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.

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 Thermal risk for common beans due to high temperatures in three counties of Rio Grande do Sul state

2020 ◽  
Vol 42 ◽  
pp. e108
Author(s):  
Guilherme Masarro Araujo ◽  
Sidinei Zwick Radons ◽  
Lana Bruna de Oliveira Engers ◽  
Fábio Miguel Knapp ◽  
Felipe Puff Dapper ◽  
...  
Keyword(s):  
High Temperature ◽  
Air Temperature ◽  
Thermal Conditions ◽  
Average Frequency ◽  
Common Beans ◽  
Plant Parts ◽  
Cultivation Technology ◽  
Thermal Risk ◽  
Maximum Air Temperature ◽  
Bean Crop

Common beans are an important protein source for human diet. Much cultivated in small farms it is considered a subsistence crop, employing little cultivation technology. It presents a high susceptibility to temperatures above 28 °C in reproductive periods, causing abortion of plant parts due to the high temperature triggering the plant ethylene synthesis. The agroclimatic zoning for culture does not emphasis on air temperature, which affects the crop. With these assumptions, the aim of this work was to evaluate the high temperature thermal risk for the bean crop in Cruz Alta, Passo Fundo and São Luiz Gonzaga. From the maximum air temperature data obtained since 1961, we obtained the average frequency of days at which the maximum air temperature was equal or greater than 28 °C in ten-day periods. The bigger thermal risk was found in the third ten-day period of January and in the last ten-day period of December. Passo Fundo showed the better thermal conditions for bean crop. São Luiz Gonzaga, even during periods not indicated for the culture, during winter, still showed happen at least one day of thermal risk.

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.

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