Effect of Type of Bean, Soak Time, Canning Media and Storage Time on Quality Attributes and Nutritional Value of Canned Dry Beans

Abstract

Three types of beans, Pinto, Red Kidney and Dwarf Horticulture #4 were soaked for different time intervals, canned in either water or tomato' sauce, and stored for 3 and 6 months. The types of beans reacted differently to soaking and processing. Pinto was higher in drained weight (dr wt) and lower in shear press firmness than Red Kidney and Dwarf Horticulture #4. Riboflavin and Vitamin E were lowest in Red Kidney, but percent splits were higher. Soaking time before blanching affected dr wt and Riboflavin, but not other quality attributes. There was no difference in hydration ratios after blanching except in those beans that were not soaked. Beans canned in tomato sauce were much firmer and were higher in riboflavin. Strong interactions between the main effects of type, canning media, soak time and storage time influenced the decision for recommending any one soak time or canning media for all types of beans unless other processing conditions are altered.THE TYPES of beans for this study were harvested in August, 1974, from plots located at the Main Experiment Station, University of Arkansas, Fayetteville, Ark. The dried beans were stored for 6 wk after harvest in a dry, air-conditioned room at 24°C. Moisture content was determined and the lots of beans were then stored in sealed plastic containers at 5°C to maintain the present moisture level of approximately 11%.

Genotype and environment effect on canning quality of dry bean grown in Saskatchewan

“…Also, processed navy bean seeds inherently have a low texture value due mainly to their thin seed coat, which often fails to withstand the rigor of thermal processing. Navy bean seeds, if canned in tomato sauce, will have acceptable texture and appearance, as was observed by Nordstrom and Sistrunk (1977). OAC Seaforth and CDC Whistler, however, resulted in a high texture mean in those sites that experienced an early frost (Yorkton in 1995 andScott in 1996).…”

Evaluation and standardisation of small‐scale canning methods for small white beans (Phaseolus vulgaris L.) canned in tomato sauce

“…Beans canned in tomato sauce have significantly lower PWDWT and higher texture values than those canned in water. Tomato sauce reduces the pH, 12 resulting in hydrolysis of protein and starch, thereby increasing the number of OH groups available to bind water molecules. The osmotic pressure of tomato sauce could also have been higher than that of brine, since increased levels of solids are present in the latter.…”

“…1(E)] of cultivars canned using the MC were all within the range 59.1-89.9 kg per 100 g per 12 s found by Hosfield and Uebersax, 7 although no small white bean cultivars were among those canned to obtain these values. Beans that were canned in tomato sauce were found to have significantly higher texture values than those canned in water, 12 which explains why texture values were on the higher side of the range. 7 The RMSE value (RMSE = 11.72) of texture 2, which should approach zero, was higher than that of texture 1 (RMSE = 3.40).…”

“…Both the techniques of Hosfield and Uebersax7 and Balasubramanian et al 5 were developed for beans other than small white beans and using brine, instead of tomato sauce. The use of a canning medium other than brine could have significantly different effects on canning quality 11–14. The can sizes used in the techniques in the literature are also different from those of South African cans.…”

Faba bean (Vicia faba L.) seeds darken rapidly and phenolic content falls when stored at higher temperature, moisture and light intensity

“…In other legumes there is some evidence that temperature, relative humidity (RH), seed moisture content (SMC) and light are the main factors that affect the stability of seed colour during storage (Hughes & Sandsted, 1975;Nordstorm & Sistrunk, 1977;Nozzolillo & De Bezada, 1984;Park & Maga, 1999). High temperature (!24 C) and high RH (!80%) accelerated darkening in kidney beans (Phaseolus vulgaris L.) while beans stored at low temperature (1 C) and RH (30%) retained their original colour for one year (Hughes & Sandsted, 1975).…”