Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans (Phaseolus vulgaris L.)

Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans (Phaseolus vulgaris L.)

This study investigated the thermophysical and cooking quality properties of both slow-darkening (SD) and regular-darkening (RD) pinto bean varieties, establishing genetic cooking variability in cooking traits and their interrelationships. The equilibrium moisture content (EMC) of the beans at 80, 9...

Full description

Saved in:
Bibliographic Details
Main Authors: Emmanuel Baidhe, Clairmont L. Clementson, Juan M. Osorno, Carlos Urrea
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Thermal properties
physical properties
pinto bean
cooking time
multivariate analysis
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2399157
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items