Cereal Chem. 73 (6):788-790 |
Nonwheat Grains and Products
Correlations Between Physical Properties and Canning Quality Attributes of Navy Bean (Phaseolus vulgaris L.).
W. Lu (1), K. C. Chang (2), K. F. Grafton (3), and P. B. Schwarz (1). (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. (3) Department of Plant Sciences. Accepted August 13, 1996. Copyright 1996 by the American Association of Cereal Chemists, Inc.
The correlations between physical properties of raw navy beans and canning quality were investigated. The pasting viscosity of navy bean flour measured by Rapid Visco-Analyzer (RVA) correlated significantly with washed drained weight and firmness of canned beans. The extract viscosity of the bean flour with a pH 10 sodium carbonate buffer (4%, w/v) correlated significantly with washed drained weight, firmness, split, viscosity of canned bean medium, and overall acceptance. Correlation also existed between RVA pasting viscosity and pH 10 buffer extract viscosity. These physical tests are simple, fast, and economical. They showed high potential for navy bean breeders to predict early navy bean generation genotypes for improved canning quality.