Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1362–1363, July 1983
How to Cite
VAN BUREN, J. P. (1983), Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans. Journal of Food Science, 48: 1362–1363. doi: 10.1111/j.1365-2621.1983.tb09235.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/5/82; revised 3/7/83; accepted 4/26/83.
The effect of NaCl on the texture of canned snap beans was studied with leached and nonleached pods. Pectin and Ca solubilization were also measured. NaCl promoted softening both during cooking and apart from cooking. The cooking effect was accompanied by increased pectin solubility. The noncooking effect was accompanied by increased Ca solubility.