The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 623–626, March 1983
How to Cite
JONES, P. M. B. and BOULTER, D. (1983), The Cause of Reduced Cooking Rate in Phaseolus vulgaris Following Adverse Storage Conditions. Journal of Food Science, 48: 623–626. doi: 10.1111/j.1365-2621.1983.tb10804.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 8/30/82; revised 11/1/82; accepted 11/19/82.
The interrelationship between reduced cell separation rate, reduced imbibition value and reduced pectin solubility was investigated with reference to reduced cooking rate in Phaseolus vulgaris also termed the hardbean phenomenon. It was found that reduced imbibition value and reduced pectin solubility can both cause a reduction in the rate of cell separation during cooking of beans and hence an increase in their cooking time and that these two factors act synergistically. Accompanying symptoms are solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, all of which are key factors in the development of hardbean.