| Autor: |
ABDUL-KADIR, ROHANI, BARGMAN, TRACY J., RUPNOW, JOHN H. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep1990, Vol. 55 Issue 5, p1472-1473, 2p |
| Abstrakt: |
Imbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)-heating on pinto beans (Phaseolus vulgaris) heated to 99°C and 107°C. IR-heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR-heating significantly increased cooking time of pinto beans. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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