Processing and Quality Evaluation of Canned Dry Beans

White, Brittany L.; Howard, Luke R.; Uebersax, M. A.; Dolan, Kirk D.

doi:10.1002/9781119776802.ch8

Cited by 3 publications

(4 citation statements)

References 63 publications

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“…There are many factors that affect processing quality of beans. The appearance, which is the first quality attribute that consumers observe, is mainly affected by the splits of the seeds and loose seed coat (White et al, 2022). Research has found that splits in processed whole beans are affected by seed size, seed coat cracks, and seed moisture content (Forney et al, 1990; Nordstrom & Sistrunk, 1979).…”

Section: Introductionmentioning

confidence: 99%

“…Research has found that splits in processed whole beans are affected by seed size, seed coat cracks, and seed moisture content (Forney et al, 1990; Nordstrom & Sistrunk, 1979). The blanching methods and thermal processing methods also affect processing quality and can be adjusted to optimize the product quality (Davis et al, 1980; White et al, 2022). Variation in processing quality of beans from distinct sources, genotype, or processing methods has been observed by researchers and processors (Howard et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

Wang,

Siddiq,

Dolan

et al. 2024

Legume Science

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Dry beans are a nutrient‐dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in weight and require less energy to process. While there are potential benefits of using pouches for processed bean products, a pilot‐scale pouch processing protocol for beans is needed for testing to expand to wider commercial applications. To address that need, the objectives of this study were to optimize a pouch processing method for dry beans and assess the subsequent quality of pouch‐processed beans. Black and kidney bean genotypes from different field trials and production years and harvested by different threshing methods were used in this study. Pouch processing was conducted with two types of pouches at a pilot facility, and processing quality included texture, appearance, and color. Cooking time of dry seeds was assessed to understand how variety and environmentally induced differences in cooking time influence pouch processing quality. Kidney beans that required longer dry seed cooking times had firmer texture when pouch processed (r = .72, p < .01). Both genotype and production year impacted cooking time and pouch processing quality. Threshing method had a significant impact on the appearance of processed kidney beans, while it had no significant impact on the processing quality of black beans. Pouch processing requires 42% (at 245°F/118.3°C retort temperature) or 60% (at 250°F/121°C) less retort processing time compared with canning. Both foil and non‐foil pouches can be used to differentiate varieties for processing quality, but the non‐foil pouches require much less effort to seal. This study provides a detailed methodology for pouch processing and quality evaluation of dry beans and useful information for researchers and processors in future applications of using pouches as alternative packaging for processed beans.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

Wang,

Siddiq,

Dolan

et al. 2024

Legume Science

Self Cite

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“…Canned beans have a long history in the United States and are an important form of shelf‐stable fully cooked food (Petrick, 2010). Canned beans offer consumers nutritious, convenient, and affordable meals while protecting our planet through reduced energy usage compared to refrigerated and frozen food (White et al., 2022). Thus, canning quality is an important end‐use quality of beans, which is defined as how well beans withstand the canning process.…”

Section: Introductionmentioning

confidence: 99%

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

Wang,

Cichy

2023

Crop Science

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Kidney beans (Phaseolus vulgaris L.) have strict market specifications for seed and end‐use quality. One major quality concern is the appearance of cracks, also termed checks in the seed coat caused by mechanical damage occurring during harvest and post‐harvest handling. Genetic variability for seed coat checks (SCC) has not been well characterized in kidney beans. The objectives of this study were 1) to test an existing screening method for easy assessment of seed coat mechanical damage 2) to explore the genetic variability for mechanically induced seed coat damage in kidney bean and its relationship to seed coat thickness 3) to characterize the relationship of seed coat check to end‐use quality and 4) to identify potential germplasm resources for genetic improvement. A collection of dark red (DRK), light red (LRK) and white (WK) kidney beans were grown over two years and harvested with two threshing methods to mimic mild and severe treatments of mechanical damage. Belt threshing produced mild damage and combine threshing produced severe damage. Seed coat thickness was not correlated with SCC of the combine threshed beans but was negatively correlated with the belt threshed beans at r = ‐0.33. Seed moisture content played an important role in SCC. Higher SCC severity scores resulted in lower canning quality appearance scores (r = ‐0.51). The SCC severity score of combine threshed seeds can be used as a selection factor in variety improvement for resilience to mechanical damage. Genotypes with low SCC severity score were identified for breeding initiatives.This article is protected by copyright. All rights reserved

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“…Common bean ( Phaseolus vulgaris , L.) is the most produced pulse crop globally and in the U.S. [ 3 ] Approximately one million tons of dry beans are harvested annually and consumed primarily in the form of canned beans in the U.S. [ 30 ] However, beans can also be milled into flour and used for food products that are typically made from wheat flour. Bean flour has been tested for various food applications on a laboratory scale, such as quick bread [ 31 , 32 ], tortillas [ 33 ] pasta [ 34 , 35 , 36 ], cookies [ 24 ], biscuits [ 37 ], cakes, crackers, and meat analogues [ 38 ], with promising results.…”

Section: Introductionmentioning

confidence: 99%

Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

Sadohara

Winham

Cichy

2022

Foods

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Pulses such as beans, chickpeas, peas, and lentils are typically consumed whole, but pulse flours will increase their versatility and drive consumption. Beans are the most produced pulse crop in the United States, although their flour use is limited. To expand commercial applications, knowledge of pulse flour attributes important to the food industry is needed. This research aimed to understand the food industry’s needs and barriers for pulse flour utilization. An online survey invitation was sent via direct email to individuals employed in food companies developing wheat flour products. A survey weblink was distributed by pulse commodity boards to their membership. Survey questions asked food manufacturers about intrinsic factors of pulse flours that were satisfactory or challenging, and extrinsic factors for use such as market demand. Of the 75 complete responses, 21 currently or had previously used pulse flours in products, and 54 were non-users of pulse flours. Ten users indicated that there were challenges with pulse flours while five did not. Two of the most selected challenges of end-product qualities were flavor and texture. Over half of the respondents were unfamiliar with bean flour. Increasing awareness of bean flours and their attributes coupled with market demand for pulse flour-based products may be the most important extrinsic factors to increasing use among food manufacturers rather than supply or cost.

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Processing and Quality Evaluation of Canned Dry Beans

Cited by 3 publications

References 63 publications

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches

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

Food Industry Views on Pulse Flour—Perceived Intrinsic and Extrinsic Challenges for Product Utilization

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