EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.)

摘要

The purpose of this paper was to determine the colour changes under the influence of beans soaking in sodium bicarbonate solution, followed by drying, to obtain dry beans with a reduced cooking time. Two common beans varieties were stored in a cabinet at room temperature and their organoleptic properties were analyzed. The colour changing from the different treatments soaking beans samples was measured by lightness values (L*), chroma index parameter (C*) and hue angle or coloration (H*) values. The result indicated a change in Hunter parameters, L* and C*. Soaking in sodium bicarbonate solution produced significant reductions in cooking time for dry beans of the two varieties. The cooking time decreased from 120 min to 75 when using 5% sodium bicarbonate soaking solution for white beans, and 60 to 30 min for the red beans, respectively.