The objectives of this research were to compare processing of green beans at 15 psig with processing at ten psig to determine if differences in ascorbic acid retention, energy consumption and eating quality would result. Green beans were processed, according to current USDA recommendations (ten psig for 20 minutes), at ten psig for 43 minutes, and at 15 psig for 15 minutes. A significant difference among the three treatments was found in energy consumption, with processing beans at ten psig for 43 minutes requiring significantly more energy than the other two treatments. There were no significant differences among the three treatments in ascorbic acid retention as determined by the 2,4 dinitro‐phenyl hydrazine method, and in eating quality as indicated by the results of triangle sensory tests, or in Warner‐Bratzler shear values.
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