ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Since canned, refried beans are prepared from precooked, partially comminuted pink or pinto beans supplemented with lard and salt, use of quick-cooking beans for this product could reduce processing time, labor, energy requirements and equipment costs, and simultaneously improve flavor, texture, digestibility and overall acceptability. Initial products, prepared using quick-cooking pink beans, lard and salt, were bland, lacking the typical “beany” flavor and dark brown rather than the usual orange-brown color of commercial products. In the final product, the beany flavor was intensified by addition of 0.06% dehydrated onion and 0.015% dehydrated garlic powder. Supplementation with 0.3% or less of a whey protein concentrate reduced the brown color in direct proportion to the level of added protein, producing a more acceptable color and appearance without affecting flavor. In comparison with two commercially canned products, the product prepared from quick-cooking beans was light brown and slightly darker in color, but equally acceptable to a trained sensory panel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb12637.x
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