EFFECT OF ROASTING ON THE NUTRITIONAL-VALUE OF DRY BEANS (PHASEOLUS-VULGARIS)

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dc.contributor.authorSTEINSAPIR, A
dc.contributor.authorAGUILERA, JM
dc.contributor.authorYANEZ, E
dc.date.accessioned2025-01-23T19:43:43Z
dc.date.available2025-01-23T19:43:43Z
dc.date.issued1984
dc.description.abstractDry beans (Phaseolus vulgaris cv. Tortola Diana) slightly roasted by solid-to-solid heat transfer to 105.degree. C in 3 min were stored at 20.degree. C for 10 mo. After soaking and cooking in boiling water roasted beans achieved eating texture 30 min before the control. There were no major differences in proximate composition. Roasted and unroasted samples prepared at 3 cooking times (for proper texture and plus and minus 30 min) showed no significant differences in net protein ratio (NPR). The NPR values ranged from 3.46 to 3.60 for the 6 samples. Consequently, controlled high temperature-short time roasting inhibits the enzymatic system partly responsible of hardening without impairing the nutritional value of the beans.
dc.fuente.origenWOS
dc.identifier.issn0029-6635
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99781
dc.identifier.wosidWOS:A1984TH73700011
dc.issue.numero3
dc.language.isoen
dc.pagina.final585
dc.pagina.inicio581
dc.revistaNutrition reports international
dc.rightsacceso restringido
dc.subject.ods02 Zero Hunger
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa02 Hambre cero
dc.subject.odspa03 Salud y bienestar
dc.titleEFFECT OF ROASTING ON THE NUTRITIONAL-VALUE OF DRY BEANS (PHASEOLUS-VULGARIS)
dc.typeartículo
dc.volumen30
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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