Effects of hardshell character on cooking time of common beans grown in the semiarid highlands of Mexico

1995 ◽  
Vol 69 (4) ◽  
pp. 437-443 ◽  
Author(s):  
Javier Z Castellanos ◽  
Horacio Guzmán-Maldonado ◽  
Jorge A Acosta-Gallegos ◽  
James D Kelly
Keyword(s):  
Cooking Time ◽  
Common Beans

scholarly journals Research Article High temperature increases cooking time and seed darkening of common beans

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
R.L.M. Reis ◽  
D.A. Silva ◽  
J.G.R. Gonçalves ◽  
S.A.M. Carbonell ◽  
A.F. Chiorato
Keyword(s):  
High Temperature ◽  
Cooking Time ◽  
Common Beans ◽  
Research Article

scholarly journals Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 62-68
Author(s):  
Laura Heredia-Rodríguez ◽  
Marcela Gaytán-Martínez ◽  
Eduardo Morales-Sánchez ◽  
Aurora de Jesús Garza-Juárez ◽  
Vania Urias-Orona ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Profile Analysis ◽  
Starch Content ◽  
Lipid Fraction ◽  
Cooking Time ◽  
Common Beans ◽  
Technological Properties ◽  
Tepary Bean ◽  
Phaseolus Acutifolius ◽  
Cooking Times

The nutritional, cooking and technological properties of the Tepary bean (TB) cultivated in Mexican northeast comparing to two common beans varieties (Pinto Americano and Black Jamapa) were evaluated in this study. Nutritional parameters evaluated of TB resulted significantly different from common beans varieties analysed, except lipid fraction. Cooking times of soaked (4 and 8 h) and non-soaked varieties varied significantly; TB shows between 55.1–80.49 min by cooking time. The textural profile analysis (TPA) of TB showed a significant reduction of hardness, chewiness and adhesiveness in soaked compared to non-soaked. In addition, TB presented a similar behaviour to Pinto Americano in TPA non-soaked and cooked and soaked 8h and cooked, except to adhesiveness. Technological properties of TB and resistant and non-resistant starch content showed significant differences between species. Due to, TB has nutritional, cooking and technological properties comparable to other edible legumes as common bean, mainly Pinto Americano variety.

scholarly journals Classification, Force Deformation Characteristics and Cooking Kinetics of Common Beans

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1227
Author(s):  
Ebenezer M. Kwofie ◽  
Ogan I. Mba ◽  
Michael Ngadi
Keyword(s):  
Seed Coat ◽  
Hardness Test ◽  
Cooking Time ◽  
Structural Deformation ◽  
Common Beans ◽  
Scientific Objective ◽  
Average Hardness ◽  
Cooking Water ◽  
Time And Energy ◽  
Kinetics Of

Post-harvest characteristics of common beans influences its classification, which significantly affects processing time and energy requirements. In this work, ten bean cultivars were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a traditional subjective finger pressing test and a scientific objective hardness test. The hardness study used seed coat rigidity to explain the structural deformation observed during cooking. The result shows that the average hardness of raw dry ETC and HTC beans was 102.4 and 170.8 N, respectively. The maximum seed coat resistance is observed within the first 30 min of cooking regardless of the classification. The results show that a modified three-parameter non-linear regression model could accurately predict the rate of bean softening (R2 = 0.994–0.999 and RMSE = 3.3–14.7%). The influence of bean softeners such as potassium carbonate (K2CO3) and sodium chloride (NaCl) to reduce cooking time was also investigated. The results showed that the addition of K2CO3 to the cooking water significantly reduced the cooking time by up to 50% for ETC and 57% for HTC.

QTL mapping for the cooking time of common beans

Euphytica ◽  
2011 ◽  
Vol 186 (3) ◽  
pp. 779-792 ◽  
Author(s):  
Robertha Augusta Vasconcelos Garcia ◽  
Priscila Nascimento Rangel ◽  
Priscila Zaczuk Bassinello ◽  
Claudio Brondani ◽  
Leonardo Cunha Melo ◽  
...  
Keyword(s):  
Qtl Mapping ◽  
Cooking Time ◽  
Common Beans

scholarly journals The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans

2020 ◽  
Vol 11 (9) ◽  
pp. 7584-7595
Author(s):  
Sofie Rousseau ◽  
Miete Celus ◽  
Dorine Duijsens ◽  
Shannon Gwala ◽  
Marc Hendrickx ◽  
...  
Keyword(s):  
Common Bean ◽  
Cooking Time ◽  
Common Beans ◽  
Postharvest Storage ◽  
Processing Variables ◽  
The Common ◽  
The Impact

Postharvest storage negatively influences the common bean mineral bioaccessibility which cannot be counteracted by adapting conventional processing variables. However, dehulling can lead to an improvement of mineral bioaccessibility.

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

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