Plant Foods for Human Nutrition

, Volume 41, Issue 2, pp 155–164 | Cite as

Influence of hardening procedure and soaking solution on cooking quality of common beans

  • O. Paredes-López
  • A. Cárabez-Trejo
  • L. Palma-Tirado
  • C. Reyes-Moreno


Two common bean (Phaseolus vulgaris) varieties were seeded in the same location, harvested and cleaned. Three hardening procedures were used (soaking in acetate buffer, pH 4.1 at 37°C for 5 h; storage at 37°C, 100% RH for 28 days; and storage at 31–33°C, 76% RH for 120 days) to have seeds in a hard-to-cook (HTC) state. The adverse effects of HTC condition, in terms of cooking time as assessed by a Mattson bean cooker, were practically eliminated by soaking seeds in salt solutions (1% NaCl+0.75% NaHCO3; and 0.75% NaHCO3) instead of only water. Ultrastructural changes of cotyledon cells from fresh, HTC and softened seeds were observed. Results of this study may be used for the development of a technological procedure to utilize properly HTC beans generated by unefficient storage systems.

Key words

hard-to-cook cooking time texture softening seed microstructure 


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Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • O. Paredes-López
    • 1
  • A. Cárabez-Trejo
    • 2
  • L. Palma-Tirado
    • 1
  • C. Reyes-Moreno
    • 1
  1. 1.Lab. Biotecnología de AlimentosUnidad Irapuato, Centro de Investigación y de Estudios Avanzados-IPNIrapuatoMéxico
  2. 2.Depto. de Bioenergética, Inst. de Fisiología CelularUNAMMéxico

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