Correlations between chemical composition and canning quality attributes of navy bean (Phaseolus vulgaris L.)

Cereal Chemistry

Volumn 73, Issue 6, 1996, Pages 785-787

  Lu, W ^a   Chang, K C ^b  

^a Department of Cereal Science ^*

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM CONTENT; CHEMICAL COMPOSITIONS; NAVY BEAN; PECTIN CONTENTS; PHASEOLUS VULGARIS; QUALITY ATTRIBUTES; SPLITTINGS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 0029728850     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

1. AMERICAN ASSOCIATION OF CEREAL CHEMISTS. 1995. Approved Methods of the AACC, 9th ed. Method 44-15A, approved October 1975, revised October 1981 and October 1994; Method 46-10, approved April 1961, revised October 1976 and September 1985, reviewed October 1994. The Association: St. Paul, MN.
2. AOAC. 1990. Official Methods of Analysis. 15th ed. Methods 923.03 and 944.02C. The Association: Washington, DC.
3. BARTLETT, G. R. 1959. Phosphorus assay in column chromatography. J. Biol. Chem. 234:466-468.
4. DOESBURG, J. J. 1965. Pectin Substances in Fresh and Prepared Fruits and Vegetables. Institute for Research on Storage and Processing of Horticulture Product: Wageningen, The Netherlands.
5. FENJIN, H., PURCELL, A. E., HUBER, C. S., and HESS, W. M. 1989. Effects of calcium, sucrose, and aging on the texture of canned Great Northern beans (Phaseolus vulgaris, L). J. Food Sci. 54: 315-318.
6. GHADERI, A., HOSFIELD, G. L., ADAMS, M. W., and UEBERSAX, M. A. 1984. Variability in culinary quality, component interrelationships and breeding implications in navy and pinto beans. J. Am. Sci. 109:85-90.
7. HENTGES, D. L., WEAVER, C. M., and NIELSEN, S. S. 1991. Changes of selected physical and chemical components in the development of the hard-to-cook bean defect. J. Food Sci. 56:436-442.
8. HOSFIELD, G. L., UEBERSAX, M. A., and ISLEIB, T. G. 1984. Genotypic effects on yield and physico-chemical seed characteristics related to food quality in dry, edible beans. J. Am. Soc. Hort. Sci. 109:182-189.
9. JUNEK, J. J., SISTRUNK, W. A., and NEELY, M. B. 1980. Influence of processing methodology on quality attributes of canned dry beans. J. Food Sci. 45:821-824.
10. KLAVONS, J. A., and BENNETT, R. D. 1986. Determination of methanol using alcohol oxidase and its application to methyl ester content of pectins. J. Agric. Food Chem. 34:597-599.
11. KON, S. 1968. Pectic substances of dry beans and their possible correlation with cooking time. J. Food Sci. 33:437-438.
12. LINDSAY, R. C. 1985. Food additives. Page 629 in: Food Chemistry. 2nd ed. O. R. Fennema, ed. Marcel Dekker; New York.
13. MATTSON, S. E., AKEBERG, E., ERICKSSON, E., KOUTTER-ARDERSON, E., and VAHRAS, K. 1950. Factors in determining the composition and cookability of peas. Acta Agric. Scand. 1:40-61.
14. NORDSTROM, C. L., and SISTRUNK, W. A. 1979. Effect of type of bean, moisture level, blanch treatment and storage time on quality attributes and nutrients of canned dry beans. J. Food Sci. 44:392-395.
15. ROCKLAND, L. B., and JONES, F. T. 1974. Scanning electron microscope studies on dry beans: Effects of cooking on the cellular structure of cotyledons in rehydrated large lima beans. J. Food Sci. 39:342-346.
16. SCHOCH, T. J., and MAYWALD, E. C. 1968. Preparation and properties of various legume starches. Cereal Chem. 45:564-573.
17. SCOTT, R. W. 1979. Colorimetric determination of hexuronic acid in plant materials. Anal. Chem. 51:936-941.
18. SIEVWRIGHT, C. A., and SHIPE, W. F. 1986. Effect of storage condition and chemical treatments of firmness, phytic acid and divalent cations of cooked black beans (Phaseolus vulgaris). J Food Sci. 51:982-987.
19. THOMPSON, D. B., and ERDMAN, J. W. 1982. Phytic acid determination in soy beans. J. Food Sci. 47:513-517.
20. UEBERSAX, M. A., and HOSFIELD, G. L. 1985. Processing quality improvement of dry edible beans. A laboratory manual for handling, processing and evaluation procedures. Michigan State University, East Lansing.
21. VAN BUREN, J. P. 1986. Snap bean texture softening and pectin solubilization caused by the presence of salt during cooking. J. Food Sci. 51:131-134.
22. WANG, C. R., CHANG, K. C., and GRAFTON, K. 1988. Canning quality evaluation of pinto and navy beans. J. Food Sci. 53:772-776.
23. WILLIAMS, P. C., KUZINZ, F. D., and HLYNKA, I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47:411-420.