Claim · model-written summary
Raw defective-bean hardness was unrelated to cooked hardness.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionValueQualifier
Verbatim
e0“Increased hardness of raw defective beans was not related to cooked hardness but to elevated moisture levels”
Title
Multiple mechanisms of bean hardening
M. J. HINCKS; D. W. STANLEY International Journal of Food Science & Technology 1986. doi:10.1111/ijfs1986216731
Other claims from this paper (8)
- Observation Bean hardening began by four months at 30°C and 85% RH.
- Intervention effect Heat treatment initially softened beans.
- Intervention effect Heat treatment later intensified the defect under high temperature and humidity.
- Mechanism Water absorption differences did not account for the large cooked-hardness differences.
- Association Raw defective-bean hardness was associated with higher moisture levels.
- Mechanism Phytate loss was a minimal contributor to cooked hardness during initial storage.
- Mechanism Phenol metabolism was a major contributor to hardening on extended storage.
- Mechanism Phenol metabolism was proposed to act through a lignification-like mechanism.