A pilot‐scale dry bean canning and evaluation protocol

Abstract

Dry beans are a nutrient dense food that generally requires long cooking times. Canned beans provide consumers safe and convenient access to this nutritious food. Canning quality is a measure of how well beans withstand the canning process and is affected by many factors including bean genotype, growing conditions, and post‐harvest seed handling. The evaluation of canning quality has long been an important consideration for variety improvement in bean breeding programs. This pilot‐scale dry bean canning and evaluation protocol provides a detailed step‐by‐step method of canning and quality evaluation for major U.S. dry bean market classes. The post‐canning process evaluation includes appearance rating by a trained sensory panel and objective measures of water uptake, color, and texture. In addition, virtual canning quality training and evaluation methods have been implemented for enhanced data quality, flexibility, and engagement in the process. Novelty impact statement This detailed, state‐of‐the‐art‐method for small‐scale dry bean canning and evaluation, with the option for virtual evaluation by panelists is useful for bean breeding programs. An in‐depth panelist training video is included via link on how to evaluate canning quality in each of the major market classes.

Effect of retort processing, containers and motion types on digestibility of black beans (Phaseolus vulgaris L.) starch

“…The approach detailed in this article follows the key procedures established by (Wang et al ., 2022), with slight modifications in prescribed soaking and blanching and the solid fill weight per can/pouch. Retort processing of black beans was carried out until the beans were cooked at 121 °C to reach ( F o = 6; for commercial sterility) to standardise the process parameters.…”

“…Before canning, black beans with 1 h soaking followed by blanched for the 90s as per the method described by Wang et al . (2022) with slight modifications.…”

Registration of ‘USDA Diamondback’ slow‐darkening pinto bean

“…Beans were canned at Michigan State University using a small‐scale canning protocol described in Wang et al. (2022). In 2016 and 2017, beans were processed at the pilot laboratory in the MSU Food Science and Human Nutrition Building, and from 2018 to 2021, beans were processed at the MSU Food Processing and Innovation Center in Okemos, MI.…”

“…Approximately 1 month after the beans were canned, visual appeal was evaluated by 10–20 trained panelists on a hedonic scale of 1–5, with 1 being least desirable and 5 being most desirable. This scale considers whole bean integrity and firmness (Wang et al., 2022). A score of 3 is generally considered acceptable and meets industry standards for canning quality.…”

Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans

“…Thus, canning quality is an important end‐use quality of beans, which is defined as how well beans withstand the canning process. It is evaluated by the canned products’ appearance, color, and texture (Wang et al., 2022). Cooking time is another important end‐use seed quality trait that affects meal selection decisions since now people tend to spend less time preparing food (Plessz & Étilé, 2019) and shorter cooking time can help people to save fuel cost.…”