Legume Science最新文献_第8页

Correction to ‘Pectin acetylesterase 8 influences pectin acetylation in the seed coat, seed imbibition, and dormancy in common bean (Phaseolus vulgaris L.)’ 果胶乙酰酯酶 8 对蚕豆种皮中果胶乙酰化、种子灌浆和休眠的影响 "的更正

Legume Science Pub Date : 2024-02-06 DOI: 10.1002/leg3.215

引用次数: 0

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches 软包装干豆的加工和质量评估

Legume Science Pub Date : 2024-01-16 DOI: 10.1002/leg3.213

Weijia Wang, Muhammad Siddiq, Kirk D. Dolan, Karen A. Cichy

{"title":"Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches","authors":"Weijia Wang, Muhammad Siddiq, Kirk D. Dolan, Karen A. Cichy","doi":"10.1002/leg3.213","DOIUrl":"10.1002/leg3.213","url":null,"abstract":"Dry beans are a nutrient-dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in weight and require less energy to process. While there are potential benefits of using pouches for processed bean products, a pilot-scale pouch processing protocol for beans is needed for testing to expand to wider commercial applications. To address that need, the objectives of this study were to optimize a pouch processing method for dry beans and assess the subsequent quality of pouch-processed beans. Black and kidney bean genotypes from different field trials and production years and harvested by different threshing methods were used in this study. Pouch processing was conducted with two types of pouches at a pilot facility, and processing quality included texture, appearance, and color. Cooking time of dry seeds was assessed to understand how variety and environmentally induced differences in cooking time influence pouch processing quality. Kidney beans that required longer dry seed cooking times had firmer texture when pouch processed (r = .72, p < .01). Both genotype and production year impacted cooking time and pouch processing quality. Threshing method had a significant impact on the appearance of processed kidney beans, while it had no significant impact on the processing quality of black beans. Pouch processing requires 42% (at 245°F/118.3°C retort temperature) or 60% (at 250°F/121°C) less retort processing time compared with canning. Both foil and non-foil pouches can be used to differentiate varieties for processing quality, but the non-foil pouches require much less effort to seal. This study provides a detailed methodology for pouch processing and quality evaluation of dry beans and useful information for researchers and processors in future applications of using pouches as alternative packaging for processed beans.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.213","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139618552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi 马拉维添加了生物强化豆泥的复合面包的感官可接受性和营养质量

Legume Science Pub Date : 2024-01-16 DOI: 10.1002/leg3.214

William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda

{"title":"Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi","authors":"William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda","doi":"10.1002/leg3.214","DOIUrl":"10.1002/leg3.214","url":null,"abstract":"Of late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139619282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars 开花、结荚和种子发育期间的温度对两个蚕豆（Vicia faba L.）栽培品种的产量成分以及蛋白质、淀粉和低分子量碳水化合物积累的影响

Legume Science Pub Date : 2023-12-06 DOI: 10.1002/leg3.212

Anne Marthe Lundby, Wendy Waalen, Anne Kjersti Uhlen, Svein Halvor Knutsen, Anne-Berit Wold

{"title":"Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars","authors":"Anne Marthe Lundby, Wendy Waalen, Anne Kjersti Uhlen, Svein Halvor Knutsen, Anne-Berit Wold","doi":"10.1002/leg3.212","DOIUrl":"10.1002/leg3.212","url":null,"abstract":"The aim was to explore the impact of temperature during seed development on yield performance and seed quality in faba bean when grown at cool temperatures representative for high latitude regions. Two varieties, an early and a medium late maturing, were grown in climate chambers with three temperature regimes (day/night temperatures of 14°C/12°C, 19°C/12°C, and 24°C/12°C) from onset of flowering to maturation. Yield components were recorded, and the accumulation of protein, starch, and low molecular weight carbohydrates including the raffinose family oligosaccharides was followed during the accumulation phase until physiological maturity. The lower temperature regimes strongly delayed pod and seed development compared with 24°C/12°C. Temperature affected the number of pods per plant for the upper node group. Plants grown at 19°C had the highest total dry seed weight compared with plants grown at 14°C and 24°C. Temperature per se did not influence the content of starch, protein, and low molecular weight carbohydrates, while their accumulation followed the moisture content in the seed, and thus the seed development stage. The content of raffinose family oligosaccharides increased sharply when the seed moisture dropped below 70% and leveled off at about 40% and 50% moisture for verbascose and stachyose, respectively, coinciding with physiological maturity. The results provide more knowledge about the seed maturation and accumulation in faba bean under low temperatures, important for cultivation under high latitude regions.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.212","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138595882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans 超声波预处理和干燥方法对发芽绿豆干燥动力学和再水化的影响

