Abstract
Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37°C for 5 h; storage at 37°C, 100% RH for 28 days; and storage at 31–33°C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl+0.75% NaHCO3; and 0.75% NaHCO3) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.
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Paredes-López, O., Cárabez-Trejo, A., Palma-Tirado, L. et al. Influence of hardening procedure and soaking solution on cooking quality of common beans. Plant Food Hum Nutr 41, 155–164 (1991). https://doi.org/10.1007/BF02194084
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DOI: https://doi.org/10.1007/BF02194084