| Autor: |
Martı´nez, C., Ros, G., Periago, M.J., Lo´pez, G., Ortun˜o, J., Rinco´n, F. |
| Zdroj: |
Lebensmittel-Wissenschaft + -I.E. Und Technologie. Food science + technology. Science + Technologie Alimentaire; 1995, Vol. 28 Issue: 5 p515-520, 6p |
| Abstrakt: |
Two varieties of green beans (Phaseolus vulgaris, L.), one round and the other flat at different stages of maturity were analysed for nine physico-chemical and seven sensory variables. Moisture content, chlorophyll, alcohol insoluble solids, soluble solids and total acidity were found to be of relevance for measuring the growth and maturity of round green beans. Alcohol insoluble solids, soluble solids, and total acidity increased significantly during development, while moisture and chlorophyll showed an opposite trend. Fibrousness, juiciness and hardness were the most important sensory variables for the overall acceptance of the coooked product. Multi-dimensional scaling revealed a weak relationship between the sensory attributes and the physico-chemical variables which define maturity. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
Full Text from ScienceDirect