Legume Science Pub Date : 2023-11-22 DOI: 10.1002/leg3.211

Fakhreddin Salehi

{"title":"Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans","authors":"Fakhreddin Salehi","doi":"10.1002/leg3.211","DOIUrl":"10.1002/leg3.211","url":null,"abstract":"Sprouting is one of the most traditional methods used to decrease most of the antinutritional elements in legumes. The assistance of ultrasound appears to enhance the drying step of the sprouted legumes. The aim of this study was to examine the influence of ultrasound pretreatment and drying methods (hot-air and infrared) on the drying time, mass transfer kinetic, effective moisture diffusivity (Deff), and rehydration ratio of sprouted mung beans. The ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 0, 5, 10, 15, and 20 min. The results showed that the ultrasonic pretreatment increased the moisture diffusion capacity (higher moisture loss) and reduced the drying time of sprouted mung beans. Also, the drying time of samples in the infrared dryer was significantly less than that in the hot-air dryer (p < .05). The Deff determined by Fick's second law was varied from 1.36 × 10−10 to 1.88 × 10−10 m2 s−1, and from 1.18 × 10−9 to 1.85 × 10−9 m2 s−1, for samples dried in hot-air and infrared dryers, respectively. Comparing the coefficient of determination (r), sum of squared error (SSE), and root mean squared error (RMSE) values of 10 models, it was concluded that the Midilli model represents the drying characteristics of sprouted mung beans better than the others. The rehydration ratio of dried samples in hot-air and infrared dryers increased when the ultrasound pretreatment time was increased. In general, the use of ultrasound pretreatment (about 20 min) and an infrared dryer is a promising drying technique for sprouted mung beans with higher mass transfer and a shorter drying time.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.211","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139250737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon 喀麦隆栽培的六个大豆品种的营养成分、植物化学和功能特性

Legume Science Pub Date : 2023-11-03 DOI: 10.1002/leg3.210

Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe-Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni

{"title":"Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon","authors":"Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe-Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni","doi":"10.1002/leg3.210","DOIUrl":"10.1002/leg3.210","url":null,"abstract":"The objective of this study was to evaluate the influence of different varieties on the nutritional composition, phytochemical, and functional properties of selected soybean varieties cultivated in Cameroon. Soybean varieties TGX 1835, TGX 2001-8DM, MAK SOY 1N, MAK SOY 3N, MAK SOY 4N, and SOUNG PUNGUNG 2400 were collected and analyzed for their nutritional composition (proximate composition and mineral content), oil quality (peroxide, thiobarbituric acid, iodine, and acid values), total phenolic content, and functional properties. Results of the proximate composition showed that soybean varieties MAK SOY 3N, MAK SOY 4N, and TGX 1835 had the highest protein and lipid contents. The calcium and potassium contents were expressively higher in soybean variety MAK SOY 4N. Soybean variety MAK SOY 3N portrayed the best magnesium, zinc, and iron contents. The oils from all the six soybean varieties exhibited very good chemical properties as far as their safety is concerned. TGX 1835, MAK SOY 4N, and SOUNG PUNGUNG 2400 had the highest total phenolic content. The functional properties presented by all six soybean varieties were similar. These new varieties can be exploited for their nutritional and technological properties. The population should be encouraged to produce and consume them.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.210","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135868291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A robust hydroponic-based system for screening red clover (Trifolium pratense) for Fusarium avenaceum 基于水培法筛选红三叶草（Trifolium pratense）对镰刀菌的研究

