Instrumental and sensory evaluation of the flavour of dried French beans (Phaseolus vulgaris) influenced by storage conditions

1995 ◽  
Vol 69 (3) ◽  
pp. 393-401 ◽  
Author(s):  
Saskia M Van Ruth ◽  
Jacques P Roozen ◽  
Maarten A Posthumus
Keyword(s):  
Phaseolus Vulgaris ◽  
Sensory Evaluation ◽  
Storage Conditions ◽  
French Beans

Influence of storage temperatures on the protein content of french beans (Phaseolus vulgaris L.)

2016 ◽  
Vol 35 (2) ◽  
Author(s):  
Manpreet Kaur ◽  
Satish Kumar Gupta ◽  
T. C. Mittal ◽  
S. R. Sharma
Keyword(s):  
Phaseolus Vulgaris ◽  
Protein Content ◽  
Storage Conditions ◽  
Low Density ◽  
French Beans ◽  
Low Temperature Storage ◽  
Growing Seasons ◽  
Quick Freezing ◽  
The Individual ◽  
Storage Temperatures

A preliminary study was conducted where mature french beans (<italic>Phaseolus vulgaris</italic> L) of ‘<italic>Falguni</italic>’ variety, were collected from small holder farmers in 2 growing seasons and data was collected with a view to know the effect of storage for prediction of the relationship between storage conditions, physical and nutritional quality under low density polythene bag, high density polythene bag and laminated aluminium packaging. The individual quick freezing of the French beans was done. Half of the samples were packed separately and placed in refrigerater at -18°C for two hours. while the other half was stored in deep freezer at -20°C and observations made for 4 months. It was observed that the higher the temperature, the higher the weight loss although the loss was higher in low density polythene bags in all the storage temperatures. There was a slower loss of protein content in samples stored in Laminated aluminium polythene bags; however, the samples stored in both temperatures had the greatest loss by 4<sup>th</sup> month. The results show that packaging in laminated aluminium polythene bags has to becoupled with low temperature storage in order to receive a desirable shelf life.

The incidence of bacterial blights of French bean (Phaseolus vulgaris) in East Gippsland, Victoria

1978 ◽  
Vol 18 (91) ◽  
pp. 318
Author(s):  
DLS Wimalajeewa ◽  
RJ Nancarrow
Keyword(s):  
Phaseolus Vulgaris ◽  
Severe Disease ◽  
French Bean ◽  
Brown Spot ◽  
French Beans ◽  
Halo Blight ◽  
Growing Seasons ◽  
Relationship Of ◽  
The Relationship

The incidence of common blight, halo blight and brown spot on French beans was surveyed in the Bairnsdale-Lindenow and Orbost areas in East Gippsland during the 1975-76 and 1976-77 growing seasons. Common blight and halo blight were severe only during late January to March, and occurred largely on mature crops. Common blight was the more severe disease in the Orbost area whereas halo blight was more severe in the Bairnsdale-Lindenow area. Brown spot occurred throughout the season on crops of all ages in both areas but was more severe in the Bairnsdale-Lindenow area. The relationship of weather to the incidence of bacterial blights in the two areas is discussed. It is inferred that losses due to common blight and halo blight could be considerably minimized by timing the planting of crops to harvest them by mid-February.

Flavour release from rehydrated French beans (Phaseolus vulgaris) influenced by composition and volume of artificial saliva

1996 ◽  
Vol 203 (1) ◽  
pp. 1-6 ◽  
Author(s):  
Saskia M. Ruth ◽  
Jacques P. Roozen ◽  
Denise F. Nahon ◽  
Jan L. Cozijnsen ◽  
Maarten A. Posthumus
Keyword(s):  
Phaseolus Vulgaris ◽  
Artificial Saliva ◽  
French Beans ◽  
Flavour Release

Instrumental and sensory analysis of the flavour of French beans (Phaseolus vulgaris) after different rehydration conditions

1996 ◽  
Vol 203 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Saskia M. Ruth ◽  
Jacques P. Roozen ◽  
Minouche E. Hollmann ◽  
Maarten A. Posthumus
Keyword(s):  
Phaseolus Vulgaris ◽  
Sensory Analysis ◽  
French Beans

scholarly journals Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (Phaseolus vulgaris L) flour, germinated white sorghum flour, and sago starch

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 2241-2246
Author(s):  
M. Nugraheni ◽  
S. Purwanti ◽  
P. Ekawatiningsih
Keyword(s):  
Phaseolus Vulgaris ◽  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Resistant Starch ◽  
Kidney Bean ◽  
Chemical Characteristics ◽  
Sago Starch ◽  
Phaseolus Vulgaris L ◽  
Sorghum Flour ◽  
Red Kidney Bean

This research was aimed to analyze the chemical characteristics and sensory evaluation of analog rice. The manufacture of analog rice was done by formulating the tuber's flour, cereal, and legume. A sensory evaluation was performed with a hedonic test. The chemical characteristics of analog rice analyzed were the content of protein, lipid, moisture, ash, amylose, amylopectin, dietary fiber, resistant starch, and calculating the amount of energy. The results showed that analog rice development was done by conducting three formulations with a percentage of different composition on the constituent ingredients. The ingredients were arrowroot (Maranta arundinaceae) flour, modified arrowroot flour rich in resistant starch, germinated of red kidney bean (Phaseolus vulgaris L) flour, germinated of white sorghum flour, sago starch, hydrocolloid, GMS, water, and oil. The hedonic test indicated that the selected formulation was the third formulation. The nutrients content of selected analog rice were moisture: 9.71±0.05%; ash: 3.38±0.01%, protein: 8.07±0.04%, lipid: 1.01±0.01%, dietary fiber: 19.81±0.45%, carbohydrate: 68.74±0.01%, resistant starch: 3.43±0.02%, amylose: 18.25±0.04%, amylopectin: 49.94±0.13% and energy: 308.24±0.14 cal/100 g.

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