EFFECT OF SOAKING ON THE COOKING QUALITY AND COLOUR PARAMETERS OF COMMON BEANS (Phaseolus Vulgaris L.)

Abstract

The purpose of this paper was to determine the colour changes under the influence of  beans  soaking  in  sodium  bicarbonate  solution,  followed  by  drying,  to  obtain  dry  beans  with  a reduced cooking time. Two common beans varieties were stored in a cabinet at room temperature and their organoleptic properties were analyzed. The colour changing from the different treatments soaking beans samples was measured by lightness values  (L*),  chroma  index  parameter  (C*)  and  hue  angle or  coloration  (H*)  values.  The  result indicated a change in Hunter parameters, L* and C*. Soaking in sodium bicarbonate solution produced significant reductions in cooking time for dry beans of  the  two  varieties.  The  cooking  time  decreased from  120  min  to  75  when  using  5%  sodium bicarbonate soaking solution for white beans, and 60 to 30 min for the red beans, respectively.