HARD-TO-COOK DEFECT IN BLACK BEANS - HARDENING RATES, WATER IMBIBITION AND MULTIPLE MECHANISM HYPOTHESIS

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorRIVERA, R
dc.date.accessioned2024-01-10T12:05:45Z
dc.date.available2024-01-10T12:05:45Z
dc.date.issued1992
dc.description.abstractThe existence of a slower initial hardening period during storage of dry black beans, independent of cooking time and heat pretreatment, was corroborated. Water vapor production during storage for 1 year at 25 and 35-degrees-C did not change appreciably the moisture in dry beans stored at 10 and 12% moisture content. Further support to the hypothesis that water in soaked hard beans is held differently from that in soft beans was based on differences in the rate of drying and microstructural evidence. A dual contribution to the hardening mechanism, one reversible and another irreversible, was postulated based on soaking experiments with monovalent salts and chelating agents. Cell separation was not changed by salt treatment although the cell wall morphology was modified.
dc.format.extent8 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/0963-9969(92)90150-4
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttps://doi.org/10.1016/0963-9969(92)90150-4
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/76063
dc.identifier.wosidWOS:A1992JL25500003
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero2
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final108
dc.pagina.inicio101
dc.publisherELSEVIER SCIENCE BV
dc.revistaFOOD RESEARCH INTERNATIONAL
dc.rightsregistro bibliográfico
dc.subjectBEANS
dc.subjectHARDENING
dc.subjectTEXTURE
dc.subjectIMBIBITION
dc.subjectMECHANISM
dc.subjectSALTS
dc.subjectHARD-TO-COOK
dc.subjectPHASEOLUS-VULGARIS
dc.subjectSTORAGE-CONDITIONS
dc.subjectRECONSTITUTED LEGUMES
dc.subjectTEXTURAL DEFECTS
dc.subject.ods03 Good Health and Well-being
dc.subject.ods02 Zero Hunger
dc.subject.odspa03 Salud y bienestar
dc.subject.odspa02 Hambre cero
dc.titleHARD-TO-COOK DEFECT IN BLACK BEANS - HARDENING RATES, WATER IMBIBITION AND MULTIPLE MECHANISM HYPOTHESIS
dc.typeartículo
dc.volumen25
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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