,_ I.-. ., ATE” mu 1 Wm WWW 3 00056 78 8 w ‘ t \ t 1 Ligg—RARY Michigan State University This is to certify that the dissertation entitled EFFECT OF SELECTED STORAGE CONDITIONS ON DEVELOPMENT OF HARD-TO-COOK PHENOMENON IN DRY BEANS presented by Jaffer Sadiq Dhahir has been accepted towards fulfillment of the requirements for Ph. D. degreein Food Science WMQ MJ/Wéyz Mark A. Uebersax Major professor ‘Date 1 - 27 - 1988 MS U is an Afl‘mmm've Action/Equal Opportunity Institution 0-12771 MSU RETURNING MATERIALS: Place in book drop to LJBRARJES remove this checkout from “ your record. FINES win be charged if book is returned after the date stamped below. r JANIAAW? {353,553 EFFECT OF SELECTED STORAGE CONDITIONS ON DEVELOPMENT OF HARD-TO-COOK PHENOMENON IN DRY BEANS A Dessertation Submitted to the faculty of Michigan State University by J affer S. Dhahir In Partial Fulfillment of the requirements for the Degree of Doctor of Phi1030phy in Food Science December 1987 Abstract Effect of Selected Storage Conditions on Development of Hard-to-Cook Phenomenon in Dry Beans BY Jaffer S. Dhahir Four (Phaseolus vulgaris L. ) cultivars: navy (Seafarer), black (Black Turtle Soup, BTS), pinto (Oletha) and kidney (Montcalm) were adjusted to various moisture levels and stored under nitrogen, carbon dioxide and air at 5, 20 and 35°C for up to nine months. Following _storage, beans were canned under standard conditions and quality characteristics evaluated. Selected samples were evaluated for cellular structure and gelatinization properties under scanning electron microscope (SEM). The temperature and moisture content of stored beans had significant effects on quality characteristics: soaked weight, drained weight, color coordinates, shear force and dried residue. The raw bean sections showed clear differences in cells and protein properties due to different storage conditions. The starch granules exhibited the same behavior upon different storage conditions, however, starch from hard beans was unextractable by water, and well extracted by sodium hydroxide solution. Beans were dry roasted using sand at 150 or 200°C for 1 to 10 minutes. The roasted beans were stored and then evaluated for quality characteristics. Roasting the beans before storage under high temperature and high moisture (35°C and 18% ) improved the quality of beans by decreasing the development of hardness and improving the color as compared to the raw beans stored under the same storage conditions. Also, representative samples of the hardness levels (soft, medium and hard) were cooked for one hour at two temperatures (60 and 90°C) in distilled water or 150 ppm Ca++ and evaluated under SEM. Results indicated that calcium ion significantly influenced cookability of 35°C stored beans (hard beans) in all cotyledon segments, however, only slight differences were shown for beans stored at 5°C (soft beans). To My Family ii ACKNOWLEDGMENT I wish to express my appreciation to my major professor Dr. Mark A. Uebersax, for his guidance, indulgence, and enco- uragement throughout my graduate program. Appreciation is also extended to Drs. M. E. Zabik, G. L. Hosfield, C. M. Stine and R. Herner, for serving members of the guidance committee. My thanks to 128 FSC lab students including: Andrew, Janet Julie, Mitchell, Naruemon, Songyos, and Zhang-hao for their help and support. Appreciation is also extended to my friends T. Zanati and S. Alani for their help and encouragment. Finally, my deepest gratitude goes to my wife, Iman A. Khalil, for her understanding and support. iii TABLE OF CONTENT LIST OF TABLES ................................. LIST OF FIGURES ............. ....... .... ........ LIST OF FLOW CHARTS ...... ..... .................. LIST OF PLATES ................................. INTRODUCTION .................................. REVIEW OF LITERATURE ........................... Bean Damage ............................... Dry Bean Storage Conditions ............... Effect of Temperature, Relative Humidity and Time............ MOld GrOWth O O O O O O O O I O O O I O O O O O O O O O 0 O O O O O O O O 0 Hard Shell and Hard to Cook Phenomenon .... Hard to coax Beans O C O O O O O O O O I O 0 O O O O O O O O O I 0 Bean Physical and Chemical Characteristics 0.00.00.00.0000000000000000 Bean Color ........................... Bean Flavor ................... ...... . Drained Weight ................ ...... . Bean Texture ......................... Bean microstructure................... Bean Processing ........................... Bean Soaking ........... .............. iv Page viii xiii xviii xix 12 14 19 19 21 23 24 27 31 31 Soak Water Additives .... Dry Bean Cooking and Canning ......... MATERIAL AND ME THODS 0.0.0.0.... source Of BeanSOOOOOOOOOOOOOOOOO0.0.0.0.... Bean Handling and moisture Adjustment ..... Experimental Procedure .................... Study 1: Effect of Storage Condit- ions on the Quality Characteristics of Raw and processed Beans ........... Study 2: Storage Stability of Frehly Harvested and Roasted Beans Study 3: The Effect of Ca+ Cooking of Beans Stored under Different conditionSo0000000000000...ooooooooooo Bean Processing and Analyses............... Bean Soaking and Blanching ........... + Can Filling, Brining and EXhausting OOOOOOOOOOOOOOOOOOO... Sealing and Thermal Processing .. Canned Bean Storage ............. Evaluation ...................... Ions on Bean Cookability ........ ........ Objective Color Measurement ..... Drained Weight Visual Examination of Processed Beans 33 35 38 38 38 39 39 42 44 45 45 46 47 47 48 48 49 49 50 Processed Bean Texture .......... Chemical Analyses ......... ........... Moisture ........................ Total protein ................... Total Soluble Protein ........... Total Soluble Solids ....... ..... Soluble Pectin .................. Bean Microstructure .................. Raw Bean Microstructure ......... Extracellular Starch Microstructure .................. Calcium Ion and Bean Microstructure .................. Statistical AnaIYSiS ......OOOOOOOOOOOOO... RESULTS AND DISCUSSION ...OOOOOOOOOOOOOOOO-OOOOO Study 1: Effect of Storage Conditions on the Quality Characteristics of raw and processed beans ....................... Effect of Storage Conditions on Cooking Time Of Raw Beans ......OOOOOOOOOOOOOO Effect of Storage Conditions on canned Bean product.... ..................... Navy (Seafarer) ..... ........... Black (BTS) . ........ ... ......... Pinto (Oletha) ...... .......... Kidney (Montcalm) ............... vi 51 52 52 52 53 53 54 55 55 56 58 59 61 61 61 70 70 90 106 127 All Cultiv Physico-Chemica beans Stored fo under selected Effect of Fractions Effect of on Pectin Effect of on Raw bea Effect of and Heat T Gelatiniza Conclusions of Study 2: Storage Sta Harvested and Roaste Study 3: The Effect on Cookability of Be Different Conditions CONCLUSIONS 0.00.00.00.00 LIST OF REFERENCES ...... ars 0.0000000000000000. 1 Analysis of Dry r nine months Conditions ............ Storage on Protein and Soluble Solids .... Storage Conditions SOlubility 00.00.000.00 Storage Conditions n Microstructure ...... Storage Conditions reatment on Extracellular tion of Starch ........ Study1000000000000000 bility of Freshly d Beanss ................... of Calcium Ions ans Stored under 0.000.000.000000000000 000.00.000.000000000... 0.000.000.0000000000000 vii 141 156 156 166 170 180 189 192 224 235 239 LIST OF TABLES Table 1. Analysis of variance of cooking time (min) of three bean cultivars stored under three gas atmospheres at two temperatures and three moistures for three months .......... 2. Mean values of cooking time of navy (Seafar- er) beans stored under three gas atmospher- es at three temperatures and moistures for three months .................................. 3. Mean values of cooking time of pinto (Olet- ha) beans stored under three gas atmospheres at three temperatures and moistures for three months .................................. 4. Mean values of cooking time of Kidney (Mont- calm) beans stored under three gas atmosphe- res at three temperatures and moistures for three months .................................. 5. Analysis of variance of surface color of dry and processed navy (Seafarer) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ............... 6. Mean values of surface color for navy (Seafarer) beans stored under nitrogen gas atmosphere at three temperatures and moistures for nine months ............................... 7. Analysis of variance of quality characteris- tics of dry, soaked and processed navy Seafarer) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ............... 8. Mean values of clumps and splits for navy (Seafarer) beans stored under nitrogen gas atmosphere at three temperatures and moistures for nine months ............... ...... viii page 62 63 65 67 71 73 75 84 10. 11. 12. 13. 14. 15. 16. Analysis of variance of moisture and mass ratio index measurments of dry, soaked and processed navy (Seafarer) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ........... Analysis of variance of surface color of dry and processed black (BTS) beans stored under three gas atmospheres at three temperatures and two moistures for up to nine months ....... Mean values of surface color for black (BTS) beans stored under nitrogen gas atmosphere at three temperatures and two moistures for nine months ..................... Analysis of variance of quality characteris- tics of dry, soaked and processed black (BTS) beans stored under three gas atmospheres at three temperatures and two moistures for up to nine months ................................ Mean values of clumps and splits for black (BTS) beans stored under nitrogen gas atmosphere at three temperatures and two moistures for nine months ..................... Analysis of variance of moisture and mass ratio index measurements of dry, soaked and processed black (BTS) beans stored under three gas atmospheres at three temperatures and two moistures for up to nine months ....... Analysis of variance of surface color of dry and processed pinto (Oletha) beans stored under three gas atmospheres at three temperatures and two moistures for up to nine months 00.000.00.00000000...0...... 00000000 Mean values of surface color for pinto (Oletha) beans stored under nitrogen gas atmosphere at three temperatures and moistures for nine months ..................... ix 88 91 93 94 103 107 109 111 17. 18. 19. 20. 21. 22. 23. 24. Analysis of variance of quality characteris- tics of dry, soaked and processed pinto (Oletha) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ............... Mean values of clumps and splits for pinto (Oletha) beans stored under nitrogen gas atmosphere at three temperatures and moistures for nine months ..................... Analysis of variance of moisture and mass ratio index measurements of dry, soaked and processed pinto (Oletha) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ........... Analysis of variance of surface color of dry and processed kidney (Montcalm) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months .........000.0.0.0...0.00.00.00.00000000 Mean values of surface color for kidney (Montcalm) beans stored under nitrogen atmosphere at three temperatures and moistures for nine months ..................... Analysis of variance of quality characteris- tics of dry, soaked and processed kidney (Montcalm) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ............... Mean values of clumps and splits for kidney (Montcalm) beans stored under nitrogen gas atmosphere at three temperatures and moistures for nine months .....-............... Analysis of variance of moisture and mass ratio index measurements of dry, soaked and processed kidney (Montcalm) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months ........... 112 122 125 128 130 131 140 144 25. Analysis of variance of surface color of dry and processed four bean cultivars: navy (Seafarer) , black (BTS), pinto (Oletha) and kidney (Montcalm) stored under three temperatures and two moistures for up to nine months .............................. ..... 146 26. Analysis of variance of quality characteris- tics of dry, soaked and processed four bean cultivars: navy (Seafarer), black (BTS), pinto (Oletha) and kidney (Montcalm) stored under three temperatures and two moistures for up to nine months ................................ 149 27. Analysis of variance of moisture and mass ratio index measurements of dry, soaked and processed four bean cultivars: navy (Seafar- er), black (BTS), pinto (Oletha) and kidney (Montcalm) stored under three temperatures and two moistures for up to nine months ....... 157 28. The correlation coefficient between drained weight and other quality characteristics for four bean cultivars stored under three gas atmospheresat three temperatures and moistures for up to nine months ......................... 159 29. The correlation coefficient between shear force values and other quality characteris- tics for four bean cultivars stored under three gas atmospheres at three temperatures and moistures for up to nine months ........... 160 30. Analysis of variance of total and soluble protein and solids of four bean cultivars stored at three temperatures and 18% moistu- re for nine months ........................... 161 31. Total and soluble protein and solids of four bean cultivars stored at three temperatures and 18% moisture for nine months .............. 162 32. Analysis of variance of pectin fractions of four bean cultivars stored at three temperatures and 18% moisture for nine months ................................ ........ 167 xi 33. 34. 350 36. 37. 38. 39. Soluble pectin of four bean clutivars stored at three temperatures and 18% moisture for nine months ...................... Analysis of variance of bean evaluation parameters of three bean cultivars roasted at two temperatuges for three periods of time and stored at 5 & 35 C for five months ........... Soaked weight of three bean cultivars (18% moisture) roasted at two temperatures for 0 three periods of time and stored at 5 & 35 C for five months ............................... Drained weight of three bean cultivars (18% moisture) roasted at two temperatures for three periods of time and stored at 5 & 35 C for five months ............................... O Shear force of three bean cultivars (18% moisture) roasted at two temperatures for 0 three periods of time and stored at 5 8 35 C for five months ............................... Dried residue of three bean cultivars (18% moisture) roasted at two temperatures for 0 three periods of time and stored at 5 & 35 C for five months ............................... Subjective rating 08 bean cookability from SEM micrographs (90 C/l hr) 0.0.0.0000000000000 xii 168 193 194 201 212 218 232 Figure 10. LIST OF FIGURES Cooking time for navy beans stored under three gas atmospheres at three temperatures and two moistures for three months ........... Cooking time for pinto beans stored under three gas atmospheres at three temperatures and two moistures for three months ........... Cooking time for kidney beans storted under three gas atmospheres at three temperatures and two moistures for three months ........... Cooking time for three bean cultivars stored under three gas atmospheres at three temper- atures and moistures for three months ........ Soaked weight of navy beans stored under three gas atmospheres at three temp- eratures and mositures for up to nine months .00....0.0.0....0.0.0.0000000000000000. Soaked weight of navy beans stored under nitrogen atmosphere at three temp- eratures and mositures for nine months ....... Drained weight of navy beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Drained weight of navy beans stored under nitrogen atmosphere at three temperatures and mositures for nine months Dried residue of navy beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Dried residue of navy beans stored under nitrogen atmosphere at three temperatures and mositures for nine months xiii page 64 66 68 69 77 78 80 81 82 83 Shear force of navy beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .... ...... 86 Shear force of navy beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ 87 Soaked weight of black beans stored under three gas atmospheres at three temp- eratures and two mositures for up to nine months ....................................... 96 Soaked weight of black beans stored under nitrogen atmosphere at three temp- eratures and two mositures for nine months ... 97 Drained weight of black beans stored under three gas atmospheres at three temperatures and two mositures for up to nine months ...... 99 Drained weight of black beans stored under nitrogen atmosphere at three temperatures and two mositures for nine months ............ 100 Dried residue of black beans stored under three gas atmospheres at three temperatures and two mositures for up to nine months ...... 101 Dried residue of black beans stored under nitrogen atmosphere at three temperatures and two mositures for nine months ............ 102 Shear force of black beans stored under three gas atmospheres at three temperatures and two mositures for up to nine months ...... 104 Shear force of black beans stored under nitrogen atmosphere at three temperatures and two mositures for nine months ............ 105 Soaked weight of pinto beans stored under three gas atmospheres at three temp- eratures and mositures for up to nine months ....................................... 115 xiv 22. 23. 24. 25. 26. 27. 28. 29. 30. 310 32. Soaked weight of pinto beans stored under nitrogen atmosphere at three temp— eratures and mositures for nine months ....... Drained weight of pinto beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Drained weight of pinto beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ Dried residue of pinto beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Dried residue of pinto beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ Shear force of pinto beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Shear force of pinto beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ Soaked weight of kidney beans stored under three gas atmospheres at three temp- eratures and mositures for up to nine months . Soaked weight of kidney beans stored under nitrogen atmosphere at three temp- eratures and mositures for nine months ....... Drained weight of kidney beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Drained weight of kidney beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ XV 116 117 118 119 120 123 124* 133 134 136 137 33. 34. 35. 36. 37. 38. 39. 40.. 41. 42. 43. Dried residue of kidney beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Dried residue of kidney beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ Shear force of kidney beans stored under three gas atmospheres at three temperatures and mositures for up to nine months .......... Shear force of kidney beans stored under nitrogen atmosphere at three temperatures and mositures for nine months ................ The relationship between the cooking time and the shear force for three cultivars stored under nitrogen for three months ....... Total and soluble protein and solids of four cultivars (18%) moisture) stored at three temperatures for nine months ........... Soluble pectin of four bean cultivars (18% moisture) stored at three temperatures for nine months 0.0.0.000000000000.00.000.00. Soaked weight of navy beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ....... Soaked weight of black beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ........ Soaked weight of kidney beans (18% moisture) roasted at two tempesatures for three times and stored at 5 & 35 C for five months ....... Drained weight of navy beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ....... xvi 138 139 142 143 155 163 169 195 197 199 202 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. Drained weight of black beans (18% moisture) roasted at two tempesatures for three times and stored at 5 & 35 C for five months ....... Drained weight of kidney beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months .. ..... Surface color of navy beans (18% moisture) roasted at two tempesatures for three times and stored at 5 & 35 C for five months ..... Surface color of black beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Surface color of kidney beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Shear force of navy beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Shear force of black beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Shear force of kidney beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Dried residue of navy beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Dried residue of black beans (18% moisture) roasted at two tempegatures for three times and stored at 5 & 35 C for five months ..... Dried residue of kidney beans (18% moisture) roasted at two tempegatures for three times and stored at 5 8 35 C for five months ..... xvii 203 205 207 209 211 213 215 216 219 221 222 LIST OF FLOW CHARTS Flow chart 1. Procedural diagram of roasted bean study OC...O.......COOCOOOOOOOOOOOOOO. 2. Procedural diagram of the dry bean study ...O......OOOOOOOOOOOOOOOOOOO... xviii page 40 43 Plate LIST OF PLATES Horizontal sections of kidney (Montcalm) bean cotyledon, fixed with 4% glutaraldehyde for 24 hours at 4 C before critical point drying. Seed storagg conditions: 9 months at (§%) moisture ang (Y C) temperaSure. 1a= 14%, 8 C: lb= 14%, 20 C; 18= 14%, 35 C; lg= 18%, 5 C; le= 18%, 20 C; 1f= 18%, 35 C. Bar= 100 um.... ..... Horizontal sections of kidney (Montcalm) bean cotyledon, fixed with 4% glutaraldehyde for 24 hours at 4 C before critical point drying. Seed storags conditions: 9 months at (g%) moisture ang (Y C) temperagure. 2a= 14%, 5 C: 2b=014%, 20 C; 2c= 13%, 35 C: 2d= 18% moisture, 5 C: 2e= 18%, 20 C; 2f= 18%, 35 C. Bar= 50 um.... Horizontal sections of pinto (Oletha) bean cotyledon, fixed with 4% glutaraldehyde for 24 hours at 4 C before critical point drying. Seed storagS conditions: 9 months at (g%) moisture ang (Y C) temperaSure. 3a= 14%,05 C; 3b= 14%, 20 C: 38= 14%, 35 C: 3g= 18%, 5 C; 3e= 18%, 20 c; 3f= 18%, 35 c. Bar = 20 um...... Horizontal sections of pinto (Oletha) bean cotyledon, fixed with 4% glutaraldehyde for 24 hours at 4 C before critical point drying. Seed stored for 3 months with 18% moisture and two temperatures (4a= 5 C, 4b= 35 C). Bar= 7 um... Horizontal sections of navy (Seafarer) bean cotyledon, air dried without fixation. Seed storagg conditions: 9 months at (g%) moisture ang (Y C) temperagure. 5a= 14%,05 C; 5b= 14%, 20 ; 5c= 14%, 35 C; 5d= 18%, 5 C; Se= 18%, 20°C; 5f= 18%, 35°C. Bar= 50 um.............. xix Page 172 173 174 175 176 Horizontal sections of black (BTS) beans and navy (Seafarer) bean cotyledon, air dried without fixation. Seed storage 80nditions: 9 months at (183) moisture agd (X C) tempsrature. Navy/Black: 5 C, 6a/6d: 20 C, 6b/6e; 35 C, 6c/6f. Bar= 7.................................... 179 Scanning electron micrographs of raw starch extracted with water (1a, 1c, and 1e) and NaOH (1b, 1d and 1f) from navy (Seafarer) beans stored at three temperatures (5, 20 and 35 S) and 18% moisturs for nine monShs. 1a, 1b = 5 C; 1c, 1d= 20 C; 1e, 1f= 35 C....................... 181 Scanning electgon micrographs of starch cooked in water at 75 C for 15 minutes following extraction from navy (Seafarer) bgans stored at three temperatures (5, 20, and 35 C) and 18% mogsture for ning months. 2a, 2b= 5 C; 2c, 2d= 20 c; 2e, 2f= 35 c............................. 183 Scanning electson micrographs of starch cooked in water at 77 C for 15 minutes following extraction from navy (Seafarer) bSans stored at three temperatures (5, 20, and 35 C) and 18% moisture for nine months. 3a, 3b= 5 C; 3c, 3d= 20 C; 3e, 3f= 35 C............................. 185 Scanning electgon micrographs of starch cooked in water at 80 C for 15 minutes following extraction from navy (Seafarer) bgans stored at three temperatures (5, 20, and 35 CA and 18% moisture for nine months. 4a, 4b= 5 C; 4c, 4d= 20 C: 4e, 4f= 35 C ............................ 186 Scanning electgon micrographs of starch cooked in water at 85 C for 15 minutes following extraction from navy (Seafarer) bSans stored at three temperatures (5, 20, and 35 CA and 18% moisture for ning months. 5a, 5b= 5 C: 5c, 5d= 20 C: 5e, 5f= 35 C ............................ 187 XX 12. 13. 14. 15. Scanning electron micrographs of cotyledon mid sections of navy (Seafarer) beans stored at three temperagures and moistures (M) (5 and 10; 20 and 14: 35 C and 18% moisture respectively) for nine months and ooked at 60 C forol hour in O+and 150 pgm Ca solutions.+1a= 5 C as 10%M, 0 Ca ; 1b= §+C at 10%g, 150 Ca ; lc= 29+C at 14%g, 0 Ca ; 1d= 29+C at 14%g, 150 Ca ; le= 35+$ at 18%M, 0 Ca : 1f= 35 C at 18%M, 150 Ca ...................................... 225 Scanning electron micrographs of cotyledon mid sections of navy (Seafarer) beans stored at three temperatures and moistures (M) (5 and 10; 20 and 14; 35 C and 18% moistuge respectively) for nine months and+$ooked at 90 C forol hour in 0 and 159+ppm Ca 0 solutions. 2a= 5+$ at 10%Mb 0 Ca ; 2b= 5 C+$t 10%M, 850 Ca ; 2c= 20 C++ at 14%5, 0 Ca : 2d= 29+C at 14%g, 150 Ca 2e= 35+$ at 18%M, 0 Ca : 2f= 35 C at 18%M, 150 Ca ...................................... 227 Scanning electron micrographs of outer (3a and 3b) middle (3c and 3d) and inner (3e and 3f) cotyledon parts of navy (Seafarer) beans stored atotwo temperatures and moistures (M) (5 and 10: 35 C and 18% moisture rsspectively ) for nine months an§+cooked at 90 C for 1 hour in water (0 ppm Ca ). 3a,o3c and 3e= 5 C at 10%M: 3b, 3d and 3f= 35 C at 18%M ................... 230 Scanning electron micrographs of outer (4a and 4b) middle (4c and 4d) and inner (4e and 4f) cotyledon parts of navy (Seafarer) beans stored at two temperatures and moistures (M) (5 and 10: 35 C and 18% moisture respectively) for nine months and cooked at 90 C for 1 hgur in 150 ppm Ca solutions. 3a, 4c and 4e= 5 C at 10%M: 4b, 4d and 4f= 35 C at 18%M ................. 231 xxi INTRODUCTION Historically, dry edible beans have represented an important nuritional resource in the underdeveloped and developed countries. They have been used as an important dietary source of protein, vitamins and minerals, and calories. Further, it is important to study the quality of beans for processing because the state of Michigan is one of the leading states for dry bean production and a leader in the export market. A majority of the edible dry beans belong to the genus Phaseolus. The common commercial classes include : 1- white beans (navy or pea and small white) and 2- A variety of colored beans (kidney, pinto, black and cranberry.) Considerable previous research has been conducted on the quality of dry and processed beans. The most important quality parameters in dry and processed beans include: 1- color, 2- flavor, 3f mold growth, 4- seed coat cracking, 5- hard cooking, 6-texture, 7- microstructure, 8- drained weight, 9- canned bean splits and appearance. A review of the available literature concerning various parameters and. factors which affect quality of storage, soaking and processing conditions is presented. The objectives of this research were to evaluate dry bean storage conditions and selected pre-storage roasting treatments on the quality and control of hard-to-cook phenomenon (HTC) of dry edible beans including : 1- cooking and canning quality, 2- compositional changes and 3- microstructure. Four cultivars of beans, navy (Seafarer), black (Black Turtle Soup, BTS), pinto (Oletha), and kidney (Montcalm) were stored with various moistures (10, 14, 18%), temperatures (5, 20, 35°C) and under selected gas environments (N2, C02, and air) for up to 9 months. Quality was assessed by "pin drop" cooking (Mattson procedure) and canning techniques. Microstructure and chemical compositional analyses of raw and cooked products were evaluated during these studies. Navy (Seafarer), black (BTS) and kidney (Montcalm) beans were dry roasted in hot sand at (150 - 200°C) for 1 - 10 minutes prior to storage at 5 and 35°C at 18% moisture for five months. REVIEW OF LITERATURE Bean Damage One factor which governs the keeping quality of beans in addition to storage conditions is the original quality of bean seeds. Starting with sound and intact seeds under suitable conditions (low temperature and low moisture) stored beans will remain at high quality for an extended storage time (1 - 2 years). Some beans arrive for storage in a damaged condition due to harvest and handling abuse. This decreases the overall quality and shelf life of stored beans and subsequently of the canned Preducts . ‘Damage to beans may begin in the field due to imPrOper growing or harvesting conditions. Further, sorting and Cleaning may impart damage. Factors involved include insect, disease, mechanical and bin-burn damage, foreign material of infestation, and mold development (Dajani, L\ 1977). It has been found that beans initially damaged during harvest are likely to be more susceptible to damage from subsequent handling and processing (Hoki and Pickett, 1972). The most common types of damage are cracked skin or checked seed coats, and complete splitting of the beans. These defects are caused by improper seed handling during harvesting and drying. If these seeds are canned, they will result in a highly disintegrated and unattractive product because solids are released from split seeds causing clumping of beans and firm gelatinization of the sauce. The mechanical factors are mainly seed coat breakage and splitting of cotyledons resulting from handling in harvesting and cleaning. Because temperature, rainfall and other weather conditions during growth, dry bean are subject. to cracking, hard seed coats and other problems that can affect processing procedures (Connie et al., 1979 ). Splits were affected by bean type,initia1 moisture content and storage time. Adams and Bedford (1975) stated that, as a general rule, the larger and more irregular ShaPedseeds are the more sensitive to mechanical damage they become. Thus, the smaller, more nearly rounded seeds, aI'e'more resistant to damage. Seeds of soybean cultivars Williams and Clark 63 were imbibed at 10, 30, and 50°C. After 12 hrs, up to 83% of the cotyledons had cracked regardless of temperature. Seed imbibed in mannitol solutions (0.1 to 1.0 M) reduced the cotyledons cracking by about 80%, and 60% for Williams and Clark 63 respectively ( Sorrells and Pappelies, 1976) A comprehensive study of soaking and processing conditions for selected dry beans was conducted by Nordstrom and Sistrunk (1977). The percent splits were much higher in kidney, and there was change with treatment and storage time. Although differences in percent splits among the soak times were not significant, beans in the 14 hours soak had fewer splits. Beans canned in water had significantly more splits than those processed in tomato sauce. It was suggested that perhaps the insoluble complexes produced by the amylose component of starch with organic acids rendered more rigid starch helices (Nordstrom and Sistrunk., 1977 ). Dry Bean Storage Conditions Effect of Temperature, Relative Humidity and Time Burr et al.