Abstract
The effects of calcium (Ca2+) level in the soak water, blanch water and brine, blanching temperature, and total seed solids on dry bean canning quality were investigated to optimise a laboratory canning protocol. A linear increase in the Ca2+ level of soak water, blanch water and brine resulted in a linear decrease in hydration coefficient and percent washed drained weight but a linear increase in texture. Low Ca2+ level (10 mg kg−1) reduced the hydration time for dry bean seed from 14 to 1 h. Blanching temperatures of 50, 70 and 88 °C had non-significant effects on canning quality traits. Blanching for 30 min at 70 °C for black bean or at 88 °C for navy bean and pinto bean resulted in percent washed drained weight ≥ 60, as required by the Canada Agricultural Products Standards Act. Seed solids levels of 95–97 g per 300 × 407 (14 fl oz) can were sufficient to attain a percent washed drained weight of 60. It was confirmed that the thermal processing conditions (115.6 °C retort temperature, 45 min) used in this study were sufficient to achieve commercial sterility. The optimised lab protocol for evaluation of the canning quality of dry bean breeding lines is as follows. Seed containing 95 g of solids for pinto bean, 96 g for navy bean and 97 g for black bean is soaked in water for 30 min at 20 °C and blanched for 30 min at 70 °C for black bean and 88 °C for navy bean and pinto bean in water containing 10 mg kg−1 of Ca2+. The seed is then transferred to a 300 × 407 can, filled with brine containing 10 mg kg−1 of Ca2+, 1.3% (w/v) of NaCl and 1.6% (w/v) of sugar. The can is then sealed, processed in steam at 115.6 °C for 45 min and cooled at 20 °C for 20 min. Cans are stored for at least 2 weeks prior to quality evaluation of the canned product. Canning of dry bean seed according to this protocol results in precise estimation of canning quality traits, particularly percent washed drained weight. © 2000 Society of Chemical Industry
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Claims 10
Claim · model-written summary
Increasing calcium in soak water, blanch water and brine decreased hydration coefficient and washed drained weight.
- Taxon
- dry beant0
- Treatment
- increase in the Ca2+ level of soak water, blanch water and brinee0
- Outcome
- hydration coefficient and percent washed drained weighte0
- Direction
- decreasee0
Not reportedComparator
Verbatim
e0“A linear increase in the Ca2+ level of soak water, blanch water and brine resulted in a linear decrease in hydration coefficient and percent washed drained weight”
t0“dry bean (Phaseolus vulgaris L)”
Claim · model-written summary
Increasing calcium in soak water, blanch water and brine increased texture.
- Taxon
- dry beant0
- Treatment
- increase in the Ca2+ level of soak water, blanch water and brinee0
- Outcome
- texturee0
- Direction
- increasee0
Not reportedComparator
Verbatim
e0“A linear increase in the Ca2+ level of soak water, blanch water and brine resulted in a linear decrease in hydration coefficient and percent washed drained weight but a linear increase in texture”
t0“dry bean (Phaseolus vulgaris L)”
Claim · model-written summary
Low calcium reduced dry bean seed hydration time from 14 to 1 h.
- Taxon
- dry beane0
- Treatment
- Low Ca2+ level (10 mg kg−1)e0
- Outcome
- hydration timee0
- Direction
- reducede0
- Value
- 1 he0
- Qualifier
- from 14 to 1 he0
Not reportedComparator
Verbatim
e0“Low Ca2+ level (10 mg kg−1) reduced the hydration time for dry bean seed from 14 to 1 h.”
Claim · model-written summary
Blanching at 50, 70 or 88 °C had nonsignificant effects on canning quality traits.
Not reportedComparatorDirection
Verbatim
e0“Blanching temperatures of 50, 70 and 88 °C had non-significant effects on canning quality traits.”
t0“dry bean (Phaseolus vulgaris L)”
Claim · model-written summary
Blanching black bean for 30 min at 70 °C yielded washed drained weight of at least 60%.
Verbatim
e0“Blanching for 30 min at 70 °C for black bean or at 88 °C for navy bean and pinto bean resulted in percent washed drained weight ≥ 60”
Claim · model-written summary
Blanching navy bean for 30 min at 88 °C yielded washed drained weight of at least 60%.
Verbatim
e0“Blanching for 30 min at 70 °C for black bean or at 88 °C for navy bean and pinto bean resulted in percent washed drained weight ≥ 60”
Claim · model-written summary
Blanching pinto bean for 30 min at 88 °C yielded washed drained weight of at least 60%.
Verbatim
e0“Blanching for 30 min at 70 °C for black bean or at 88 °C for navy bean and pinto bean resulted in percent washed drained weight ≥ 60”
Claim · model-written summary
Seed solids of 95–97 g per can were sufficient for a washed drained weight of 60%.
Verbatim
e0“Seed solids levels of 95–97 g per 300 × 407 (14 fl oz) can were sufficient to attain a percent washed drained weight of 60.”
t0“dry bean (Phaseolus vulgaris L)”
Claim · model-written summary
Processing at 115.6 °C for 45 min achieved commercial sterility.
Verbatim
e0“thermal processing conditions (115.6 °C retort temperature, 45 min) used in this study were sufficient to achieve commercial sterility”
t0“dry bean (Phaseolus vulgaris L)”
Claim · model-written summary
The optimized dry bean canning protocol provided precise estimation of canning quality traits, particularly washed drained weight.
- Taxon
- dry beane0
- Outcome
- precise estimation of canning quality traits, particularly percent washed drained weighte0
Not reportedComparatorValue
Verbatim
e0“Canning of dry bean seed according to this protocol results in precise estimation of canning quality traits, particularly percent washed drained weight.”
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