Evolution of bean (Phaseolus vulgaris L.) cooking quality during storage

Abstract:

The behavior of 5 bean cultivars stored for one year at room temperature and at 1 C, was monitored. Some characteristics which affect their cooking quality were analyzed at initial time and after 6 and 12 months. Coscorron and Tortola showed the highest values in dry testa damage, in testa damage after soaking, in testa thickness and in hardness after cooking. Hallado Aleman cultivar had the lowest values in hardness and testa thickness, but the highest incidence of grain without water uptake after soaking. Testa damage after cooking was the highest in Red Kloud and lower in Hallado Aleman than in other cultivars. Beans stored for one year at room temperature showed a large increase in hardness, with a high variability among grains. All cultivars showed a decrease in water uptake during soaking and cooking as the storage time passed, stored beans at 1 C had, for hardness, water uptake, and variability among grains similar values to those observed at initial time

Año de publicación:

1990

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Fuente:

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