(1968) suggested that as temperature increased the cooking time increased in Phaseolug yglgarig . Antunes and Sgarbieri (1979) indicated that a negative bean hydration correlation was observed when storage temperature was increased. They also introduced data which suggested a direct relationship between lower holding temperature and lower relative humidity with reduced bean cooking time. In addition to storage temperature, storage time plays a vital role in bean quality. Burr and Ron (1966) observed that pinto beans, subjected to prolonged storage for one year, needed 62 minutes at 121°C to cook until tender as opposed to a cooking time of 23 minutes for freshly harvested beans from same lot. This increase in cooking time with increased storage time has been consistently reported by other researchers (Morris, 1963 and 1964: Burr et al. 1968; Bedford, 1972). As the length of dry bean storage increases, in addition to increased cooking time, a decline in the nutritive value may result. Antunes and Sgarbieri (1979) observed a drop in available methionine and cysteine with increased storage time. Burr (1973) reported that during prolonged storage, the thiamin concentration declined with no change in niacin or riboflavin. Molina et al.(1975) also reported a decrease in protein efficiency ratio (PER) for stored beans due to a long cooking time. Morris (1964) stated that the reduction of 15°F in storage temperature had the same effect as the decrease of 0.6% moisture content to yield an equivalent short cooking time. Uebersax and Bedford (1980) reported that deterioration rate both in discoloration and mold growth was minimized in beans stored at 55°F under relative humidities ranging from 75 - 100%. The influence of increased storage temperature became greater at higher relative humidity. Vongsarnipigoon et al. (1981) suggested that optimum bean quality was obtained from dry beans stored at 14% moisture and 70°F. Recommendations to prevent storage loss of dry beans due to hardening (Mejia, 1980) include: 1- beans should be stored at the lowest possible moisture content and 2- beans should be stored in a dry and cool environment. Aeration with proper flow rate, relative humidity and temperature improve the stored bean quality. Aeration, is the practice of moving air at low flow rate to cool all beans in a bin to prevent moisture migration (Maddex, 1978) Gloyer (1928) described a storage induced defected termed "hardshell" in which seeds did not imbibe water . It was reported by Gloyer (1928) that the lower the humidity of the storage atmosphere, the higher percentage of hardshell beans. These cooking features were characterized by Bourne (1967) who showed that hardshell beans tend to be smaller in size than the non-hardshell beans. Molina et al.(1975) observed the hardness of black beans stored at 25°C and 70% RH for nine months. They observed that if heat treatment was applied to beans prior to storage, the hard-to-cook phenomenon could be reduced. Varrino-Marston and Deomona (1979) reported that black beans stored at high relative humidities, such as 85%, underwent a greater rate of electrolyte leakage during soaking than beans stored at normal relative humidities. This suggested that, during high relative humidity storage, aging occured which resulted in cotyledon deterioration. This deterioration may contribute to the hard-to-cook phenomenon. During storage of high moisture beans there may be a development off odor or off flavors, lipid oxidation, darkening in color and hard shell effect. Morris (1963) reported low moisture beans maintained good quality. As the moisture content rises, off-flavors are observed along with a large increases in free fatty acids. According to Muneta (1964) these off-flavors occurred because of the high concentration of polyunsaturated fatty acids which underwent autoxidation leading to off-flavors. Thus, storage conditions establishing low moisture beans should be maintained. Storage of low moisture beans containing a few localized high moisture beans could result in localized increased microbial activity and spoilage (McCurdy et al., 1980). Burr and Ron (1966) reported that keeping beans at low moisture content is essential to preserve their cooking quality. Morris (1964) observed little change in cooking time of low moisture storage of pinto, navy, and large lima beans. Burr et al. (1968) reported an increase in cooking time with high moisture stored beans. This is in accord with the work of Rockland (1963) who observed that beans with an initial moisture content of 9.9% required only one fifth the time to cook than those stored for five months at 32.2°C with initial moisture content of 13.3%. VonMollendroff and Priestly (1979) also reported on this phenomenon, they concluded that the acceleration of hardness occurs rapidly as the moisture content is raised above 13%. Jackson and Varriano-Marston (1981) stated chemical deterioration as shown in samples held at high temperature and relative humidity. Varriano-Marston (1981) concluded that cooking time was inversely proportional to moisture content in black beans. Mold Growth Another important factor which affects bean quality is the mold growth on beans . Mold growth usually develops on bean exposed to severe storage conditions, such as high 10 moisture content, high relative humidity and warm temperature of storage. Saettler (1972) suggested that production diseases such as bacterial blight and root rot may influence the mold level of beans after harvest. Bedford (1972) reported that the mold growth of beans stored in a closed constant relative humidity (RH) desiccator greatly increased at RH higher than 75%. As storage time and temperature increased, bean color deterioration, off-flavor, mold count and processed bean firmness also increased (Uebersax, 1972). Prevention of mold development is done by control of storage conditions, such as storing beans at less than 17 -18% moisture and providing sufficient aeration. Aeration, the practice of moving air at low flow rates to cool all beans in a bin, prevents moisture migration and also reduces mold growth and development of musty odors and off-flavors( Maddex, 1978) Chemicals may be used in mold inhibition. Kihan and Toa (1973) reported that a fungicide termed PCNP (penta chloronitrobenzene) dissolved in dichloromethane gave bean seed good resistance to storage fungi infection. A commercial mold inhibitor termed Grain TreetR which is a tmixture of acetic, benzoic and propionic acid is under investigation for potential use with navy beans. It is 11 tested to be effective in keeping animal feed high moisture grains stored under adverse conditions in excellent quality for over a year (Smith, 1977). Doyoe and Tu (1977) reported the successful application of Grain TreetR with high moisture soybeans and soy products. Weston and Morris (1954 ) reported the equilibrium moisture values for seven varieties of beans at 25°C. Equilibrium moisture values were not obtained for the relative humidity range from 80 - 98% because of development of mold growth . The time required for mold growth to become visible ranged between 14 - 20 weeks. Morris et al. (1950) found that fungi growth did not occur at 70% RH, which corresponded to 15.2% moisture, but that mold growth did occur on beans stored at 80% RH. Lopez and Christensen (1982) studied the invasion of bean seed by storage fungi and found that storage at 76% RH supported the growth of storage fungi. Bedford (1972) stated that beans should be less than 17 - 18% moisture content at 70°F and found that beans stored at 75% RH in a closed desicator at 70°F for 84 days developed about 100 fold increases in total mold count. Dexter et a1 (1955) found that molding in white pea beans decreased as ‘temperature decreased below 70°F or above 100°F and was stable at relative humidity of 75% between these 12 temperatures. A similar conclusion was drawn from another study (Dexter, 1968). Snow et al. (1944) studied the mold development of locust beans held at various humidities. The plot between equilibrium relative humidity (%) and log time to molding ( days) was utilized to predict storage life which appeared to be 1 month at 75% RH, 5 months at 70% RH and 2 years at RH not exceeding 65%. Hardshell and hard-to-cook phenomenon Gloyer (1921) distinguished two types of bean hardness 1- Sclerma., a hardening of the cotyledon interior due to enzymatic changes produced by storage in a damp atmosphere with no ventilation and 2- Hardshell, a condition of impermeability of the seed coat produced by storage in artificially heated rooms with low relative humidity or acquired in the field harvest in hot, dry weather. The same researcher (1928) indicated that there was a great variation in the water permeability of the seed coat for different varieties and no correlation was observed between the color of the seed and the hard shell character. Bourne (1967) defined the "hard shell beans" as beans which did not imbibe ‘water during a 16 - 18 hr soak in water at approximately 13 70°F. He also explained that the incidence of hard shell beans in a lot of unsoaked dry beans can be reduced by size grading and rejecting the hard shell -rich smaller sizes. Harrington (1963) reported that the seeds of different varieties, but of the same moisture content, may have different percentage of hard seeds. Thus, there is the genetic tendency toward hard seed which must be considered. The small hard soybeans, which are resistant to water absorption were examined by analysis and scanning electron microscopy. It was found that the hard beans contained higher amount of crude fiber and calcium than normal beans (Saio, 1976). Vonmollendroff and Priestly (1979) observed that, hard cooking beans with high moisture content achieved a more rapid uptake of water than the normal beans. This property quite clearly differentiates the hard cooking from the hard shell beans. Jackson and Varriano-Marston (1981) reported that the electrolyte leakage was greater from stored beans than from fresh samples, indicating that the cotyledon deteriorated during aging. Decorticated samples also indicated that the seed coat contribution to limiting icooking time exceeded that of cotyledon in the fresh samples, but that the cotyledons contributed to reduced l4 cooking time increased with storage, which agrees with reports by Morris (1963). Hard-to-Cook Beans Morris and Seifert (1961) concluded that differences in the cookability of dry beans can not be attributed to varying content of phytic acid, calcium, phosphorus, and magnesium. Crean and Haisman (1963) indicated that cooking in extremely hard water complex only 60% of the total phytate in the peas, and showed that insoluble phytate account for only a proportion of the absorbed ions. They concluded that the influence of phytate ions on the texture is small. Rosenbaum and Baker (1966) reported that the cooking rate is not associated with higher phytic acid content, and there is no difference between distribution of calcium in slow and fast cooking peas, but there is a good relationships between the average loss of solids and cooking rate. It is suggested that several factors such as the diffusion of calcium from the seed coat into the cotyledon and the ease of hydration and solubility of certain pea components may determine the cookability of peas. Kon (1968) reported that the differences in the total pectic substances is not significant between normal and hard-to-cook beans. 15 El-Tabey Shehata et al. (1983) reported no significant correlation was found between the phytic acid /Ca++ ratio and the texture of the cooked faba beans, but the correlation was positive between phytic acid and texture. These results indicate that phytic acid content does not affect the texture of cooked faba beans directly, but rather through interrelationships with other seed constituents. These same researchers (1985) reported no consistent significant correlation between the pectic substance fractions and the texture of cooked faba beans for both 1980 and 1981 samples except for the water soluble pectin as a percentage of the total pectin content of decoated seeds. However, Mattson (1946) reported that the cookability of different dry pea varieties is related to their content of phytic acid and calcium. He suggested that when the phytic acid content is low, the pectin in the middle lamella formed insoluble calcium and magnesium pectate, causing the poor cooking quality. Smithies (1960) reported good correlation, at low average phytic acid content, between the cooking quality of peas and their phytic acid content. Kon and Sanshuck (1981) indicated that the storage of dry beans under conditions of relatively high moisture and temperature increased the cooking time of the l6 beans about 5 fold. The reduction in phytic acid content was the best indicator of increased cooking time. Cooking time of various legumes studied correlated well with the ratio of %phytic acid/%Ca++ present in the beans. The phytin was present predominantly as phytic acid which acts as a chelating agent. The consequence of reduced phytic acid levels was reduced chelating capacity and thus enabling more calcium ions to accumulate within the pectin and desolubilize it. Jones and Boulter (1983) studied the course of development of hard beans of Phaseolus vulgaris followed during storage at 34°C and 75% RH. After 40 days seed viability dropped rapidly and after 50 days leakage of solids which had remained constant up till 50 days, increased rapidly. Inoreased metabolic activity led to phytin hydrolysis and membrane deterioration leading to leakage of Ca++ and Mg++ and then to pectin desolubilization and textural deterioration. It was suggested that the calcium and magnesium component of the phytin would be released by the hydrolytic activity of phytase and thus enabling the cations to diffuse to the pectin, facilitated by the observed membrane degradation, and to desolubilize the pectin by the formation of cation bridges (Jones and Boulter, 1983). These same researchers 17 (1983) reported that reduced imbibition value and reduced pectin solubility can both cause reduction in the rate of cell separation during cooking in beans and hence an increase in their cooking time. Solute leakage during soaking due to membrane breakdown, phytin catabolism and pectin demethylation, are all key factors in the development of hard beans. Moscoso et al. (1984) studied mature red kidney beans stored at high temperature and high humidity, and evaluated over a storage period of 9 months. The rate of softening of beans and the dissolution of pectin during cooking followed apparent first order kinetics and their apparent rate constants correlated highly with each other. These researchers stated that the loss of cookability in bean seeds during storage probably resulted from a decrease in phytic acid