ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The traditional gravimetric and volumetric methods of measuring water imbibition were compared to a new method, water-holding capacity, to study water uptake in black bean cotyledons with and without the hard-to-cook defect. Water-holding capacity was found to be more reliable in measuring water taken up by the cotyledon since the former methods measure gross water uptake, including a layer of bulk water existing between the seedcoat and cotyledons of hard-to-cook beans. Total water uptake, as measured by the water absorption method, was greatest for hard-to-cook beans. Using the water-holding capacity method, however, hard-to-cook beans were found to bind approximately 25% less water during soaking than control beans.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb03073.x
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