EFFECT OF INFRARED HEAT PROCESSING ON REHYDRATION RATE AND COOKING OF PHASEOLUS-VULGARIS (VAR PINTO)

被引：25

作者：

ABDULKADIR, R ^{[1
]}

BARGMAN, TJ ^{[1
]}

RUPNOW, JH ^{[1
]}

机构：

[1] UNIV NEBRASKA,INST AGR & NAT RESOURCES,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03964.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Imbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)‐heating on pinto beans (Phaseolus vulgaris) heated to 99°C and 107°C. IR‐heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR‐heating significantly increased cooking time of pinto beans. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1472 / 1473

页数：2

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