phosphorus and alteration in the ratio of monovalent to divalent cations in the tissue. Rozo (1982) evaluated the hardness of the beans during different storage conditions and times (0°C, 50°C and 80% RH; 40°C and 80% RH for 2, 3, and 6 months). The hardness of cooked beans as shown by individual puncture measurements increased significantly during storage. The cell wall content as neutral detergent residue (NDR) increased significantly in cotyledon at 40°C but not at 18 30°C. Hemicellulose and cell wall nitrogen contents increased significantly at 40°C, showing high correlation with hardness of beans. Acid detergent residue (ADR), lignin and cellulose value did not change with any of the treatments. It is suggested that Millard polymeric material synthesis occured in cotyledons during storage. The increase in hemicellulose and the presence of the Millard polymeric substances probably contribute to the increase in hardness. Morris (1963) and Varriano-Marston and Jackson (1981) hypothesized that a complex set of biochemical changes must occur to affect such structural alteration. It is reasonable to assume that numerous enzymes are involved including: phosphatase, peroxidase,and proteases. The observed structural alteration provide an explaination of the increased rate of electrolyte leakage from stored beans during soaking. Lignification of the middle lamella in stored legumes may be one explanation for their decreased cookability. Aguilera (1985) indicated that the hardening of legumes during adverse storage is a pervasive phenomenon which has economic and nutritional consequences among some of the poorer people in the world. The mechanism responsible for this defect might have both an enzymatic and non-enzymatic component. Vindiola et al. (1986) found that the 19 correlation of cookability with phytate content, the reduced rate of hardening of blanched beans, and the inhibition of hardening by fluoride ion indicate that a phosphatase enzyme is involved. The interaction of calcium and magnesium ions with pectin in the middle lamella appears to be the second step in the hardening reaction. The content inside the cell, such as protein and starch can have nothing to do with cooking process because the cell wall is not ruptured, but the cells separate individually or in groups when the peas were cooked. The retardation of bean hardening by metaphosphate at an approximate pH of 4 is difficult to rationalize via a lignification mechanism, but does support the enzymes mechanisms involving phytate and pectin. According to Hahn et al.(1977) starch granules in lima beans maintained slight birefringence after cooking. Bean Physical and Chemical Characterastics Bean Color Navy beans packed in the brine retain a normal white color, while beans packed in a sweetened tomato sauce become brownish. Color evaluation is done either by visual inspection or instrumental measurement. Uebersax (1972) 20 used a Hunter color meter to determine the color of dry and processed beans. Consumers are more likely to react to and reject undesirable colors than to notice and object to slight variations within a standard color. Bean seed coat color results from the presence of polyphenolic compounds, primarily anthocyanidins or tannins. Junek et a1. (1980) : Luh et al. (1975) observed that addition of citric acid during the soaking period improved the color of beans, due to decreased formation of gray color compounds. The ability of the citrate ions to bind trace elements (copper and iron), and inhibit those ions from reaction with phenolic compounds and sulfides control the discoloration in canned beans. Increased pH of canning brine allows increased formation of undesirable discoloration reactions to occur which may render the bean unacceptable to the consumer. Luh et al. (1975) showed that calcium chloride addition to the brine improved bean color. The beans treated with calcium chloride had higher Hunter L color values (lightness) than the control samples. Burr et al. (1968) and Vonmollendroff and Priestly (1979) reported that higher ’ moisture (above 10%) storage of beans causes a darkening in seed coat and cotyledon color. They concluded darkening was probably due to changes in the phenolic constituents 21 generally classified as the tannins. Voisey (1971) working on the measurement of baked bean color found that large differences in color are evident from crop years and among recipes used. Bean Flavor During storage beans may develop chemical deteriorations such as change in overall flavor (taste and odor). Factors involved in the flavor deteriorations are the same as those discussed in previous types of quality degradations. Studies revealed that extended storage and high temperature caused off flavors and darkening of stored beans. Water activity or moisture content play an important role in many chemical reactions which occur during storage. High moisture beans can undergo lipid oxidation, thus producing rancid off-flavor and color changes. Discoloration and chemical deterioration of white (pea) beans held at high temperature and high relative humidity were reported by Dexter et al. (1955). Other 1 studies found that beans of moisture content higher than 13% deteriorate significantly in flavor and texture in 6 months at 77°F (Morris and Wood, 1956). Uebersax and Bedford 22 (1980) reported a decrease in lightness of beans stored at high relative humidity and temperature for up to 6 months with the greatest change in color occurring in beans stored at 92% relative humidity for 84 days. It was stated that the decrease in lightness and the increase in redness and yellowness corresponded to non enzymatic browning in beans, and that at higher relative humidity and temperature development of molds was partially responsible for color changes. A comprehensive study on development of off-flavor was conducted by Sahasrabudhe (1974). He indicated that the off-flavor in canned beans was described as: musty, moldy, earthy, sacky, chemical and phenolic. Musty-moldy type is the most predominant off-flavor experienced in North America while the off-flavor of phenolic type is reported by bean users in United Kingdom. The musty flavor is known to be caused by mold growth. Sahasrabudhe indicated that the chemical or phenolic type flavor could result from interaction of chemicals which contact beans prior to harvesting or during handling, storage and processing, or by direct inadvertent contamination of the dry beans. Microbial degradation, formation and accumulation of metabolities from bacterial or fungal contamination can also be the cause. The phenolic compounds in the bean itself can be converted to 23 compounds which produce unfavorable phenolic flavor. Sahasrabudhe (1974) stated that microbial contamination which might have influence on the development of phenolic off-flavor should be considered. The actual cause of this type off-flavor is still unknown. Drained Weight Drained weight is a function of the equilibrium of beans and brine in the can. It is therefore highly dependent on the moisture content of the soaked bean prior to filling, the fill weight, and the brine fill (Uebersax and Bedford, 1980). Nordstrom and Sistrunk (1979) studied the quality of eight types of canned dry beans. They found that the drained weights were higher in bean types that had lower shear press readings. Blanch method did not affect percentage splits, but bean type and storage time resulted in significant differences. In canning pork and beans, generally, higher drained weights were obtained when beans were steamed rather than water blanched; blanching in water below the boiling point gave higher drained weight than blanching in boiling water (Davis, 1976). This researcher also reported that the blanching method affects firmness and wholeness. There were '1 r7 r1 5.1 24 no significant differences in wholeness of navy bean between blanch methods, however, red kidney beans blanched in water rather than steam had significantly fewer split beans. Davis et al. (1980) reported that the storage times did not affect drained weights, but that unblanched and uncooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post-blanch treatment had significant effect, which varied between bean types, for drained weight, shear value and percent split beans. Pintos which were not blanched or were steam blanched had higher drained weight and firmness than water blanched samples (Sistrunk, 1977 and Davis, 1976) Nordstrom and Sistrunk (1977) reported that the beans canned in tomato sauce had significantly lower drained weight than those canned in water. They indicated that acidity reduced the rate of water imbibition , causing a reduction in hygroscopicity. Shear press values of those beans treated with sauce were 2 - 3 times higher in organic acids and tended to produce insoluble complexes with amylose components of starch. 25 Bean Texture Texture may be expressed according to three parameters (Adams, 1975): a. firmness; measured by the force required to penetrate a substance, perceived on first bite. b. Gummness; measured by the force required to disintegrate a substance, perceived during chewing and c. Adhesiveness; measured by force required to remove the material from the mouth, perceived following chewing. These parameters could be evaluated with reasonable accuracy by a sensory panel and also measured quantitatively by quite a variety of methods. Those methods have been used by various investigators to study some basic quality characteristics of beans. Powrie et al.(1960) raised the question of a possible relation between the seed structure and hardness. Rockland and Jones (1974) suggested that the separation of bean cells during cooking may be related to the transportation or removal of divalent cations, particularly calcium and magnesium, from bridge positions within the pectinaceous matrix of the middle lamella. There is no breakdown of the cell wall of cooked bean. Lee (1979) reported that calcium and magnesium ions decreased the drained weight and ultimately increased the shear resistance of processed beans. Thus, an increase in shear press values is in agreement with the observed inverse relationship of drained weight and firmness by the shear peak height as reported by 26 Nordstrom and Sistrunk (1979) and Hosfield and Uebersax (1980). Lee (1979) employed treatments with°< —amylase, glucoamylase, pectinase, cellulase and protease. These enzymes treatments showed no significant effects on the processes of water uptake or shear resistance in navy beans. Anzaldua—Morales et al. (1982) studied the baked beans in brine and in tomato sauce prepared using samples from six different varieties of beans. When tomato sauce was used, some softening was observed. Voisey and Nonnecke (1972) used different methods to measure pea tenderness, including chemical and mechanical techniques with development of several instruments. They observed that, the method selected for further development was a wire extrusion cell because it was inexpensive and suitable as a quality control proceedure. The major cause of texture change in the seed coats of peas and other legumes during maturation is the formation of a highly specialized epidermal structure composed of macrosclereid cells. The cuticle is considered to be of minor importance in texture. The resulting texture, which may be independent of total skin thickness, appears to be related to slight changes in pectic materials (Reeve, 1945). 27 Bean Microstructure During normal cooking in boiling water, intercellular materials within the middle lamella soften and permits separation of adjacent whole cells. No apparent differences have been found between the cellular structure of cooked, water or salt water soaked beans observed with the scanning electron microscope (SEM). However, different cooking rates of the two types of bean soak treatments appear to be related primarily to different rates at which cell separation occurred (Rockland and Jones., 1974 ). During cooking of whole beans, mechanical stress imparted during starch gelatinization, protein denaturation, swelling and convection, may further facilitate cell separation and the development of the uniform, smooth texture in fully cooked beans. The middle lamella of plant tissue is generally considered to be composed of pectic substances (Kertesz, 1951) associated with divalent cations such as calcium and magnesium (Lethan, 1962)and possibly proteinaceous material (Ginzburg, 1961). Sefa-Dedeh and Stanley (1979) reported that the cow pea (Vigna unguiculata) showed all the major anatomical characteristics of legume seed under the scanning electron 28 microscope. Structures identified include an external cuticle, palisade and mesophyll cells,a double layer of hour glass cells, and distinct vascular bundles. The seed was characterized by a predominant cotyledon with parenchyma cells containing reserve materials in the form of elliptical starch granules embedded in a protein matrix contaning discrete protein bodies. Youssef and Bushuk (1982) indicated that the SEM micrographs of the faba bean seed coat palisade cells of the hard-to-cook samples were thicker and longer than those of the soft samples. The samples of different cookability differed in thickness of the cell layer adjoining the micropyle and in width of the micropyle opening; hard-to -cook samples had smaller micropyle opening and thicker cell layers. The hard-to-cook faba bean samples had shorter hour glass cells. Some aspects of the microstructure Control the rate of water penetration into the cotyledon during the early stage of cooking. McEwen et al. (1974) reported a study in which the cotyledons and seed coat of faba bean (yigia faba L.) cultivar Ackernerle were examined using the scanning electron microscope. Photomicrographs showed no discontinuity in the thick seed coat. A cross section of the seed coat showed characteristic palisade, 29 parenchyma,trachid, and hour glass cells, similar to those of other legumes. Examination of the cells in the cotyledons revealed a variety of shapes for starch granules of about 25 to 40 um in diameter surrounded by irregularity shaped protein bodies of l to 5 um in diameter. The cells walls were about 2 um thick and had a ribbed or furrowed inner surface. Sefa-Dedeh et al. (1978) studied the microstructure of cowpeas. Scanning electron microscopy was used to study changes in microstructure during the cooking process. The major effect observed was a breakdown of the middle lamella, while the cell wall remained intact. Heating the cowpeas from 25 - 90°C had no major effect on the microstructure. Fracture occurred across the cell walls when the samples were sliced with razor blade, but at 100°C fracture occurred in the middle lamella leaving most of the cells intact (Sefa-Dedeh et al., 1978). In the raw state, the middle lamella is usually stronger than the cell wall with the result that when stress is applied, the tissue breaks across the cell walls. The middle lamellas, become relatively softer with cooking, resulting in rupture along the middle lamella when stress is applied. Hahn et a1. (1977) employed light and scanning electron microscopy to characterize intracellular 30 configurational changes of starch granules during gelatinization as well as to estimate any apparent differences in gelatinization temperatures between standard and