Quality Attributes and Retention of Selected B‐Vitamins of Canned Faba Bean as Affected by Soaking Treatments

Abstract

ABSTRACT Solutions of ethylenediamine tetraacetic acid and sodium bicarbonate were used to soak faba beans before canning. Soaking in ethylenediamine tetraacetic acid solutions only caused a slightly lighter bean color. Soaking in bicarbonate solutions increased both the drained weight and the softness of the cooked beans, and it also made the bean color darker. The profiles of loss of both thiamin and riboflavin during the canning process were determined. Riboflavin was lost primarily during retorting while thiamin was lost in several processes including heat pretreatment and soaking. Mechanism of loss for the two vitamins was mainly leaching; very little thermal destruction was observed. None of the soaking treatments affected the retention of these vitamins.