Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans

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ABSTRACT

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.

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