ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Black beans stored for 7–14 days at 41°C, 100% RH, required more cooking time than fresh beans and thus paralleled cooking time for beans stored forr more than 1 yr at room temperature. With corrections for solids lost during soaking, water absorption did not differ between fresh and stored beans. The rate of electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Bean moisture content was found to be related to cooking time. In general, the higher the moisture content after soaking, the shorter the cooking time. However differences in cooking times between fresh and aged samples persisted regardless of bean moisture content.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb15351.x
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