Repository logo
 

Development of a laboratory protocol for evaluating canning quality in dry bean

Date

1997-02-20

Authors

Balasubramanian, P.
Slinkard, A.E.
Tyler, R.T.
Vandenberg, A.

Journal Title

Journal ISSN

Volume Title

Publisher

ORCID

Type

Poster Presentation

Degree Level

Abstract

Results of studies on the effect of canning variables on canning quality traits were used to develop a modified laboratory protocol for evaluating canning quality of navy, black and pinto beans. Calcium concentration was inversely related to all traits, except texture and appearance. Blanching navy and pinto beans at 88°C and black beans at 70°C gave the highest percent washed drained weight (PWDWT). Thermal processing at 115.6 C for 45 minutes was essential to attain food safety and commercial sterility. The laboratory protocol resulted in lower means for quality traits than the industry protocol. The PWDWT was significantly different between protocols in pinto bean only. The laboratory protocol readily detected differences in various quality attributes among commercial seed samples within each bean class.

Description

Keywords

Citation

Degree

Department

Program

Advisor

Committee

Citation

Part Of

Soils and Crops Workshop

item.page.relation.ispartofseries

DOI

item.page.identifier.pmid

item.page.identifier.pmcid