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HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD-TO-COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)

✍ Scribed by M. R. MOLINA; M. A. BATEN; R. A. GOMEZ-BRENES; K. W. KING; R. BRESSANI

Book ID: 108801239
Publisher: Institute of Food Technologists
Year: 1976
Tongue: English
Weight: 701 KB
Volume: 41
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1976.tb00694.x

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## 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,