Journal of Food Science · 1981 · 63 citations · 12 references
AgricultureFood ScienceFood AnalysisFood ProcessingSensory EvaluationFlavor EvaluationFood TexturizationTexture EvaluationTexture QualityCooking-induced Texture ChangesFood Texture AssessmentFood Texture QualityFood Texture Sensory AnalysisSensory Evaluation Of TextureSoftness After CookingTexture SofteningTexture-flavor Interactions
ABSTRACT Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans ( Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.
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