Hard-To-Cook Defect in Black Beans — Peroxidase Characterization and Effect of Heat Pretreatment and Storage Conditions on Enzyme Inactivation

Effect of phytate and storage conditions

Effect of phytate and storage conditions on the development of the ‘hard-to-cook’ phenomenon in common beans

✍ Cileide Maria Medeiros Coelho; Cláudia de Mattos Bellato; Julio Cesar Pires Sant 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 148 KB 👁 1 views

## Abstract Postharvest storage of beans (__Phaseolus vulgaris__ L.) can alter the color, texture, flavor and time required for cooking. These alterations have been associated with the ‘hard‐to‐cook’ phenomenon (HTC) and a reduction in the quality of the grains. HTC has been linked to the genotype,