title: Influence of hardening procedure and soaking solution on cooking quality of common beans.
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 degrees C for 5 h; storage at 37 degrees C, 100% RH for 28 days; and storage at 31-33 degrees 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.
authors.affiliation: Unidad Irapuato, Centro de Investigación y de Estudios Avanzados-IPN, Gto., México.
authors.forename: O
authors.initials: O
authors.lastname: Paredes-López
authors.forename: A
authors.initials: A
authors.lastname: Cárabez-Trejo
authors.forename: L
authors.initials: L
authors.lastname: Palma-Tirado
authors.forename: C
authors.initials: C
authors.lastname: Reyes-Moreno
mesh_terms: D000042:Absorption; D003296:Cooking; D007887:Fabaceae; D005511:Food Handling; D005519:Food Preservation; D006813:Humidity; D010946:Plants, Medicinal; D012639:Seeds; D013696:Temperature; D014867:Water / Q000032:analysis / Q000378:metabolism
chemical_list: D014867:Water