Effect of line, soaking and cooking time on water absorption, texture and splitting of Iranian red kidney beans

پژوهش‌های حبوبات ایران

Article 4, Volume 5, Issue 1, June 2014, Pages 69-78   

Document Type: Original Articles

DOI: 10.22067/ijpr.v1393i1.46200

Authors

Leila Mosaffa^{* 1}; Nafiseh Zamindar²; Mahdi Amooheidari¹

¹Islamic Azad University, Shahreza Branch

²Islamic Azad University, Khorasgan Branch

Abstract

Dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. In current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different Iranian red kidney beans to determine the best lines and the best soaking time for industrial use. D81083 line showed the highest level of water absorption after 24 h soaking followed by Akhtar and KS31164 lines while Azna, Goli and Naz lines showed the lowest level of water absorption (p

Keywords

Cooking; Red bean; Shear strength; Soaking; Splitting; Water absorption

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