ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
California small white beans were soaked at different temperatures, in 10°C increments, from 20° C to 90°C, until maximum imbibition was achieved. Losses of total solids, N compounds, total sugars, oligosaccharides, Ca, Mg, and three water-soluble vitamins (thiamin, riboflavin and niacin) were measured and found to be very small at soaking temperatures up to 50°C. An increase in those losses of from three- to fourfold was found when the soaking temperature was raised to 60° C or above. Cooking rates followed a bell-shaped pattern with the peak, longest cooking time, being for beans soaked at 70°C and shortest cooking time for beans soaked at 90° C. Cooking rates corresponded closely to the amount of organic phosphate left in the beans after soaking at the different temperatures.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06432.x
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