Abstract
Several aspects of the hard‐to‐cook phenomenon in black beans were investigated. Bean hardening had commenced by the fourth month of storage at 30°C and 85% RH. The heat treatment used in this study caused initial softening but actually potentiated the defect once the beans were subjected to high temperature and high humidity. Both hydration and soaked hardness analyses indicated that the small differences in water absorption between hard and soft beans could not account for the large differences in cooked hardness. Increased hardness of raw defective beans was not related to cooked hardness but to elevated moisture levels. A multiple mechanism for bean hardening is presented which includes phytate loss as a minimal contributor to cooked hardness during initial storage and phenol metabolism as a major contributor on extended storage. The phenol metabolism is thought to be a lignification‐like mechanism.
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Claims 9
Claim · model-written summary
Bean hardening began by four months at 30°C and 85% RH.
Not reportedDirection
Verbatim
e0“Bean hardening had commenced by the fourth month of storage at 30°C and 85% RH”
t0“bean”
Claim · model-written summary
Heat treatment initially softened beans.
Not reportedComparator
Verbatim
e0“The heat treatment used in this study caused initial softening but actually potentiated the defect once the beans were subjected to high temperature and high humidity”
t0“bean”
Claim · model-written summary
Heat treatment later intensified the defect under high temperature and humidity.
- Taxon
- beant0
- Treatment
- heat treatmente0
- Outcome
- defecte0
- Direction
- potentiatede0
- Qualifier
- high temperature and high humiditye0
Not reportedComparator
Verbatim
e0“The heat treatment used in this study caused initial softening but actually potentiated the defect once the beans were subjected to high temperature and high humidity”
t0“bean”
Claim · model-written summary
Water absorption differences did not account for the large cooked-hardness differences.
Verbatim
e0“small differences in water absorption between hard and soft beans could not account for the large differences in cooked hardness”
Claim · model-written summary
Raw defective-bean hardness was unrelated to cooked hardness.
Not reportedDirection
Verbatim
e0“Increased hardness of raw defective beans was not related to cooked hardness but to elevated moisture levels”
Claim · model-written summary
Raw defective-bean hardness was associated with higher moisture levels.
Verbatim
e0“Increased hardness of raw defective beans was not related to cooked hardness but to elevated moisture levels”
Claim · model-written summary
Phytate loss was a minimal contributor to cooked hardness during initial storage.
Verbatim
e0“phytate loss as a minimal contributor to cooked hardness during initial storage”
t0“bean”
Claim · model-written summary
Phenol metabolism was a major contributor to hardening on extended storage.
Verbatim
e0“phenol metabolism as a major contributor on extended storage”
t0“bean”
Claim · model-written summary
Phenol metabolism was proposed to act through a lignification-like mechanism.
Verbatim
e0“The phenol metabolism is thought to be a lignification‐like mechanism”
t0“bean”
The same questions in other papers
heat · quality: postharvest · Phaseolus vulgaris (common bean)Results agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.