A pilot‐scale dry bean canning and evaluation protocol.

Autor: Wang, Weijia, Wright, Evan M., Uebersax, Mark A., Cichy, Karen
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Zdroj: Journal of Food Processing & Preservation; Sep2022, Vol. 46 Issue 9, p1-12, 12p
Abstrakt: Dry beans are a nutrient dense food that generally requires long cooking times. Canned beans provide consumers safe and convenient access to this nutritious food. Canning quality is a measure of how well beans withstand the canning process and is affected by many factors including bean genotype, growing conditions, and post‐harvest seed handling. The evaluation of canning quality has long been an important consideration for variety improvement in bean breeding programs. This pilot‐scale dry bean canning and evaluation protocol provides a detailed step‐by‐step method of canning and quality evaluation for major U.S. dry bean market classes. The post‐canning process evaluation includes appearance rating by a trained sensory panel and objective measures of water uptake, color, and texture. In addition, virtual canning quality training and evaluation methods have been implemented for enhanced data quality, flexibility, and engagement in the process. Novelty impact statement: This detailed, state‐of‐the‐art‐method for small‐scale dry bean canning and evaluation, with the option for virtual evaluation by panelists is useful for bean breeding programs. An in‐depth panelist training video is included via link on how to evaluate canning quality in each of the major market classes. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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