ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Whole black beans were heat treated for 2, 5 and 10 mm at 121°C and 10, 20 and 30 mm under steam (98°C). Heat treatments did not affect the physical appearance of the grams but significantly (P 〈 0.05) decreased the development of the hard-to-cook phenomenon in seeds stored at 25°C and 70% RH for 9 months. After 9 months of storage no significant difference (P 〈 0.05) was found between hardness of cooked beans subjected to the shortest heat treatments and control samples kept at 4°C. Nitrogen solubility in 0.01N NaOH increased significantly (P 〈 0.05) in all samples as well as solubility in 5% KCl except in samples subjected to the longer heat treatments. Water absorption of the beans was favored by the heat treatments evaluated A high correlation (r = 0.91) was found between the cooked beans hardness value and the lignified protein content of the cotyledon.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00694.x
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