Legume Science Pub Date : 2023-10-19 DOI: 10.1002/leg3.209

Shridhar Jambagi, Christina Dixelius

{"title":"A robust hydroponic-based system for screening red clover (Trifolium pratense) for Fusarium avenaceum","authors":"Shridhar Jambagi, Christina Dixelius","doi":"10.1002/leg3.209","DOIUrl":"10.1002/leg3.209","url":null,"abstract":"Red clover (Trifolium pratense) is an important forage legume crop that suffers like most perennial crops from attacks by soil-borne pathogens. Fusarium root rot is one of the most serious diseases and at the same time problematic to identify resistance because of its hidden life in the soil. Current screening methods are laborious and hampered by limited reproducibility. To remedy this situation, we aimed to establish a simple and reliable hydroponics-based screening system to facilitate studies of red clover–Fusarium avenaceum interactions. First, the fungal spore concentrations were balanced toward the development of red clover plants grown hydroponically. We found that the optimum concentration was 30,000 spores in 2 L of hydroponic medium to ensure infection during the plant growth period in this system. The procedure was scaled-up to screen plants from 25 populations to identify red clover individuals with the improved resistance to F. avenaceum. Susceptible plants had approximately two-fold higher amounts of fungal DNA than resistant plants, demonstrating a correlation between the disease readings of the plants and pathogen DNA. We foresee this screening procedure meeting the needs of both applied breeding work and in-depth molecular studies of responses between this pathogen and its host plant. This method could be applied for the screening of other plant species for resistance to Fusarium spp. or to other root microbes.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.209","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135729894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exposure to TiO2 nanoparticles improves the physiological characteristics of drought-challenged chickpeas (Cicer arietinum L.) 二氧化钛纳米颗粒对干旱鹰嘴豆生理特性的影响

Legume Science Pub Date : 2023-10-13 DOI: 10.1002/leg3.208

Roya Ghorbani, Ali Ganjeali, Ali Movafeghi, Jafar Nabati

{"title":"Exposure to TiO2 nanoparticles improves the physiological characteristics of drought-challenged chickpeas (Cicer arietinum L.)","authors":"Roya Ghorbani, Ali Ganjeali, Ali Movafeghi, Jafar Nabati","doi":"10.1002/leg3.208","DOIUrl":"10.1002/leg3.208","url":null,"abstract":"Drought stress markedly affects plant growth and crop production. In turn, treatment with some metal-based nanoparticles (NPs) such as TiO2-NPs could improve the plant tolerance against drought stress. In the present study, the effects of different levels of moisture regime (40%, 60%, and 90% field capacity [FC]) in conjunction with various concentrations of TiO2-NPs (0, 5, 10, 20, and 40 mg. L−1) on chickpea were studied. Exposure of drought-challenged chickpea plants to TiO2-NPs raised antioxidant enzyme activity compared with plants grown under drought without TiO2-NP treatment. The highest activity of ascorbate peroxidase (APX) was observed at 40% FC and application of 40 mg. L−1 TiO2-NPs. Moreover, peroxidase (POX) activity has increased with the enhancing concentration of TiO2-NPs to 20 mg. L−1 at 90% FC. In comparison, the application of 40 mg. L−1 TiO2-NPs and decreasing levels of FC caused a rise in the activity of superoxide dismutase (SOD). Exposure to TiO2-NPs raised the amount of total phenols and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) at different levels of moisture regime. The content of malondialdehyde (MDA) at 60% FC has decreased by 22% after treatment with 20 mg. L−1 TiO2-NPs compared with control plants. Also, treatment with TiO2-NPs heightened the proline content, and the highest amount of proline was obtained at 40% FC by applying 20 mg. L−1 NPs. The treatment with TiO2-NPs in the moisture regimes led to higher chlorophyll and carotenoid production in chickpea plants. Taken together, the application of TiO2-NPs could raise the defense potential of chickpea plants against oxidative stress caused by the generation of reactive oxygen species.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.208","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135917891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of heat stress on seed protein quality in mungbean [Vigna radiata (L.) Wilczek] 热胁迫对绿豆种子蛋白质品质的影响[j]Wilczek]