quick-cooking lima bean cotyledons. Intracellular gelatinization of starch was indicated at about 76°C for water soaked and at 85°C for salt soaked (quick-cooking) beans and progressed successively through characteristic configurational changes until maximum expansion occurred at the boiling point (100°C). The stage of expansion was dependent only upon the temperature of the medium and independent of the time during which cells were held at any given temperature. Viewed under the microscope, each stage of gelatinization was populated by a distribution of granule configurations. Rockland et al. (1977) determined the gelatinization temperature of freely dispersed lima bean starch in both pure water and a dilute aqueous salt solution. In either an excess of pure water or salt solution the dispersed granules expanded and exhibited a characteristic sequence of explicit configurations. Various stages of gelatinization were characterized in light or scanning electron photomicrographs and identified as : 1- swollen: 2- dimpled or indented; 3- dough nut or erythrocyte-like: 4- rubber-raft shaped; 5- pancake: and 6- dispersed or diaphanous. The dispersed 31 granules retained a veil-or film—like residue which has been defined as a "membrelle". Gelatinization was initiated at a specific temperature and progressed to completion over a limited temperature, the proportion of granules affected increased until all the granules were dispersed. The gelatinization temperature range was 71 - 79°C in water and was 79 - 85°C in the salt solution. Dry Bean Processing Bean Soaking The soaking process, in which beans imbibe water, is greatly dependent on the inherent physico-chemical composition of the bean. Sathe and Salunkhe (1981) reported that the polar amino groups of protein molecules are the primary water binding sites in Great Northern beans. Kon et a1 (1973) atempted to develop an extensive mechanical means for making quick-cooking beans. He reported when soaked and unsoaked samples are compared, the peeling of the seed coats reduces the cooking time by 26% and 36%, respectively. This observation supports the theory that the seed coat is the primary barrier for water uptake. Varriano-Marston (1979) studied the effects of accelerated 32 storage on water absorption and cooking time. She indicated that the seed coat was the major barrier in water uptake, thus supporting the work of Kon and his co-workers (1973). The removal of the seed coats produced a decrease in cooking time, from 80 minutes to 30 minutes, suggesting that the seed coat is the major barrier in water uptake in beans (Brown and Ron, 1970). However, when subjective analyses (such as taste panels) were used the seed coat condition did influence the judgment of the judges (Muneta, 1964). The beans with an intact seed coat were found to be more firm than beans without a seed coat. Several factors have been shown to influence water uptake. These include the age and composition of dry beans, storage conditions, moisture contents and production condition factors (Bedford, 1971). Pectic substances, hemicellulose and protein are functional components in absorbing water in plants (Ott and Ball, 1943). Hamad and Powers (1965) found rates of water imbibition were inversely related to the pectic content of dry peas and beans. Uebersax (1972) reported water uptake values decreased with high temperature and high humidity storage. Burr and Kon (1967) reported decrease in water absorption rate for 'Sanilac' navy beans with increased bean moisture content and storage 33 time. Nordstrom and Sistrunk (1979) reported low original moisture levels before soaking resulted in higher hydration ratios. Soak Water Additives The use of various additives in the soak water have also been widely studied to evaluate their effects on processed bean quality. Examples of selected additives include: sodium bicarbonate, phosphate, sulfite, oxalic acid, hydrochloric acid, EDTA and others. Hoff and Nelson (1965) reported that EDTA had no effect on water uptake. Luh et al. (1975) studying factors effecting color, texture and drained weight of canned dry lima beans, reported that EDTA prevented discoloration by its chelating action to immobilize metal ions. Junek et al. (1980) reported that EDTA had no pronounced effect on an increase in firmness among navy, pinto and kidney beans. They observed that addition of malic and citric acids in navy beans decreased the drained weight, due to decreased imbibed water in an acidic environment as a result of decreased starch swelling potential. Lee (1979) found that the addition of sodium hexa meta phosphate (NaHMP) increased water uptake, softened the beans 34 and resulted in leaching of soluble solids. Hoff and Nelson (1965) observed that polyphosphates greatly increased water uptake. These results were attributed to the chelating action of polyphosphates with divalent metal ions which form tough metal cross linked pectates. Polyphosphates also dramatically influence water binding of proteins. Luh et a1. (1975) reported that addition of calcium chloride to the canning brine produced a firmer bean due to the formation of firm calcium pectate. Davis and Cockrell (1976) and Quenzer et al. (1978) found that increased concentration of calcium chloride resulted in increased shear press values for canned lima beans, but decreased the rate of water uptake. Nordstrom and Sistrunk (1977) reported an increase in shear press values of pinto and kidney beans in a acidic medium (pH 5.0 to 5.2). Synder (1936) showed the acidity of the soak water reduced the rate of water uptake. Luh et al. (1975) found that product texture became firmer and the drained weight decreased as pH decreased due to loss of hydration during the soaking period. The addition of sodium salts to beans was suggested to produce quick cooking dry beans (Rockland and Metzler, 1967). Varraino-Marston and De'omana (1979) proposed that the addition of sodium salts produced an ion-exchange 35 mechanism with the sodium ion replacing divalent ions, and could result in a solubilization of pectic substances during soaking and cooking. Rockland and Jones (1974) reported that a higher sodium chloride concentration resulted in an enhancement of bean flavor. Zaragosa et al. (1977) reported that refried beans prepared from the quick cooking beans had a more bland flavor than the commercial beans and a slightly darker color. Dry Bean Cooking and Canning Cooking of dry edible beans is necessary in order to bring about acceptability in flavor and texture. Junek et al. (1980) found that increasing the soak temperature from 15 to 35°C decreased the shear peak height, indicating increased tenderness of the beans. Moreover, Quast and Da-Silva (1977) found that raising the soaking temperature 10°C caused a 3.36 fold decrease in cooking time in black beans. Davis (1976) found blanching below the boiling point of water gave a higher drained weight than blanching at the boiling point, suggesting more water uptake and less solids leaching. Quast and Da-Silva (1977) reported that cooking beans for nine minutes at 127°C gave the same results as cooking beans for 260 minutes at 98°C. However, these researchers reported that one must be careful to employ a process long enough to guarantee the commercial sterility of product. Rockland and Jones (1974) using the electron microscope, found that there were no observable differences in cellular structure of cooked, salt water soaked beans. therefore, the cooking rates must be related to the differential at which internal cell separation occurs. Factors effecting cooking characteristics have been associated with seed coat (Synder, 1936; Gloyer, 1932) and cotyledon (Mattson, 1946). Adams (1975) by relating soaking time and cookability mentioned that the hilum and micropylar areas usually admit water readily, but seed coats differ strikingly in this regard. Powrie et al. (1960) stated that information of chemical composition of specific tissues and localization of chemical constituents in those tissues is a prerequisite for an explanation of and chemical changes in bean tissues during mechanical, thermal, chemical and enzymatic treatments. Bressani and Elias (1974) reported a minimum of two hours for cooking soaked beans (Phaseolus vulgaris L,) at atmospheric pressure. There have been numerous attempts to find a way of lowering the cooking time for legumes (Esselen and Davis, 1941: Dorsey et al ., 1961). 37 Steinkraus et a1. (1964) reported on a new process for preparation of quick-cooking dehydrated beans by hydration the dry beans through soaking in water for 15 minutes, followed by a precooking in steam and coating by dipping in 20% sucrose solution at 160°F, then dehydration. Rockland and Metzler (1967) reported a process for quick-cooking large lima beans using an intermittent vacuum treatment for 30 to 60 minutes in a solution of inorganic salts (sodium chloride, triphosphate, bicarbonate and carbonate, soaking for 6 hours in the same salt solution, rinsing and drying. They indicated that this process facilitated infusion of the salt solution through the hilum and tissues in the hydrophobic outer layer of the seed coat. Wetted by the solution, the inner membrane hydrates, plasticizing the seed coat and causing it to expand to its_maximum dimensions within a few minutes. As a result, cotyledons imbibe the solution rapidly. This caused about 80% reduction in the cooking time. However, this patented processed is not currently commercialized. MATERIAL AND METHODS Source of Beans Four cultivars representing four commercial classes of dry beans were used in this study. "Seafarer" was a navy bean, "Black Turtle Soup" (BTS) was a small seeded black bean, "Oletha" was a pinto bean and "Montcalm" was a dark red kidney bean. They were produced at Saginaw Valley Bean and Sugar Beet Research farm near Saginaw, Michigan during the 1984 and 1985 growing seasons in a nursery. Four raw plots of the four cultivars were grown on a charity clay loam [Typic Haplaquolls, fine-silty, mixed (calcareous), frigid] soil. Herbicide and fertilizer applications were made on recommendations for commercial bean production. Bean Handling and Moisture Adjustment Dry beans were received immediatly following harvest, screened and hand picked to remove foreign material. Initial moisture was obtained using a Motomco Moisture Meter (Model No.919. Motomco Inc, Electronic Div., clark, N.J.) and initial moisture content ranged between 13 and 16%. All beans were adjusted to appropriate designated 38 39 moisture by: l- Monolayer drying at room temperature (27°C), or by; 2- Conditioning in saturated water vapor (100 RH) chamber mantained at 20°C (Chrysler Refrigerator, Koppin Co, Detriot, MI). Beans were evenly distributed on screens to facilitate moisture adjustments. Upon attainment of desired moisture contents, all samples were twice sealed in double polyethylene bags and held at 5°C for two weeks to provide equilibration among all seeds for a designated moisture treatment and to assume uniform moisture distribution within the seeds prior to initiating the storage experiments. Experimental Procedure Study 1: Effect of Storage Conditions on the Quality Characerstics of Raw and Processed Beans. The moisture content of the four strains comprising the experimental material were adjusted as follows: Commercial Classes Moisture (Cultivars) Navy (Seafarer) 10, 14, 18% Pinto (Oletha) 10, 14, 18% Kidney (Montcalm) 10, 14, 18% Black (BTS) 10 and 18% 4O Bean Cultivars l l , ‘l Blclnck Nalvy Pinto Kidney l a i Adeoisture (73) Ad]. Mois'ture (7.) I i i r I 1 10 18 1O 14 18 l I l Gases l I T l Nitrogen Air Carbon dio>J540 >540 >540 Cooking time (Min) Cooking time (Min) 64 18% moisture 107. moisture d W I 50-0 1 1 ' 1 1 r l 1 0.0 10.0 20.0 30.0 40.0 50.0 Temperature (°C) ‘I Fig(1) Cooking time for navy beans stored under three as atmos heres at three tern eratu- es on two mois ures for three man he 65 Table (3) Mean values of cooking time for pinto (Oletha) beans stored under three gas atmospheres at three temperatures and moistures for three months Moisture, Temperature Cooking Time (min.) (%) ( C) Nitrogen Carbon Air Dioxide 10 5 135 113 119 20 138 113 125 35 218 154 212 14 5 120 106 93 20 135 118 105 35 >540 >540 ‘>540 18 5 100 96 95 20 206 300 295 35 >540 >540 >540 Cooking time (Min) Cooking time (Min) 66 550.01 450.0 d H Air 350.0 -* 250.04 18% monsture 150.04 5000 j I7 I j T I T T I 550.01 1 450.0 "" H Air $550.0"l 7 moisture 2500-I ° 10 .1 150.04 § j I I TIT 1 T 50.0 T r r 1 0.0 10.0 20.0 30.0 40.0 50.0 Temperature (°C) Fig(2) Cooking time for into beans stored under three cgas atmosp eres at three tem eratur- es an two moistures for three man he 67 Table (4) Mean values of cooking time for kidney (Montcalm) beans stored under three gas atmospheres at three temp- eratures and moistures for three months Moisture Temperature Cooking Time (min.) (96) ( C) . Nitrogen Carbon Air Dioxide 10 5 118 113 120 20 118 118 127 35 163 145 126 14 5 98 111 121 20 104 123 125 35 153 310 140 18 5 103 106 106 20 133 127 115 35 338 >540 >540 Cooking time (Min) Cooking time (Min) 68 550.0 '1 H C 450.04 H “2' 550.0-4 1 8% moisture 250.0— 150.0--1 5000 TI T I I I If I | I 550.01 1 450.04 H A, 550.0 --1 10% moisture 2500-a 150.04 a .I 5000 j I I l 0.0 10.0 20.0 I j I 1 l n 30.0 40.0 50.0 Temperature (°C) Fig(3) Cooking time for kidney beans stored under three as atmos heres at three tem eratur— es an two mois ures for three man he 69 Navy (Seafarer) Pinto (Oletha) Kidney (Montcalm) C 550 550 550 .... .I H 1” moisture ‘ H 13: moisture H 18% moisture E 1.14: 1.14: 1.114: v 450-4 o o 101: I 450- o 010% 450~ 0 610:: (0 I ‘ E 1550‘ 350.5 550- 1‘: I co I ' 250.. 250.. 250- 01 . z / C0 C02 C .1 d E 150.. 150—1 150'“ 0 -I 8 5° TT‘l’TrIT 5° ‘IIT'TTr' 5° IT'T'an 0 1o 20 30 4o 50 0 1o 20 30 40 so 0 10 20 30 40 50 550 550 4 450"I o 0103 4.50.. 350-1 350—1 . .I 2504 250L . I 150- 15O-I r 50 r I I I I r 1 50 T r 1 r r 50 o 10 20 :50 40 50 0 10 20 30 40 50 /"\ c 550 550 -- H IOMdghm 4 H 18%-notch”. E a .14: A .141: V 450-1 o 010: 450- 450- o 010% 0) ‘ ' ‘ E 350- 350- 350-1 .3 . .I . 250- N 250~ 250- N U) 2 C .1 .I a 8 ‘ I Q 50 r I r I u I r r T 50 r I I I T r I I r 5° ’7 7 l ' l r l ' Temperature (°C) Temperature (°C) Temperature (°C) Fig(4) Cooking time for three bean cultivars stor— ed under three gas atmospheres at three tem— peratures and moustures for three months 70 pinto (Oletha) and kidney (Montcalm) beans. The observed increased of cooking time with storage, could be due to the interactions between minerals (primarily calcium and magnesium from the cells) and the pectin molecules in the middle lamella, causing a more complex structure of the middle lamella. This hard cooking could also be partially due to interactions between protein molecules which form rigid structures around individual starch granules. This encapsulation prohibits water absorbtion by starch and delays or inhibits the separation of the cells during cooking. Correlations of cooking time and canned product shear force were established and are presented in part 1.2. 