A Quick Cooking Method for Broad Beans

Effects of micronization pretreatments on the physicochemical properties of navy and black beans (Phaseolus vulgaris L.)

“…In fact, soaking of beans with water or aqueous salt solutions prior to cooking has been used as a common strategy to reduce the cooking time for several decades (Al-Nouri & Siddiqi, 1982;Buckle & Sambudi, 1990;Garcia-Vela, del Valle, & Stanley, 1991;Iyer, Salunkhe, Sathe, & Rockland, 1980;Uzogara, Morton, & Daniel, 1988). In traditional cooking, beans are first soaked overnight to increase the availability of water in the seeds prior to cooking and, thereby accelerate starch gelatinization and protein denaturation reactions during cooking.…”

“…Effective soaking solutions to reduce cooking times in beans (no micronization included) include ethylenediaminetetraacetic (EDTA) (Aguilera andRivera, 1992, Scanlon et al, 1998), sodium bicarbonate (Buckle & Sambudi, 1990;de Leon, Elias, & Bressani, 1992), sodium tripolyphosphate (Scanlon et al, 1999), a mixture of carbonates and phosphates (Al-Nouri & Siddiqi, 1982;Scanlon et al, 1998), sodium chloride (Ros & Rincon, 1991), and calcium chloride (Drake & Muehlbauer, 1985). Scanlon et al (1998) proposed the use of either a mixture of citric (10 g/l) and ascorbic acid (20 g/l) or EDTA (150 mg/l) pretreatments as the most effective tempering solutions for reducing hardness of lentils.…”

The effect of diverse treatments on biophysical characteristics of red kidney beans

“…While water alone aids in reducing cooking times, the use of dilute solutions of salts, acidulates, and/or alkali may be even more effective. Effective soaking solutions to reduce cooking times in beans (no micronization included) include ethylenediaminetetraacetic (EDTA) (Aguilera and Rivera, 1992;Bellido et al, 2006), sodium bicarbonate (Buckle and Sambudi, 1990;De leon et al, 1992), sodium tripolyphosphate (Scanlon et al, 1998), ethylenediaminetetraacetic (EDTA) a mixture of carbonates and phosphates ( Scanlon et al, 1998;Al-Nouri and Siddiqi, 1982), sodium chloride (Ros and Rincon, 1991) and calcium chloride (Drake and Muehlbauer, 1985). Recent studies proposed the use of either a mixture of citric(10 g/l) and ascorbic acid (20 g/l) or EDTA (150 mg/l) pretreatments as the most effective tempering solutions for reducing hardness of lentils (Scanlon et al, 1998;Bellido et al, 2006).Tempering solutions containing a mixture of carbonates and phosphates have more reduced cooking times of micronized lentils (Zhao, 2000) and pea (Toews, 2001).…”

The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.)

“…Efforts have been made to develop a process for preparing both quick-cooking and pre-cooked dry beans. Numerous studies have investigated the effect of soaking or the use of tempering solutions to obtain a reduction in cooking time (Rockland and Metzler 1967;Rockland and others 1977;Al-Nouri and Siddiqi 1982;Uzogara and others 1988;Buckle and Sambudi 1990;Garcia-Vela and others 1991). However, difficulties in handling and storage of wet seeds have restricted the use of these approaches.…”