Legume Science Pub Date : 2023-10-05 DOI: 10.1002/leg3.205

Divya Batra, Sanju Bala Dhull, Jyoti Rani, Meenakshi Meenakshi, Yogesh Kumar, Joyce Kinabo

{"title":"Effect of heat stress on seed protein quality in mungbean [Vigna radiata (L.) Wilczek]","authors":"Divya Batra, Sanju Bala Dhull, Jyoti Rani, Meenakshi Meenakshi, Yogesh Kumar, Joyce Kinabo","doi":"10.1002/leg3.205","DOIUrl":"10.1002/leg3.205","url":null,"abstract":"Abiotic and biotic stresses impair the productivity of agricultural crops. Among abiotic stresses, the higher temperature (i.e., heat stress) is unfavourable for plant growth and development. In recent years, the mungbean [Vigna radiata (L.) Wilczek] demand has been increasing, which can satisfy human protein requirements. However, its productivity and quality are negatively impacted by heat stress due to climate change. This requires a broadening scope of mungbean adaptation to warmer climates. Hence, the objective of this study was to assess the effects of heat stress on various mungbean genotypes for their seed protein characteristics (total seed protein content, proportion of four protein fractions, and electrophoretic patterns on SDS-gels). The 13 mungbean genotypes were grown under normal and heat-stressed conditions by sowing seeds at two different times, that is, the normal sowing time in the last week of March and late sowing in the last week of April in the experimental plots. In late-sown plants, the total seed proteins decreased by 4.1% to 9.3%. In addition, the relative proportion of glutelins and prolamins increased significantly while globulins and albumins decreased at high temperatures. Moreover, the intensity of polypeptides decreased under high temperatures. In our studies, some polypeptides appeared, and others disappeared in late-sown genotypes. The disappearance of bands reveals a higher rate of protein degradation than synthesis under heat stress. The detrimental effects of heat stress on seed protein characteristics studied were more prominent in MH 318, IPM 02-3 and PM-5 and less noticeable in MH 125, MH 421 and PDM 139 genotypes.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.205","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134975022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of elevation and soaking conditions on dry bean cooking time 海拔和浸泡条件对干豆蒸煮时间的影响

Legume Science Pub Date : 2023-09-23 DOI: 10.1002/leg3.207

Chelsea Didinger, Karen Cichy, Carlos A. Urrea, Madalyn Scanlan, Henry Thompson

{"title":"The effects of elevation and soaking conditions on dry bean cooking time","authors":"Chelsea Didinger, Karen Cichy, Carlos A. Urrea, Madalyn Scanlan, Henry Thompson","doi":"10.1002/leg3.207","DOIUrl":"10.1002/leg3.207","url":null,"abstract":"Dry beans and other pulses (e.g., chickpeas and cowpeas) are nutrient-dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is one such barrier, with consumers viewing the long cooking times of many pulses as a hurdle to higher consumption due to lack of time or fuel availability. Equipping consumers with simple, accessible ways to reduce pulse cooking time is one way to mitigate this barrier. Accordingly, this study assessed changes to cooking time when pinto beans (Phaseolus vulgaris L.) were cooked at four elevations using different soaking conditions, which reflect a combination of the soaking method and salt added to the soaking solution. There were seven different cooking conditions: soaking via the overnight or quick soak method in only water or in 1% sodium chloride (NaCl) or sodium bicarbonate (NaHCO3) solutions and a no soak with no salt added comparison. Using an overnight (12-h) soak or a quick soak resulted in similar reductions in cooking time compared to unsoaked beans. Soaking in NaCl and NaHCO3 solutions further decreased cooking time than when only water was used, with the shortest cooking times seen for NaHCO3. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water reduced the effect of elevation. This information was synthesized to give consumers practical tips to reduce cooking time.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.207","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135957737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0