Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans (Phaseolus vulgaris)

✍ Scribed by C. A. B. SILVA; R. P. BATES; J. C. DENG

• Book ID: 108804864
• Publisher: Institute of Food Technologists
• Year: 1981
• Tongue: English
• Weight: 830 KB
• Volume: 46
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1981.tb04471.x

✦ Synopsis

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 cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.