID
108805652
Publisher
Institute of Food Technologists
Year
1982
Tongue
English
Weight
202 KB
Volume
47
Category
Article
ISSN
0022-1147

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Influence of Soaking and Cooking upon th
Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)
✍ C. A. B. SILVA; R. P. BATES; J. C. DENG πŸ“‚ Article πŸ“… 1981 πŸ› Institute of Food Technologists 🌐 English βš– 830 KB

## 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 cook