1.2 Effect of Storage Conditions on Canned Bean Product Navy (Seafarer) Beans Analysis of variance results of Hunter lab color coordinate data for navy (Seafarer) are presented in Table 5. The mean values of Hunter Lab color coordinates are presented in Table 6. Mean squares from the analysis of variance of Hunter lab coordinates (L, a and bL) for dry LI and processed navy (Seafarer) bean generally showed 71 «ammo.m «:hoo.m ¢¢vh~.mh acnoa.n c¢H~N.o «uddd.on v cage x .9808 ..mofl.o mwo.o «an.o aeo.o moc.o «so.o « caqa x moo nvo.o w«wmo.o ooH.o caoea.o «aavo.c a.om>.o w .dawa x moo «.mm~.v ..Hma.~ ..va.on ccvmo.fl cco~u.o caauo.¢ v mafia x .uaoz ..nsm.~ a«~Ho.¢~ «.mmn.mhfl «comm.w~ .«vmv.~ «anon.mv w .daoa x .uqox HNo.o ..qu.o omH.o nHo.o «chmo.o «auhv.o w one x .uwo: ..Nno.~ ..Hsm.v ..mom.mv a.omm.n ..nom.o c.o~m.aa «u acoduouumucn anzn~ ccmnv.~ «cvno.n acme.an «cmhv.NH cohmw.d accom.0H N OEHB ..mos.m ..qu.fl~ ..ss¢.moe ..«ma.po~ .csnm.on ..onm.oon a...nsoa. ousuauoaaoa vmo.o «.mvo.o aov.o ccpam.o acaoo.o ..scn.o a one ..Ho~.~ ..mm~.ma ..vsa.om «amnv.~o ..HHo.~ ccauo.on n A.aqo:. unauuao: cammc.n ..mmfi.oa ccmon.on «apmu.mm ccswm.oa ¢.omv.os m uuoauuu can: ems.o man.H ano.wa «Hm.v anm.o o~o.n Hon Hauoa nouosvw and: an an a an an a as coduuaua> :mwm penumooum :awn hue uo oouaom mouccduuooo quoU and nouns: mnucoa mag: on a: bow magnumaoa cons» can nouzumumnamu owns» an nouonmuoauo now owns» nous: vuuoum mcmmn Abounuwmmv >>n= vomuoooun can >hv uo quoo oocuuau no oocuauo> no uuuaaoc¢ Am. «Anna 72 m~.fl mo.n ss.c ~H.H Ho.~ an.o Aw. >0 «no.0 HNo.o an.o mHo.o nao.o ano.o Ha uouuu ..H>¢.H aanm>.~ a.mmn.sn accom.m ¢aaw~.u a.nno.na co cocqoanxm mafia x .Qaua ..HVH.o nHo.o sa~.o acnqo.o ..mno.o «admo.o ma x one x .afio: ..Hqfl.o nao.o na~.o canvo.o «cano.o a.amo.o ma unequouuoucu auzuv nmo.o soo.o mma.o swo.o «cmvo.o nvo.o a mafia x .maua x «no ..mmo.m «.mmw.~ .«owm.mn ..mnm.a ..an.c c.v¢v.n a made x .9309 x .uqo: s~o.o o~o.o «hm.o ..vma.o c¢omo.o .«ma~.o a made x and x .uao: wmo.o ..mva.o ..Hme.o «ammo.o cameo.o ..«ov.o o .daoa x one x .uao: ..aon.H ..oflp.o ..womnm c.o~m.o ..mcd.o canoe.” «n acoauonuoucn sauna mmuasvu cum: an an A sun an J H” COHuQHHfl> comm commmooum anon hue no oousom monocaouooo uoHou non nouns: ..o.u:ooc Am. canaa mn.nH mo.o oo.vn OH.0H ON.@I on.nn mm On.mu mo.ml mm.dm o«.nd mN.@l Ofl.nw ON oa.mn mo.ml mm.nm mo.°H on.mu mv.¢o m 0H om.wH om.ml oa.hv mH.bH 60.5! ON.mm mm mo.mH ow.vl Om.dm mm.Hd mm.ml mn.vw ON o~.ma mm.vl mH.nm Ov.OH oa.'l mh.¢0 m QH om.¢~ ch.va ce.mv an.nn 05.0! no.no an mv.vu on.v| ov.am mu.ou mu.ml on.vo on o~.ma om.vl ov.Nm On.cd Om.v| ab.v0 m 0d sun «HM ..H .Hn an .H scam flammaooum coon hue 8 v .5 uouucdcuoou HOMOU and Henna: ousuauwmaoa .Ousuu«02 mnucoa mcw: new nausumqoa 0:: mmununuomamu Gonna an ouozmaoauo mum amoeba“: have: cmuoum acumn .uouuunomv >>c= you uoHoo oouuusu no nosaa> cam: Aw. ounce 74 significant differences among moisture levels, various gas atmospheres, temperatures and time of storage. Exceptions that show no significant differences in processed beans include lightness (L) and yellowness (bL) for gas atmosphere effects. The beans became more dark (decreased L), more green (decreased aL) and more yellow (increased bL) as the moisture content, temperature, and time of storage increased (Table 6). The mean squares from the analysis of variance for navy (Seafarer) bean soaked weight, drained weight and dried residue (Table 7) showed significant differences among moistures, temperatures, and times of storage for soaked weight, drained weight and dry residue, but no differences among gas atmosphere effects for all three of these quality parameters. The treatment mean values for navy (Seafarer) bean soaked weight increased in the first three months of storage at 5 and 20°C for medium and high levels of moisture (14 and 18%), but decreased at low moisture content (10%) (Figures 5 and 6). Storage of these beans at 35°C and 10% moisture resulted in decreased soaked weight, while beans stored at 35°C and 14 or 18% moisture decreased only slightly in soaked weight. In the second three month period (6 months storage) 75 ..v~u.vnmnH sno.o a..am.o «aofln.m .awmm.smd ..onn.mH e onus x .daoe ..som.nom ..mom.~ sen.o ooo.c cup.sn «ancn.o c onus x one ..mmm.smv ..osn.o .sHo.o nmo.o c.noo.an ~m~.q « .aaoe x unu ..oflm.nn~m ..snm.o .mms.° ..sma.~ ..con.dma «anofl.o v onus x .uuo: ..mon.m~oe~ ..mam.~ «Hos.o ..vmm... ..omm.oou~ ..wmm.vd v .daoe x .uuo: «.mse.osn wasm~.~ «on.o mou.o mm~.o~ n~n.a v moo x .auox ..aflm.~nms ..omv.~ ..nao.o ..ons.» assum.e~m .ammp.o «a ucouuoououcu aasiw ..ooo.onan~ ..mdo.~ ..qm>.u ..oan.vH casvm.ouma ¢a~op.ann n mafia ..sad.-mmm ..mmo.vfl ..mom.~a c.~o~.no~ ..om¢.na~oa .«cmo.non n A.daosv ousuouodaoa ..m~o.mqm ..mao.s mam.c «an.o poo.o «as.» w and ..wmv.mvnmn «so.o .«maq.v ..Hom.om ..vdn.moom «ce~0.ons n ..uuoxc ouaumuox ..~Hv.sn¢ov ..mvm.m ..oH~.o ..uom.mm a.o~w.mnsw .amav.o~v a uuoouum cum: «Ho.snmn vnm.o coo.o ~mm.¢ omm.un¢ auo.v~ don Hauoa mmuozvm cam: manqmam Amoodxmxc mumaam agenda amuse cmcuouo coxaom ouuom up cauuauun> umozm Hosmfi> .uv unmwoz zoom «0 oouaom nausea and: cu a: you mwusumuoa can mmuauuumdsou oounu u: nouozmuoaua mum omuzu noon: oououu canon Auouaunom. >>ac commoooun can coxuou .auc no nodumouououuozo xuuauau no oocnuua> no u«u>~o:¢ an. ounce 76 vo.s mo.- om.o~ ea.” an.H so.o .ac >o mmh.on nmo.o m-.o NNH.° ooh.na vOH.N Hm Houum ««mh~.mm05 «ano~.a «cohm.o ccavm.m acamv.mca ecwnv.hv on coaucunxm mafia x .maoa canma.wom acmh~.o de.o HvH.o th.HN nnc.n ed x 060 x .udox a¢nmn.mom acmhm.o nwu.o ava.o nFA.HN nno.n 0H InoduouuoucH >n3lv ..mno.sdo .mn~.o HnH.o c.omn.o .vo.m .npn.n a onus x .dame x one acmh~.n~mn «Ha.o mm~.o cuvmm.~ cchv~.mmn «uwun.m a 0348 .Qflma x .ndo: ca~0n.nwm «cvm~.n umd.o moo.o mon.NN nd0.n a Dad? x one x .uuo: camom.0nm «wn~.o acmwh.c hva.o 500.5 noc.n o .9508 3 mac 3 .¢«oz ..Onm.mmmH ..Nov.o own.o ..onp.o ..pmn.vs c.n>n.n an acouuuauoucn again nmuczuu com: annummm Amoo~\uxv muuadm agenda Umwuo vacuuua vmxoom oouom up cauunwuo> Madam Anzmu> on usage: comm no oouaom A.v.ucouv any Oancfi Soaked wt(g)/100(g) Soaked wt(g)/100(g) 77 240* 24o - 240 H 18% molatufi .. A A 14% moi-tummy)- 230 350C.N, O o 10% moistufi d H 18% moisturi A A 14% moi-tun! 230 350C.AIR a o 103 mintun H 18% moistunl A A 14% moistum o o 10% mohair!) 35°c.co, T 8 12 200— ., d -i 190--( 190-1 190- d d d 180 r I r f 180 f r T r 180 0 t a 12 0 4 a 12 o 240 - 240 I H 1leoistur-r1 .. H ”Imam"! A A 141: _ A A 147: 2'30 20°C-N. o 0 10: 23° 20°C.NR o o 10% 1 220 210- 200- ZOO-1 190-1 190- 190- -i -1 -1 180 . f r I , 130 T r , I r O 4 B 12 0 4 B 12 240 A 240 H 18%moistum . H 1axmo1mm A A 14% a A A 141: 23° 5°C-N. . o 101: 23° 5°c.AIR . 0 10% 2.20 210- 200-1 200a zoo- 190-J 190-1 190-1 -i -1 1110 , r r r T 180 r T T T r 150 o 4 a 12 o 4 a 12 ° Time (months) Time (months) 1 f t I mr 4 8 12 Time (months) Fig(S) Soaked weight of navy beans stored under three gas atmospheres at three temperatures and moistures for up to nine months 78 20:9: ocE ..2 macaufloE uco moLBEmaEmu ooh: up ouozamoEuo comet: ..onc: 023m 963 .90: 00 3203 noxoom A3 at 80V SBEmaEE. 0.0m 00¢ 0.0m 0.0m 0.0F 0.0 L _ . _ . — . _ . 0.0mw a. 10.02 10.00N / 1903 x Todmm SaufloENmP 0.0 SBmBEN: 94 . BBmBENOF I To Hoo>o_ no.3 o:_0> 33%;. oan (6)001/(6) 1M panoos 79 the soaked weight decreased for all temperatures (5, 20 and 35°C) and all moisture levels (10, 14 and 18%). In the third period of storage (9 months) the soaked weight increased slightly or remained the same, while beans stored at 35°C showed soaked weight decreases for all three moisture levels. The drained weight of navy (Seafarer) beans stored at three temperatures, moistures, gases and periods of time (Figures 7 and 8) decreased during storage for all variables compared to initial mean values. These data indicate that as the storage temperature increased from 5 to 35°C, and moisture content increased from 10 to 18% and time of storage increased from 3 to 9 months the drained weight values decreased. The dried residue per 100g solids of processed navy (Seafarer) beans are presented in Figures 9 and 10. These Figures indicate, that the dried residue increased during storage, particularly as the storage temperature, moisture content and time of storage increased for all three gases. At low temperature (5°C) the increase in dried residue was limited compared to high storage temperature (35°C) which was very high for all three moisture levels and all three periods of time. Mean squares from the analysis of variance for clumps 80 Drained wt(g) Drained wt(g) Drained wt(g) I 4 Time (months) 1 Time (months) j Time (months) Fig(7) Drained weight of navy beans stored under three gas atmospheres at three temperatures and malstures for up to nine months 81 05:08 0:”: :2 3533:: 0:0 00:30 1.69:3 00:5 0 0.6500950 comet: ..0 10:: 09.9.0 mcoon .90: 00 2903 0050.5 A8 0E Gov 0:30:an2. 0.8 0.? 0.8 0.8 0.3 0.0 . . _ . _ b L L 0.0NN Todem j 10.00N 10.0mm / i‘ .98». 2303:..me o. o SaufloERI. 4. q .. 23%st I 0.8 1.925. no.8 36> mafia. odNn (6) 1M peugoJQ 35°C.", Dried residue (9) Dried residue(g) Dried residue (g) 617% Time (months) Fig(Q) 12 82 HIM 'HM! H103 200cm Time (months) 12 -H1axmollhm 36-0—0102 34* zo°c.co, H 14: 36- o-o 10$ 34-- 50cm, fir T O 4 8 Time (months) Dried residue of navy beans stored under hree gas atmospheres at three temperatures. and moistures for up to nine months r r fi' 12 83 0.3.0:: 05: :00 00:300.: 0:0 00:30:00,000 00:5. 0.0 00500950 :0005: 00:: 00:30 0:000 90: .6 03200: 0000 A03 0E 80V 0:30:00E0F odm 0.0.0 0.?” b — b u 9mm 0.0? 0.0 0:3fl0ENmF 0.10 GLDum_OEN¢—. I N; HA_0>0_ no.8 020> 0.99:3. 0:30_0EN0F I 9mm 70.0w WONM 0.0.00 Todn 9mm. (6001/6) anpgsal peug 84 and splits of navy (Seafarer) beans are presented in Table 7. The treatment mean values for clumps and splits are presented in Table 8. The navy (Seafarer) bean mean squares of clumps show significant variations among different moistures, temperatures, and times of storage. No significant differences were found among different atmospheric gases. There were significant differences among all above variables except the moisture content was not shown for splits. The treatment mean values for clumps and splits decreased after storage, as the storage temperature, moisture content and storage time increased (Table 8). This could be due to storage inducted cell hardening. The shear force mean squares for navy (Seafarer) beans (Table 7) showed highly significant differences among all four storage variables (moisture, gas, temperature and time). The response of the navy (Seafarer) beans (Figures 11 and 12) indicate, as the temperature, moisture and time of storage increased, the shear force also increased. Shear force values were low (50 - 100kg/1009) following 5°C storage, whereas at 35°C and 18% moisture for nine months storage resistance to shear increased dramatically (300kg/1009). The shear force values obtained from this study were in general agreement with those of previous 85 0E0uux0 n m .0:0: u H “muwamm 0:0 massao nan 0H000 o:«u0u nucqoa m «0:00 N I : .H 0.~ 0.H m.H 0.H 0.N 0.H mm 0.n 0.H m.N 0.n 0.n m.N 0N 0.n m.H 0.n 0.~ 0.n m.~ m 0H 0.H 0.H 0.N 0.H 0.N 0.H mn 0.~ 0.H 0.n m.N m.N m.N 0N 0.H 0.~ 0.n 0.n 0.n 0.n m 0H m.H 0.H 0.N m.N 0.~ 0.N mm 0.~ m.a 0.N 0.N 0.N m.N 0N 0.~ m.H 0.~ m.N 0.N 0.n m 0H muwaam massao muHHQm massuu mumamm maazao m 0 n .0 0 3. Amzucozv 0sfia 000u0um 0u0u0uwmama ousumwo: 0:u:0§ 0:«: you 00uzuuuoa 0:0 mousu0uoasou oounu u0 ouonmuoau0 000 :ououuu: 000H0> :00: .00 0Hn09 :00:: 00u0u0 0:00: Au0u0u0om. >>0: you uuuann 0:0 anaano no A Shear force (Kg/1009) Shear force(Kg/100g) 86 350 H imam H 1 O H 14:: H m: 5 ‘3'”. o—o 10: H 10: 100 5*1‘5'1zgr1*g‘,25 1‘5‘ Time (months) Time (months) Time (months) Fig (11) Sheor force of novy beons stored under three gos otmospheres at three temperatures and monstures for up to nine months 12 87 0.0m 0500:. 05: .5» 0003038 000 00030009000 00...: «0 000500950 0009:: 000:: 00:30 00000 ~90: 00 09.8 .695 AN; 9... 80v 0030000800. 0.3 0.00 0.8 0.2 0.0 . L . p . _ L L . 0.0N “l x ‘0 10.05 fiohmp 00.0: T. 0.0% 0 0.0.0.8 00305:. NE Olo . 00303:. NE. «lo . 0.00 "226. 8.8 86> {9.3 23%;. 02 I no man (600 l/5>I) 90.10; Joaqs 88 studies (Morris, 1961; El-Tabey Sheahata, 1983; Kon and Sanshuck, 1981 and R020, 1982). The navy (Seafarer) bean mean squares from the analysis of variance for soaked moisture, processed moisture and mass ratio index of hydration and drained weight (Table 9) indicated significant variations among various moistures, temperatures and periods of time, but no statistical significance among gases. BlacksjBlack Turtle Soup, BTS) Beans Analysis of variance mean squares of Hunter lab coordinates for black (BTS) beans (Table 10) showed significant variations among moisture content for both dry and processed beans, except for yellowness (bL) of the processed beans. Significant differences among gas atmospheres and time of storage for both dry and processed beans were also shown for these color coordinates. Significant variations in color due to temperatures of storage were shown for both dry and processed beans. Darkness (L) was differentiated only in processed beans. Yellowness (b but not greenness were different for dry L). and processed beans. The bean color increased in darkness, greenness and 89 00~Ho.c 00moo.o ccman.m 000m0.o v. 0808 x .aama 000.0 0000.0 000.0 0000.0 0 0009 x 000 000.0 000.0 000.0 000.0 0 .0009 x 000 00000.0 0000.0 00000.0 00000.0 0 0009 x .0000 00000.0 000.0 00000.00 00000.0 0 .0009 x .000: 000.0 000.0 000.0 000.0 0 000 x .0000 00000.0 00000.0 00000.0 00000.0 00 000000000000 003:0 00m~o.o ccmno.o «comn.vd 0¢Hn0.vfl N .309 00000.0 00000.0 00000.000 00000.00 0 ..0009. 00000000009 000.0 000.0 000.0 000.0 0 .00 00000.0 00000.0 00000.00 00000.00 0 0.0000. 0000000: 00000.0 00000.0 00000.00 00000.00 0 mucouuu :00: 000.0 000.0 000.0 000.0 000 00009 0000200 :00: 000003 0000000 :omu0u0am 000000000 00x000 00 00000000> x00:H 0000K 000: .0. 0000000: :0om no 000900 0:»:08 0:0: 0» a: new 000090003 0:0 000000900» 000:» 00 00000000000 00m conga 000:: 0ouou0 0:003 .0000u0omv >>0: 000000009 0:0 003000 0>u0 uo 00:00000000 xo0:« 00000 0000 0:0 ousuuqoa no 00:0000> uo 000>00:< 00V @0208 9O 00.0 00.0 00.0 00.0 000 >0 000.0 000.0 000.0 000.0 00 00000 00000.0 00000.0 00000.0 00000.0 00 000000000 0009 x .0009 00000.0 000.0 000.0 000.0 00 u 000 x .0000 00000.0 000.0 000.0 000.0 00 000000000000 003.0 000.0 000.0 00000.0 0000.0 0 0009 x .0009 x 000 00000.0 00000.0 00000.0 00000.0 0 0009 x .0009 x .0000 00000.0 0000.0 000.0 000.0 0 0009 x 000 x .000: 000.0 000.0 000.0 000.0 0 .0009 x 000 x .0000 00000.0 00000.0 00000.0 00000.0 00 000000000000 003-0 mounsvm :00: 000003 600000: :omunuu»: memoooum Umxnom uv :0000000> 00060.: Oduflm was: OhfiuUfiO! HO flow—00m 0.0.0000. 00. 00009 91 ..mNn.o moo.o «‘mmm.fl «umo.o .mho.o wao.o e mafia x .QEme omo.o *mmo.o noo.o .vmo.o ..mnd.o ano.o e mafia x mac ‘*oom.o **mom.o ..pnh.a ¢nuo.o «¢ou~.o mmo.o v .9209 x moo «Hhfl.o moo.o v~v.° moo.o noo.o c.0nv.o a mafia x .udo: ..mnm.a ..mnn.o ..nmv.nd .«mofl.o ..mn~.o ooo.o a .9309 x .uao: ..Hmo.o a.~nn.o ..mwo.n noo.o omo.o .moo.o N one x .uao: ..omm.o ..nva.o ..nom.m ..Hmo.o ..mva.o ..mho.o a” macauoououcn >s3u~ *«wmm.~ «cmmv.m .«bho.m «coao.v c¢owo.~ «.mbm.o N mafia ..mamev ..onm.h ooo.c ‘«omfl.he «mso.o ~oo.o ~oo.o ~ ousuouoaaua c‘mov.n .¢na~.o acmvn.md cuoa.o cioom.o c.va~.o N unu mmo.o ..ohv.d ..nnd.m~ «.o~o.a «.nom.o .«Hom.m H ..uaozv ousuufio: ..mnm.n ..nom.o ..amm.m~ ..oon.u «cam>.o «.«vo.u p uuoouuu can: oov.o moa.o ~w..u oHH.o ood.o ova.o pod dance moucsvm coo: an as a an no a no ceauoauu> comm ummmmooum cums mun no mousow amuHquuooo uoHou and umucsz nausea wad: cu a: hen amusumAOfi 03» van mwusuaquEmu oousu an nouonQuOEua ado cons» umuc: cmuoum mason Amemv xomHn ummmmooum can auc uo uoHoo ooouusu uo oocauun> no aquhanc¢ .oa. canoe 92 nv.o n>.