Hydration, Blanching and Thermal Processing of Dry Beans

Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook

“…The most commonly used solution for soaking pulses is water, either alone or in combination with cations and/or anions from dissociated salts. Temperature-time combinations for soaking range from several hours at ambient temperature (e.g., 16 hr) to less than an hour at elevated ones (up to 100 • C) (Matella, Mishra, & Dolan, 2012). It has been reported that soaking common beans in Na 2 CO 3 or NaHCO 3 induces faster reduction of hardness during subsequent thermal treatment (Chigwedere et al, 2018;Njoroge et al, 2016).…”

Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.)

“…These results indicate that current small-scale canning protocols used for germplasm screening are biased toward slow cooking genotypes that can withstand longer processing times, preventing genotypes with acceptable canning quality at lower retort processing times from being identified. Energy costs from heat processing are a significant expense for canning companies 33,34 , and retort time can be reduced substantially while maintaining safety of the canned product (F0 > 6 min) 10 . Previous research found that anti-nutritional factors including lectins and protease inhibitors can be deactivated by cooking for 10 min at 100 °C and or pressure cooking for 7.5 min and that beans cooked to acceptable texture have minimal residual anti-nutrient activity [28][29][30][31] .…”

“…Filled cans were transported via a 5.6 m metal-tiled conveyor belt moving 2.15 cm/s through an exhaust box to facilitate water uptake and removal of air bubbles. All process times exceeded minimum safety requirements for the production of sterile canned bean products (F0 > 6 min) 10 and destruction of anti-nutritional factors including lectins and protease inhibitors [28][29][30][31] . Following processing, cans were cooled to 40 °C via the addition of cold water to the retort.…”

“…Canning beans is a hydrothermal process consisting of several steps that are modified depending based on seed type: cleaning, soaking, blanching, filling, adding brine or sauce, sealing, and retort processing 2,10 . Quality of canned bean products is evaluated on seed coat splitting, seed clumping, broth viscosity, extruded starch, or undesirable seed shape, color or size 11 .…”

“…Quality of canned bean products is evaluated on seed coat splitting, seed clumping, broth viscosity, extruded starch, or undesirable seed shape, color or size 11 . Quality can be variable and is impacted by seed quality, canning protocol, and genotype 10,[12][13][14][15] . Retort temperature and duration are also important to prevent under-or over-cooking and to ensure safety for consumption.…”