Reduced retort processing time improves canning quality of fast‐cooking dry beans (<scp><i>Phaseolus vulgaris</i></scp> L.)

Bassett, Amber; Dolan, Kirk D.; Cichy, Karen A.

doi:10.1002/jsfa.10444

Cited by 10 publications

(9 citation statements)

References 33 publications

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“…Variation exists within market classes for consumer-valued traits like cooking time, flavor, and texture so consumers are not able to make informed purchasing decisions taking these traits into account ( Cichy et al, 2015b ; Bassett et al, 2020b ; Berry et al, 2020 ). In addition, the canning industry cannot receive the benefits of reduced energy costs and higher efficiency associated with fast-cooking genotypes if slow-cooking genotypes are present in the same cans ( Bassett et al, 2020a ). Because yellow beans are largely unfamiliar to United States consumers, there is an opportunity to develop new yellow bean varieties that prioritize these traits so that the yellow color can serve as a marker for convenience and culinary quality to consumers and the canning industry can produce quality canned products with yellow beans while benefitting from shorter processing times.…”

Section: Discussionmentioning

confidence: 99%

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

et al. 2021

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Manteca yellow dry beans (Phaseolus vulgaris L.) have many quality traits that appeal to consumers, including fast cooking times, creamy texture, and sweet, buttery flavor. They are native to Chile and consumed in regions of South America and Africa but are largely unfamiliar to United States consumers. While cooking time, flavor, and texture have not been prioritized in United States dry bean breeding programs, genetic variability exists such that these traits could be addressed through breeding. In this study, a recombinant inbred line (RIL) population was developed from a cross between Ervilha (Manteca) and PI527538 (Njano), yellow dry beans with contrasting cooking time and sensory attributes. The population and parents were grown for 2 years in Michigan and evaluated for cooking time and sensory attribute intensities, including total flavor, beany, vegetative, earthy, starchy, sweet, bitter, seed-coat perception, and cotyledon texture. Cooking time ranged 19–34 min and exhibited high broad-sense heritability (0.68). Sensory attribute intensities also exhibited variation among RILs, although broad-sense heritability was low, with beany and total flavor exhibiting the highest (0.33 and 0.27). A linkage map of 870 single nucleotide polymorphisms markers across 11 chromosomes was developed for quantitative trait loci (QTL) mapping, which revealed QTL for water uptake (3), cooking time (6), sensory attribute intensities (28), color (13), seed-coat postharvest non-darkening (1), seed weight (5), and seed yield (2) identified from data across 2 years. Co-localization was identified for starchy, sweet, and seed-coat perception on Pv01; for total flavor, beany, earthy, starchy, sweet, bitter, seed-coat perception, cotyledon texture, and color on Pv03; water uptake and color on Pv04; total flavor, vegetative, sweet, and cotyledon texture on Pv07; cooking time, starchy, sweet, and color on Pv08; and water uptake, cooking time, total flavor, beany, starchy, bitter, seed-coat perception, cotyledon texture, color, and seed-coat postharvest non-darkening on Pv10. The QTL identified in this work, in particular CT8.2 and CT10.2, can be used to develop molecular markers to improve seed quality traits in future dry bean varieties. Considering yellow dry beans already excel in quality and convenience, they might be an ideal market class to signal a new focus on consumer-valued traits in the United States.

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Section: Discussionmentioning

confidence: 99%

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

et al. 2021

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“…Canned foods are low-cost, have longer storage potential, and are a nutrient-dense option [45]. New pulse varieties and shorter cooking and canning times are improving nutrition quality further [46]. However, the college students disagreed that canned foods are as nutritious as frozen or fresh suggesting a need for further education [7,8].…”

Section: Discussionmentioning

confidence: 99%

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

et al. 2020

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Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses are a subgroup of legumes, harvested solely for dry grain seeds within a pod. Commonly consumed pulses include dry beans, dry peas, lentils, and chickpeas. Pulses are high in shortfall nutrients and could fill some nutritional gaps of college students. However, little is known about pulse intakes among young adults. The study aims were: (1) to identify knowledge, attitudes, and practices regarding pulse consumption; and (2) to describe experiences of preparing dry pulses among college students. A convenience sample of 1433 students aged 18–30 enrolled at a Midwestern university in the United States completed an online survey in April 2020. Demographic and attitude variables were compared by the monthly count of pulse types eaten using chi-square, analysis of variance, and logistic regression modeling to predict pulse type intakes. Higher numbers of pulse types eaten was associated with being White, vegetarian/vegan, higher cooking self-efficacy, positive attitudes toward pulses, and greater daily intake of fruits, vegetables, and fiber. Knowledge and experience of cooking dry pulses was low, with canned pulses purchased more often. College students may not be consuming pulses due to unfamiliarity with them, low knowledge of nutrition benefits, and a general lack of cooking self-efficacy. Increased familiarization and promotion surrounding pulses may increase their consumption.

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“…Bassett et al. (2020) also found that canning quality of fast‐cooking yellow beans was improved by reducing retort processing time. However, it is challenging to set varied retort time and temperature based on seed type due to that a single retort holds 522 cans and our goal is to maximize efficiency with fewer retort runs.…”

Section: Discussionmentioning

confidence: 97%

“…This small-scale canning protocol is useful for breeding; (1997) indicated that loss of food quality during heat sterilization can happen and the time/heat required for sterilization is usually more than needed for inactivation of deteriorative enzymes or modification of texture and flavor. Bassett et al (2020) also found that canning quality of fast-cooking yellow beans was improved by reducing retort processing time. However, it is challenging to set varied retort time and temperature based on seed type due to that a single retort holds 522 cans and our goal is to maximize efficiency with fewer retort runs.…”

Section: Con Clus Ionmentioning

confidence: 88%

A pilot‐scale dry bean canning and evaluation protocol

Wang

Wright

Uebersax

et al. 2021

Food Processing Preservation

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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.

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

Abstract: This is the author manuscript accepted for publication and has undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as

Cited by 10 publications

References 33 publications

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

QTL Mapping of Seed Quality Traits Including Cooking Time, Flavor, and Texture in a Yellow Dry Bean (Phaseolus vulgaris L.) Population

Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students

A pilot‐scale dry bean canning and evaluation protocol

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