~ on.~ «n.aH m~.oa mm.o .uv >0 mno.o NHo.o >¢~.o amo.o ono.o Hmo.o vm uouuu ..mos.o «.Ho~.o ‘.H~m.v ..na~.o ..¢oa.o .¢o>~.c an uocdaanxm made x .maoa meo.o moo.o mna.o ~Ho.o mmo.o ¢cooc.o a . x mow x .uao: avo.o moo.o -H.o ~Ho.o mmo.o «ammo.o a acoduouuoucm aoau¢ -o.o mHo.o non.o mno.o ..wmo.o .¢mnc.o a oaaa x .maoe x coo ..mma.o «.mmo.o ..mop.o ano.c c‘nna.o nuo.o ¢ onaa x .mama x .u«o= omo.o -o.o can.o noo.o meo.o como.o v ends a one x .uao: ..oo~.o ..vma.c Hmo.o poc.o «no.o nco.o v .9509 x one x .uaoz .«mmo.o «.nmo.c .Hon.c m~o.o .capo.o «.mmo.c on unaduoauaucn aazun mvunSUm now: an an A an do A acomm umoooum acucm aha «o ”Muwwwmmm mouacduubou uoHou and nouns: A.6.u:oov AOHV Ounce 93 yellowness as the temperature and moisture increased (Table 11). Analysis of variance mean squares for black (BTS) bean soaked weight, drained weight and dried residue are summarized in Table 12. The treatment mean values are presented in Figures 13 and 14. The mean squares of these data showed significant variations among moistures, temperatures and time of storage for all three quality characters (soaked weight, drained weight and dried residue). The effect of gases showed significant differences in soaked weight, but not in drained weight or dried residue. The soaked weight of black (BTS) beans (Figures 13 and 14) increased at 18% moisture for all storage temperatures, storage periods and gas atmospheres, while in general, it decreased for bean stored at 10% moisture during the first three months and increased during subsequent storage when compared to initial values. The treatment mean values of drained weight and dried residue of black (BTS) bean are presented in Figures 15, 16, 17, and 18. The drained weight decreased with increasing temperature, moisture and time of storage, while the dried residue increased. Black (BTS) bean clumps and splits (Table 12) showed 94 Nw.N on.v ho.VH mh.OI ON.H mv.nd mn mH.n mh.n hw.m.n mw.0l nuts mn.m.n ON 0h.n om.n mus-.5." mm.OI 0v..." 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A~Hv oflnna Soaked wt(g)/100(9) Soaked wt(g)/100(9) 240 240 240 H 18:: mois . . H 15:: molatudy J H 18% moi-tun o a 10x moi i _I O o 10% mixture 230 o o 10% moistun 230‘ 350cm, M 23° 35°c.~R j 35°C-0°. «i d 2204 220- 220- * - 21o~ 2104 f 210: -( d 200 200 200- 190 190 1904 q 150 I r I 180 I I f I S 130 I . I r F 4i 5 12 o 4 a 12 o 4 a 12 240 240 2‘0 .1 H 18%moistumq . H ”math-WI .. 2 13mm 0 o 101: o o 10% 4 23°“ 20%», 230': 20°C,AIR 23° 200cm, 226- 220- 220a .4 J 210d 2104 210-1 zoo— zoo- 200 190 190 190 130 I . I 1aoI II, F iaorI I . I I of i or 12 0 4 a 12 o 4 a 12 40 240 240 2 1 H IBZMM '1 H witnoismn‘ H 18W 0 O 10% 2304 . 0 10% 230‘ C 0 10% 230‘ 30cm, 50am . 50cm, : 220-4 220 I A 2104 210-?I zoo 200 190 190- 150IIIrII150 rImITI iaofiIIIr 0 4 a 12 O 4 a 12 U 4 8 12 Time (months) Time (months) Fig (13) Soaked weight of black beans stored under three gas atmospheres at three temperatures and two moistures for up to nine months Time (months) 98 mficoE as: to“— mEBmBE a; mac motBEmaEB 09...: yo 9053053 :0 PE: ..opc: omega mcoon x003 ho “£903 pmxoom 9.5 at A Day 23335.8. 0.0m 06¢ odn odN 0.0.. 0.0 . _ . . . _ . L . 0.0mp 10.0m— T ix Iodom #063 «r ... lib TodNN 2320.5»? 4. a . 2320ER9 I Tm. floo>0_ 00.8 03:5 mxnoxa... oan (Mom/(6);!“ pexoos Drained wt(g) Drained wt(g) Drained wt(g) 340 320 - soc i 280 - 260 - 24o .' 220 350cm. H 18%moilturn H 10! C *‘ 320- 260-4 20°c.N, H ammun‘ H103 .— 320 «- I I 8 Time (months) 340 99 320 - 350cm H what-tum H 10% l-l 18%molltwfl‘ H10! j ' A Time (months) 340* 320 260 300-4 240d 1 i a Time (months) Fig(15) Drained weight of black beans stored under hree gas atmospheres at three temperatures and moistures for up to nine months 100 2305.. 0E: to» motsufloE oz; pco motaao ......an3 00...: yo atocamoE a comet: ..0 loss papaya mcoon x003 ho E 83 ooSEO $3 9... Aoov mLBotman... 0.8 0.3 odn odm 0.9 ed . h k L L a L b . 0.0NN 190$ s {Odom Jo 128m yr/xi ix .. 10.8w ot3£oENmP o. o . 23%.:on I am "ego. no.8 83> £me odNn (6) 1M peugmg U a H 181 moi-tun o—o 10$ moi-tun Dried residue (9) 101 H 181 mam. H 10: "with” A H 18%moistur- 3 H 103 Q) 36" 3 1 1 ‘ :9- 34—1 34- 3‘- 03 q . . 2 32- 32‘ 32? 1 '0 .9 30 30 5 200cm, 200cm: 200cm, j I a 2: j is I —r a fi 6 T 3 12 6 7 T 12 6 1 I 12 A 33 33 U) 4H1mm ‘H1WM JI-I‘imt v H 10x H 10: H 103 33.. 354 36‘ 0 1 . g 34- soon. 34.. 50cm 34- SOQCO‘ .6 . . ‘ 2 32" 32- :2- ‘U i ‘ Q.) .5- 23 . I 23 23 1 I j r 6 7 L 12 t T' T ' TT 12 ° 4 1 12 Time (months) Time (months) Fig(17a Dried residue of black beans stored under t ree gas atmospheres at three temperatures and two moistures for up to nine months Time (months) 102 2:58 9:: toe 3.5369. a; pee moLBEmaEB 09:: «o otmzamoEuo cm out: ..ooc: omega mcoon x003 ”.0 0323.. porn. 33 0E Gov musuotmaEmh 0.0m 06¢ 0.0mm 0.0N Odr 0.0 p L h _ . _ L L L O.mN ix1\\1.. 10.8 T IQNM 0.0 n . co>o_ no.8 m:_o> m.>ox:._. to in iodn 8:36:53. 0110 o._3m_oENow I 0.9.... (5001/5) ample?» PSEJC] 103 variations among all experimental variables. Black bean clumps and splits (Table 13) decreased as the storage temperature, bean moisture and storage time increased. The shear force mean squares from the analysis of variance of black (BTS) beans (Table 12) showed highly significant differences among temperatures, moistures, and times of storage, but no significant differences among gases. The response of the black (BTS) beans (Figures 19 and 20) indicated that, as the temperature, moisture and time of storage increased, the shear force also increased. Variations were observed with black (BTS) bean soaked moisture, processed moisture and mass ratio index of hydration and drained weight (Table 14) for all variables except hydration ratio and processed moisture were not effected by temperature and gas environment, respectively. Pinto (Oletha) Beans Pinto bean (Oletha) Hunter lab coordinate mean squares from the analysis of variance (Table 15) showed high variations among all variables (moistures, gas atmospheres, temperatures and time of storage) for both dry and processed beans. Moisture effects on greenness of the processed pinto beans were not significant. 104 meauuxm u m .020: I H «muuanu can amasao nan oucoa unaunu aucaon m ”undo N I a .H m.H m.H o.H O.” o.H o.H mn o.v m.N O.N o.n o.N O.N ON o.v o.v m.N c.v m.N m.N m 0H o.n o.n m.N m.n o.N m.N mm o.n o.v o.N c.c m.N o.n ON o.v m.n o.n m.n o.n o.n m CH mumaam massdo auaaam uneaau mumamm amasao m w Amnucorv mafia 0mmuoum .o c A». 0usuuuwaaoe ausumwoz mzucoa 0:«: man m0u=umwoa 03» can m0u=uau0aamu 00uzu no 0u0camOEun new cmoouuq: have: m0uoum ocean Amen. xooan you madame use umaaao uo u0zdn> :00: A an. 0Hnoa Shear force (Kg/1009) Shear force(Kg/100g) 105 400-1 350- 300.: 2511.] 21101 1511: 100 50 r 1 r 1 r o 4 a 12 400. H 152111111311“: 400— H maximum 400- H 111mm 350-1 20°C-N. H 10: 350-: 20°CAIR H 10: 350: 20°c.co, H m 300: 300: 300: 250; 250: 250.: 200: 200i zoo-1 1m: 1&4 1w; 100: 1oo-i 100 i o 4 a 12 o 4 a 12 o 4 a 12 400* H wand-111m- 400- H 1axmoautum4oo-J H “Mahmud 350: 5°C.N, H 10: 3501 5°C.”? H 10: 3501 5°C.co. H 10: 300; 3001 soc-i 250; 250: 250: 200: zool 200: 150: 150-: 150: 100% 1001 1oo~1 o 4 a 12 o 1, a 12 o 4 a 12 Time (months) Time (months) Time (months) Fig (19) Shear force of black beans stored under three ES andg as atmospheres at three temperatur— two moistures for up to nine months 106 93:9: ms: .5». 85320:. 03 van mmeBEmaEmu 2:5 «0 oeozamoczo cm 8:: Lona: oogoym mcoon x003 50 81.8 Lomzm A03 9... Gov 830..an3 0.0m 06¢ 0.0m. odm 0.2 0.0 P h . — h b b b O.DN ii 2 j 104mm a rode a rod: j Todmm m.nn u T 905. no.8 o:_o> mzAmxzh 1.0.th Tohmn j Tohhn 23.638. 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Mean squares from the analysis of variance for pinto (Oletha) bean quality parameters (soaked weight, drained weight and dried residue) are summarized in Table 17 and the treatment mean values are presented in Figures 21 through 26. The mean squares from the analysis of variance for soaked weight, drained weight and dried residue of pinto (Oletha) beans indicated high variability among various bean moistures, storage temperatures and times of storage.. Selected gas atmospheres significantly effected the soaked and drained weight, but not the dried residue. Figures 21 and 22 present the treatment mean soaked weight values of pinto (Oletha) beans during storage under differential conditions. The response trend of soaked weight for pinto beans soaked weight showed slight fluctuation during storage. It decreased in the first three months with all temperatures, moistures, and gases. The soaked weight of pinto beans stored at 5°C decreased for all periods of storage time and under all atmospheric gases. Similarly, the soaked weight of pinto beans stored at 20°C and 35°C decreased following 6 months of storage. 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L . _ . _ _ _ 0.0mp Io.om_. xi .. Iodom \ fiOva ...odNN SBmBENmF o. o 83m_oEN¢F 4. a . EgfloENE I 06 floo>2 no.8 o:_o> m.>ox:._. oan (6)001/(6) 1M paxoos 117 months this trend stabilized or increased. Pinto (Oletha) bean drained weight and dried residue treatment mean values are presented in Figures 23, 24, 25 and 26. Pinto bean drained weight decreased and the dried residue increased as the temperature, moisture and time of storage increased for all gas environments. Pinto (Oletha) bean clumps and splits (Table 17) showed significant variations among all experimental variables except the effects on clumps and splits by gases and storage times, respectively. The clumps and splits of pinto beans decreased with increased storage temperature, bean moisture and storage time (Table 18). The shear force mean squares from the analysis of variance of pinto (Oletha) beans (Table 17) showed highly significant differences among three storage variables (temperature, moisture and time) but not for storage environment gases. The results of the pinto (Oletha) beans (Figures 27 and 28) indicated that, as the temperature, moisture and time of storage increased, the shear force also increased. Mean squares from the analysis of variance of pinto (Oletha) bean soaked moisture, processed moisture and mass ratio index of hydration and drained weight (Table 19) showed significant differences among various moistures and Drained wt(g) Drained wt(g) Drained wt(g) 320 ‘ H 187.molutun1 O H 14% 300 - 35 CN, H 107; J 280 - 260 A i 240 d O 4 8 320 H 18%moistufi1 '1 0 H 147. .300 4 20 CAN. H 10% 280 - 260 d 4 ;: 240 - 220 T I T O 4 8 320 '4 H 1B7.moistun1 O H 14% 300 a 5 RN. H 10:: 4 280 - 260 - 3 240 - 0 4 8 Time (months) Fl 9 (2 32 118 320 4 H 1axmoixmm H 14:: 300- 35°C.AIR H 10: 280-4 O 4 8 320 d H 18%moistum H 14% 300- 20°C.A1R H 10: 280~ 240- 0 4 8 320 d H 183111le 0 H 14: 300- 5 CAR H 10% 280- 260- a 240- 220 ' I ‘ 1 O 4 8 Time (months) 520 , 300 250 260 240 o 4 a 320 H 18%moisnm 1 H 14: 3004 zo°c.co, H 10: zao-i - d 240- 220 V TT 1 I 0 4 a 320 J H 18%moia H 14: soo~ 50cm, H so: 2501 250 :—-——o\ 4 24a: 0 4 a Time (months) Drained weight of pinto beans stored under hree gas atmospheres at three temperatures and moustures for up to nine months 119 93:05 9:: t2 motsufloE pco no.5? ..LanS 095 “a otocamoEuo cmmobE .6 Inc: notogm mcoon 35a ca 2995 p265 9V3 at 80V otauotano... 0.0m 0.0% 9.0». OVON OH: . _ p . — . 23205wa a. a BBmBER: a. a sewage I 3 aces. no.8 30> £913 lodon 0.0Nn (6) 1M peugng 120 A 01 V G) :3 :9. (D Q) L. '0 Q) H 10% moistu H 10% mdlhlflb 'C 35°C.N. H 14:: moistu H 14: moi-tum D H 18% moi :- 1?! 61331111) t I T is 12 a 12 A O v Q) :3 :9 U) (D L. .0 9 'g Q A 0" v (D D :9 . (n f ‘D : L . 8 30* o—o 10: 130-1 H 103 i 'C . 5°C,NR H 14: . 50630, H 14: O H 182m 28 H 18%moi- 2. r 17 T T j— ‘f 1' T l r 12 u 4 a 12 ° 4 a 12 Time (months) Time (months) Time (months) Fig(25) Dried residue of pinto beans stored under three gas atmospheres at three temperatures and moistures for up to nine months 120 A 38 38 0‘ i v 36 4 c” i :3 "O 54 -i '55 + / Sf 32 4 .i .0 30 0.) 3° H 107: moistu ‘ o-o 1oz miltun 'C 35°C.N, H 14% moistu .. 350C.A]R H 142 moisturi D H 18% moiatu 28 H 182 moi-tum 28 I f T I T T j if r T r 1' O 4 8 12 0 4 8 12 38 38 J 0‘ i m 35 " 35 1 j .. :9 34- 3.4- U) '1 Q) L- 32 32 U 4 .9. 30 H 10% 304 H 102 L 200cm, H 14: 4 200cm}? H 14: Q 28 H 18%moistum 28 r I 'I-‘l %BZmojstu OI 4 I 12 0 4 a 12 A 38 58 C5 J .i .J 36 - 36 (D d 4 3 TO 34-4 '5 i l 2 ’2 ”V .0 'i (D 30 H 10:: 304 H 10% '1: 5°C.N, H 14% 4 5°C.AIR H 14% "A H 18%moisturrd H 18%moiatu Q 28 I r r V l W 28 r I r T r O 4 8 12 0 4 8 12 Time (months) Time (months) 30 H 10: moistum 35°C.CO H 14: molatum 28 ' H 157. mai 1 O 4 8 12 :53 ' 4 .36 ~ 8 12 38 1 - i 36 a i ‘ i 344 ‘ 4 i 32 km 5 u l a 30"} H 10: i .i 5°C.CO H 14% ‘ ‘ H 1axmoiutu 25 m r r l r 1 0 4 12 Time (months) Fig(25) Dried residue of pinto beans stored under three gas atmospheres at three temperatures and moistures for up to nine months Dried residue (9) Dried residue(g) Dried residue (9) U m «30 H 107. moistu 350C.N‘ H 147: moistu H 18% moiutu 25 r r T m T r fl 0 4 8 12 38 J 36-4 12 30 H 10% 20°C.N, H 14: 28 H 18%moistufl'! I T r r T T O 4 8 36 J 36 - H 10% H 14% H 16Xmolatu 5°C.N, 28 I'— fi r I O 4 Time (months) 1 I a 120 36 36-4 J 34- 324 .1 301 H 10% miltum .4 350C.NR H 14: moistum H 16% moistur‘i 0 4 8 12 38 36-4 30 H 10% 20°C.AIR H 14x H 16%moistu O 4 B 12 38 a T ss-J I 1 l i 30 H 10% 5°C,AIR H 14: 28 H 18%moiatu I r F m 1 r l O 4 6 12 Time (months) o—o 10% moistum 350C.C0 H 14% molmfil ' H 137. mam, O 4 a 12 :53 ' d :56 -< H 102 3 200C.C0 H 14: 28 ‘ I—l 18%moistu r r r r # *1 O 4 12 38 i J r 364 I i 34-1 ’ 4 u 32 ‘ I i 30 H 10% ; 50cm H 14: I ' H 18%moiutunJ 0 4 8 12 Time (months) Fig(25) Dried residue of pinto beans stored under three gas atmospheres at three temperatures and moistures for up to nine months 121 0.0m 93:9: 05: .69. mmhfimBE nco mmLBEmaEmu 8...: yo mgmzamoEuo cmaobE Lmvc: umgoum mcomn 35a *0 032m? 8:0 38 0E Gov 93332.3. 0.0»V 0.?” ofim p — n odp 0.0 h — b m: p.932 no.8 86> 9»me mgfifloERm— 01¢ 2:33:35: I SBfloENOP I 9mm. no.9... 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The gas environments were significantly different for soaked moisture, but not for processed moisture and not for hydration and drained weight ratio. Kidney (Montcalm) Beans Mean squares from the analysis of variance of kidney (Montcalm) bean Hunter lab coordinates (Table 20) showed significant variations among all variables for both dry and processed beans. No significant differences were demonstrated among differential gas atmospheres for yellowness of dry beans. Surface color observations on treatment mean values of kidney beans stored for nine months is presented in Table 21. The kidney beans increased in darkness, greenness and yellowness as the temperature and moisture increased during storage. Mean squares from the analysis of variance of kidney (Montcalm) bean quality parameters (soaked weight, drained weight and dried residue) are presented in Table 22. Mean values are presented in Figures 29 through 34. The mean squares showed highly significant variations among various 128 .nmo.o ..ee~.o ova.o onH.o ooa.o ¢o~.o v made x .aeoe «mho.o c¢mmm.o aavvm.o mmo.o mON.O NON.O v 05«8 x Gnu aaNON.o «emoH.H «cach.o mna.o camov.N oNNm.o t .9208 x mow acmoa.o «ehvn.o «than.d «whn.o omN.H nvn.o v Oflwa x .uHOZ aamhn.o «ancm.o «vmv.o caeom.o acm~n.v «cvvn.n v .9609 x .uqo: aamoa.o «eomh.o euhn.o sown.