The effect of cooking with retort pouch system on lipid and phaseolin composition of Pinto Saltillo beans (Phaseolus vulgaris)

Autor: Mayra MARTINEZ-CENICEROS, Karen FERNANDEZ-MONREAL, Lenin Efraín DOMÍNGUEZ-ORDAZ, Juan Guillermo AYALA-SOTO, David CHAVEZ-FLORES, Teresita RUIZ-ANCHONDO, Fabiola SANDOVAL-SALAS, David NEDER-SUAREZ, Leon HERNANDEZ-OCHOA

Publikováno v: Food Science and Technology, Volume: 42, Article number: e94721, Published: 13 MAY 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The study objective was to evaluate the processing of pinto beans using the retort pouch process, thus avoiding damage to its nutritional composition. The lipid evaluation was: 1.74% in bean seed and 1.214 %, 1.226%, and 1.417% in the retort pouch tr

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