Cereal Chem. 73 (6):785-787 |
Nonwheat Grains and Products
Correlations Between Chemical Composition and Canning Quality Attributes of Navy Bean (Phaseolus vulgaris L.).
W. Lu (1) and K. C. Chang (2). (1) Department of Cereal Science. (2) Department of Food and Nutrition and Department of Cereal Science, North Dakota State University, Fargo, ND 58105. Corresponding author. Phone: 701/231-7485. Accepted August 13, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.
The canning quality and chemical composition of 11 genotypes of navy beans (Phaseolus vulgaris L.) from two locations were determined. The correlations between chemical composition (soluble pectin content of raw navy beans) and canning quality traits of the navy bean genotypes were: splitting r = -0.64 (P < 0.05), firmness r = -0.84 (P < 0.01), and overall acceptance of canned bean r = -0.70 (P < 0.05). The lightness (L value) of canned beans was significantly correlated with the calcium content of the raw navy beans (r = 0.60, P < 0.05). The drained weight of canned beans showed correlation with the viscosity of canned bean medium (r = 0.73, P < 0.01). These correlations supply bean breeders statistically useful information that could be applied to screen early generation lines of navy beans for improved canning quality.