° Odh.o «NH.O v one x .uwox ««o>H.o ca~m0.o «anmo.o ecann.o caoom.u ccmov.c vN unawuoauoucH acaiN cqnbm.o «avmn.m ccawm.N ccmmv.w cimmn.nn aammm.b N 0348 ..aama. «emHN.H «chem.n ca¢vm.o~ «covn.m ccovo.am achmo.v N ouauuhoafiofi caamw.o ccoam.d cavwv.o mun.o ccme.NN covoo.N N 300 ..mmd.o ..vno.n ..mmm.n .«smo.~ .moo.~ cache.“ « ..uaoxc ousuuao: aanmh.o camah.v «cmmn.h aanm.n cchnn.hN cath.v a mucouuw can: Hao.o va.o new.o hon.o va.N MNv.o a HdHOB mmuasvm cam: an an A an an A an :oduuaum> comm oammoooum coon xuo uo cousom mouaCHouoou uoHou and nouns: mcucofi and: O» a: you mapsumfloe one mmusuaummsmu owns» an mandamuOEuu moo oops» noon: omuouu mason AEHaoucozv >mcowx oommwooum can >uo no uoHou ooauusm no oocuuua> uo nam>auc< AON. canes 129 om.m ~H.~ m¢.~ mm.m ms.n mo." A”. >0 mmo.o mwo.o Nma.o HnH.o mam.o new.o Hm uouum «cbma.o «chmh.o acmoH.H cumoo.o cadmm.n ocwbo.o co flucwoanxm mafia x .9808 o~o.o anva.o nnN.o aom.o mvm.o ONH.O 9H 3 flaw x .owoz o~o.o «nva.o nnN.o aON.o mvm.c cNH.o om unodvouumuCH >03Iv Ono.o wmo.o mNH.o hHH.o mmm.o vmo.o 9 mafia x .mawfi u now «aoHH.o aamhv.o acmmh.o chn.O «somw.d won.o m ones x .mfiwfi x .uao: ammo.o «cmNN.o mw~.o NVH.o mmm.o th.O o OBAB x ado x .udox ammo.o «cnmN.o acamh.o «comv.o me.o Ohd.c a .QEGB x 000 x .UHO! cahoo.c cava.o «cmwv.o camoN.c NVh.o hON.O Nn unawuouuoucH aazln mmuazqm coo: an do a an an A up caduoaum> comm ommmaoaum :aom %ua no oouaom mmuacwouooo quoU and nouns: A.e.ucoo. .owc manna 130 Nm.N hn.b NN.mH mN.v nH.ON nn.mH nn mm.N No.0 mn.vd mn.v ON.ON mh.ad ON mo.n on.w hm.va OH.m mn.HN on.ON m ma mO.N on.h Ov.nH Om.n On.OH O0.0H mn om.N hh.b mv.vH mv.v ON.ON m0.0H ON No.n NN.O hm.VH mm.v nO.HN no.3H m 1H NO.N Om.h hh.nH mN.v Ov.OH 00.0H mn mO.N N0.0 mO.VH ON.v Ov.ON whomd ON mO.N N0.0 mh.hd OO.n OH.HN OOQON m OA an an a an an A comm oammmooum coon %MO 8 c .3 unanswouooo uoHoo and nouns: ousunuwnfloa Guayaqoz mcucoe as“: you mauzumwoa can mousueummsou canny an oumnnmoaua camouud: have: omuoum maven .EHooucozv >mcofix uou uoHou ooouuso no uo=Hu> coo: .HNV manna 131 ..vm~.moen ..Nnm.o mmn.o «enoa.n «gano.on camms.unn v wage x .aaoe ..mnn.~n~ ..mae.o mm~.o cmH.o smp.~ nn~.o~ c mafia x moo Non.oH e¢~.o oon.o . na~.o omn.v now.ma v .aaoe x unu ..oov.eon~ .smv.o .mnv.o ..onv.u vou.nu ..ssn.nov v mafia x .uqo: ..mv~.mmoen ma~.o aao.o ..onmn.na c.o~e.sms comv.on v .aaoa x .uaox Ham.m oen.o can.c «.mao.o cmam.~n ..nmo.emn v new a .oqo: ..mo>.mqmn ..«mv.o .aan.o ..cna.n ..vvm.ava «.oou.nnn aw uncauoauoucn anaum ..mm~.oms~ ..~oo.n ..amm.o ¢¢san.ma ..hoh.mofla ..sao.nnm a .a mafia ..Hmo.meove ..nHH.m ..mmn.o~ c¢non.op caonh.asfln ...oov.o- « ouhuouwwwoe .aem.om nvo.o .afim.o ..ovn.a o~v.o~ . ..no«.-n a new ..om~.oflmm~ «mH.o Hv~.o ..~flc.an ..n~5.onea ..Hco.onav ~ ..adozc ousumaoz ..omm.oo~o~ ..vvn.~ ..mom.m c.mos.m~ ..mov.v«on .¢h~o.vnmd a «vacuum can: www.man onn.o no..o hem.” moo.a~H coo.onn He” Hence mmuusum coo: usoamom Aooofl\mxc mumaam maaado compo emcfioua ewxuom mouom up ummnm Hmamw> any unmao3 coon coduawum> uo mousom usucoe we“: on a: nan mmusumwoe oco mouauauadsmu onus» an monogamoauo uno manna noon: oououu acaan Aeamoucozv >wcowx oommeOuQ one ooxmou .>uo no mowumuuauoauano xuaaazv uo oocawuu> no uwm>ua:‘ ANN. manna 132 mn.v mo.mH mn.m~ ~n.H nH.H on.” A». >o m-.m~ oofi.o noa.o mod.o non.oa mov.pn do uouuu ..vmv.nhon ..mflm.o ..mms.o ..poe.n «.mmm.m¢~ ..eno.ne~ on eucqoanxm GENE x .Qan ovm.n~ Hmfi.o pma.o Hmo.o vnn.n men.aa on x moo x .uqoz ovo.s~ ”ma.o hmH.o Hmo.o vnn.n mon.~u ma unequoououcn scznv nn~.n~ om~.o .VH.o aoH.o no>.n sno.pn a clue x .aaoa x can ..vma.vmha os~.o ~m~.o ..Hofl.a Ham.mn cansn.oo« a ands x .aaoa x .oqoz oen.~a n~H.o Hn~.o own.o oo..a «no.n a nude u use a .ufiox ..Hv~.~e H~n.o ooa.o mHH.o soo.n man.s o .naoe x nae x .uqo: ..~fi~.mo¢ nv~.o Hma.o ¢.v~¢.o mow.» «.oop.om «n acouuoauoucn again mounsvm coo: osoamom Aoooflxwx. muaaam maesau emuua emcfiouo emxnom aouom no noduuwun> uaanm Amy anodes anon uo ouusom ..a.ucooc ANNOHnaa 133 storage temperatures, bean moistures, gas atmospheres and time of storage for all three characters (soaked weight, drained weight and dried residue), except the gas effect on drained bean weight was not significant. In general, the soaked weight (Figures 29 and 30) increased as the bean moisture increased during storage. The kidney bean soaked weights increased during the first three months for all temperatures and moistures. Soaked weight increased further during the second three months for all treatments except for those beans stored at 35°C. Also, a slight decrease in soaked weight for 10% moisture and 20°C stored beans under nitrogen or air environment was observed. In the final three months of storage the soaked weight mean values decreased at 5°C storage for all gases and moistures. Soaked weight of kidney beans stored at 20°C in 10 or 14% moisture increased for all gases. Kidney beans stored at 200 and 18% moisture under the air atmosphere exhibited an increase in soaked weight compared to nitrogen and carbon dioxide atmospheres which showed a decreased soaked weight. Soaked weight of beans stored at 35°C for nine months decreased under all gas environments and moisture conditions. Both drained weight (Figures 31 and 32) and dried residue (Figures 33 and 34) for kidney (Montcalm) beans Soaked wt(g)/100(9) Soaked wt(g)/100(9) 190 00102 as“! Hume-um r ff ' M f 150 o 4 a Time (months) 12 134 Time (months) 190 O o1oxmolutmli a A14XMM) H183“ I l 4 8 12 00108 AA“! H133"!!! Fifi fl ‘ o 4 8 12 Time (months) Fig(292 Soaked weight of kidne beans stored under hree gas atmospheres a three temperatures and moistures for up to nine months 135 mficoE 0E: to» moeaafloE uca mmufiatmanu 00...: #0 0.03on00 c0095: Soc: 00.56 mcaon 0:20. 00 «£903 noxaom 830E A000 839.320... 0.0m 0.0.v 0.00 0.0m 0.0V 0.0 . _ . b . b . — L DoomP 10.03 \* 10.00N 10.0PN . r0.0NN SBmBENmP o. o 0L30_0EN¢_. 4. a . 0e30_oENO_. I {NF "90>0_ 00.3 020> 0130.3... 0.00m (5)00l/(5) 1M pexoos Drained wt(g) Drained wt(g) Drained wt(g) 136 220 ‘l r 1 r t r r ' I I 4 8 o i i ° ‘ ’ Time (months) Time (months) Time (months) Fig(31)Drained weight of kidney beans stored under .three gas atmospheres at three temperatures and monstures for up to nine months 137 05:90 05: to“. 000303,: 000 00.500 3.0903 00...: 00 0005000E00 0000.5: ..00 ....c: 00030 0:000 0002 00 «:90; 0050.5 33 0E A000 0.5000900... 0.00 0.“: 0.000 ofim 0._n: 0.0 00303.53— 0.0 0030_0EN¢— 4.4 0030_0EN0— I of new)... 8.8 80> 0.5.2. 0.0NN 0.0.2.0 10.00N 0.0.03 (5) 4M peugoJQ 138 A 38 38 38 , on H 18% moistur- i ‘ H 15% moisture H 15: moisture I v 4 H 14% moistun ' H 14% molltura H 14% moi-tun , 36- H 107; moisture 35" H 10% miatun 35 H 10% moistun I m d :3 i 1 3‘ I U) I i 83 I 32~ I 'I I ‘O 1 (D I 30 i 'C i 350001? I O f I 28 r j 1 1 r 1 12 0 4 a 12 38 38 38 ' ’ ‘ H 18%moistum H 18%moistum J H 18%moxlt1m'o .0, ' H 14: H 14: H14X 0) 3640-0107: 36-H1o: 36-«o—o1ox :3 4 . . E 34- 34— 34- m -I d 'I Q) L- 32~ ' 32-1 32— U 4 / '1 ii 93 3O 3O 4""- . =¢ 30 4w 5 5 2o°c.N, « zo°c.~R 4 200c.co‘ i 28 I r r r 28 f r r r f 28 r F r r r 1 O 4 8 12 0 4 8 12 0 4 8 12 A 38 38 38 a . 01 4 H 1azrnoiatun-e 4 H 18Xmoistum ‘ H 181-mum j V H 142: H 14:: _J H 14:: ' 36— H 102 36- H 10:: 35 H 107: a) J '1 3 'U 34— 34~ 34- m J . J E 32 . 324 32. . i 8 30 30 1w 30 4W I ': isoCJia -i SOCNR - -( 50¢.co1 J] O 28 i T I r i r 28 r I T I 28 r T r r t j Time (months) Time (months) Time (months) Fig(ISEBW Dried residue of kidney beans stored under t ree gas atmospheres atthree temperatures and moistures for up to nine months. 139 0.0m 93:9: 9:: ..8 3.3662. vco mmLBEoQEB $9.5 “a memzamoEua coast: Lone: noeoym mcoon >963 D6 2669. vote 939... Gov EBEoQEfl. 06¢ 0.0m. 0.0N 0.0.. 0.0 . P p r . F bl _ _ O.mN 10.2.. IONS 1041M I060 SEEOENmP QIo 2:36:52: I P; HQ®>2 no.8 m:_o> m.>mx:._. SBEOEROP I 9mm (6001/5) enpgsaJ papa 140 showed similar behavior as the other cultivars, decreased drained weight and increased dried residue as the temperature, moisture content and time of storage increased. Mean squares from the analysis of variance of kidney bean clumps and splits data are summarized in Table 22. Variations were observed among temperatures, and times, but not among moisture levels for both splits and clumps. Also, the gases did not show any significant effect on split characteristic (Table 22). Both bean clumps and splits were decreased, as the temperature, moisture and storage time increased (Table 23). The shear force mean squares from the analysis of variance of kidney (Montcalm) beans (Table 22) showed significant differences among all four storage variables (moisture, gas, temperature and time). The results (Figures 35 and 36) indicated, as the temperature, moisture and time of storage increased, the shear force also increased. Mean squares from the analysis of variance of kidney bean soaked moisture, processed moisture and mass ratio index of hydration and drained weight (Table 24) indicated no variations for all variables except soaked moisture which was affected by moisture variations. 141 oewuuxm n m .mco: n H “madden use mmezno haw canon ocduuu aucwon n .mcno n I c .a o.H o.H o.H o.H m.H o.d mm o.n m.H m.d m.H o.N O.N on o.m m.~ o.~ m.~ o." m.n m on o.~ o.H m.a o.H m.H o.a mn o.n m.H O.N o.H m.N o.H ON o.n m.~ m.~ m.~ c.~ o.~ m «a m.~ o.H m.~ m.H o.« c.H an o.n m.H o.N O." n.H O.N on m.~ o.n o.~ o.n c.~ m.~ m o~ muwamm mmazao upmanm massau mumamm uQESHU m m n 8 c .5 Amzucozv mafia omnuoum ousunumaawm ousumwox nausea an“: u0u mausumfioe can mausuouomaou moan» no Guacamoaue mam cmoouu«: amps: papaya mcaon Aaaooucozv >ocoux uou uuuaau can uneauo uo nonan> :00: Ann. canoe H Shear force (Kg/1009) Shear force(Kg/100g) 142 350 350 350 l l ‘ —J —1 3°° . 350cm, 3°° 350cm 30° I 330cm, 280- 21:0j 250 q -( d 200- 200— ZOO-J d -( d 1so~ 150- 1:01 1 1 100- 100-4 1004 O 4 8 12 0 4 8 12 0 4 8 12 350 380 350 .4 H 18%moistuml '1 H 18Xmolatun1 .I H 183111de H 14: d H m: H 143 300-1 20°C.". H 10: 30° 1 20°C.NR o—o 1oz 300‘ 200630, o—o 1a: 2504 250.1 250~ d d T ZOO-1 ZOO-1 200- d I d 150- 1504 150d cl j -1 MATH WIT/r5421 ”343$ 50,2, rrr 50,.rij solrrrr, 0 4 I 12 0 4 8 12 0 4 8 12 350 350 350 '1 H 183111de .1 H 18Xmoixtun1 H 1831110108311 -1 H 111: _ H 14: _ H 11: 30° ‘1 soc-N: o—o 10! 30° 4 5°C.NR o—o 1a: 300 4 5°C.CO. H 10: 250- 250— 2:10- 1 1 * ZOO-1 200- 200- 150-1 150d 150w f . moi 1oo— L #425 1004 soj, f 1 . 1 r :10J , , F , so [I T 1 2 r r o 4 a 12 J) 1 a 12 ° ‘ 3 ‘2 Time (months) Time (months) Time (months) Fig (35) Shear force of kidney beans stored under three 88 an; as atmospheres at three temperatur— monstures for up to nine months 143 90:2: 9:: .6 3.50308 oco moeauoLmaEB moor: #0 mean mocha comet: ..ooc: 8.60m mcoon >963 00 onto“— ..aocm 33 0E Gov 8333th 0.00 00¢ 0.00 0.0m 0.0? 0.0 p P . p r — p — p 0.0“ _ i1“ T XII i0 10.00? 0. 10.00? fi0.00N fl 00.02“ 95300:. RE ole 10.000 8329: N: I 1 NA: "905. no.3 m:_o> monxE. 2320.: Now I 0.000 (600 L /6>|) 93.10; 109143 144 Table (24) Analysis of variance of moisture and mass ratio index measurments of dry, soaked and processed kidney (Montcalm) beans stored under three gas atmospheres at three temperatures and moistures for up to nine months Source of Bean Moisture (%) Variation df Soaked Processed Mean Squares Total 161 8.394 0.080 Main Effects 8 6.580 0.096 [Moisture (Mois.) 2 14.712* 0.201 Gas 2 8.772 0.043 Temperature 2 1.087 0.011 .(Temp.) Time 2 1.751 0.130 2-way Interactions 24 21.086** 0.046 Mois. x Gas 4 5.505 0.095 Mois. x Temp. 4 14.351** 0.058 Mois. x Time 4 49.550** 0.011 Gas x Temp. 4 2.992 0.008 Gas x Time 4 2.930 0.038 Temp. x Time 4 51.186** 0.066 145 Table (24) (Cont'd.) Source of Bean Moisture Variation df Soaked Processed Mean Squares 3-way Interactions 32 10.455** 0.085 Mois. x Gas x Temp. 8 1.083 0.093 Mois. X Gas X Time 8 3.023 0.032 Mois. x Temp. x Time 8 25.359** 0.142 Gas x Temp. x Time 8 12.353** 0.075 4-way Interactions 16 8.201* 0.081 Mois. x Gas x 16 8.201* 0.081 Temp. x Time Explained 80 12.806** 0.074 Error 81 4.037 0.087 cv (%) 45.36 65.55 146 Analysis of All Bean Cultivars Statistical analyses for all cultivars stored under common conditions were conducted using factorial design. These selected variables included: cultivars (navy, black, pinto and kidney); bean moisture (10 and 18%); storage temperature (5, 20 and 35°C); and storage time (3, 6 and 9 months). Mean squares from the analysis of variance of surface color of dry and processed bean for four bean cultivars (navy, black, pinto and kidney) are summarized in Table 25. The mean squares show significant differences among cultivars, moistures, temperatures and storage time, except the effect of moisture and temperature on greenness (aL) which showed no significant effect. While the darkness and the yellowness increased for all dry bean cultivars in this study (Tables 6, 11, 16 and 21), the greenness increased for navy (Seafarer), black (BTS), kidney (Montcalm), but it decreased for pinto beans (Table 10) at 10% and 14% moisture level and increased at 18% moisture. These data showed high variations among four cultivars, at two moistures (10 and 18%) and three temperatures of storage (5, 20, and 35°C). The bean seed coat color is a function of the presence of polyphenolic compunds, described primarily as tannins 147 ..mom.n ..moe.m~ ..mmm.m~ «.ovm.o om~.o «.mpu.» v 0549 x .0209 ..mwa.oo: ..a~8.mms~ ..smm.~n ..mmo.q ..opm.md «45mm.» 0 case x .0050 ..sm~.m ..Nkm.on ..ona.vm .«mma.~v ..man.mn .«mao.mun o .0009 x .0020 ..mo:.a 650.5 ..msn.oa v~n.o caoam.n mmn.o a 0309 x .uqo: mko.o ..mqa.ma ..vpm.uaa ccvoo.cd came.” ..nnu.nn a .0009 x .000: .ovm.o «sumo.m .4Hmv.m~ a.~wn.c~ vac.” ..nun.- n .uaso x .uuo: ..npo.m~ ..o~a.a¢s ..Nsm.~m .cooH.wH «.mom.na aanon.mo aw acowuonuoucu aosuw aam00.nwa «0Nmo.mOhN cchnn.mnd 00vmo.m caNnh.v camwm.o~ N .0 03%? ..vam.m ..omm.n ..mop.vop ..ndo.nm ohm.o ..nav.omv a ouhuauwwwoe ..opm.mmmv ..mkn.¢aaoa ..Hn~.~nhm~ ..ovn.coov ..wsn.odova ..omn.~nsnn n ..unsov ua>auuso .o¢~.d ..mom.o~ ..aso.~m ..mom.on ooc.o 4.560.040 H ..uqoxc ousuoaoz ..mm~.ommH ..sho.~omv ..H-.asnaa .cvvm.nona c.mnn.novn c.aoo.amaau 0 0000000 :00: qm>.on -.v~H Hho.oH~ nwm.nn nmo.noa pmm.v>n am. 00009 concavm :00: an 40 A an An A u0 :0aumau0> C000 0mmmmoaum :008 hue uo ouuaom mou0:«0uoou MOHOU n04 009:0: 0:0:05 0:0: 0» an new mouaumuoa 03» 0:0 00u5u0u0080u wounu H00:n 0muoum Asamoucozv >0c0wx 0:0 Auzumaov ou:«a ..memv 300a: ..uou0u00mv >>0: "mum>wuaso :000 000000000 0:0 >00 no heaoo 000uuam uo 00:0«u0> no 040>H0:< Amwv o~n09 148 55.5 55.55 59.0 55.5 55.50 55.5 .00 >0 550.5 554.5 555.5 500.5 054.5 555.0 555 00000. 44455.555 44555.055 44550.5050 44555.455 44545.555 44545.5555 05 000000000 0309 x .0808 44omo.~ 44mmH.~ 44ovh.dm 00mmh.o 00000.H «chmw.h NH x .uH90 x .000: 44555.5 44550.5 44545.05 44555.5 44555.0 44555.5 50 000000000000 00314 44555.5 44555.50 44454.05 44555.5 555.5 44555.5 50 0009 x .0009 x .0000 44550.0 44505.0 44054.5 555.5 555.5 405.0 4 0009 x .0009 x .0000 44550.0 4555.0 44545.50 44554.5 4555.5 44555.9 5 0009 x .0000 x .00o: 44555.0 44554.5 44555.95 44555.5 44545.0 44045.55 5 .0009 x .0000 x .5002 44555.0 44555.54 44505.55 445455.0 44545.5 44550.5 55 050000000050 503-5 0000000 :00: 00 00 0 an 00 A 00 50000000> :00m 000000000 :000 >00 000900 0000:000000 00H00 00A 000:0: 0.0.0050. 0550 00009 149 (Junek et al. 1980). Labuza et a1. (1970) stated that non- enzymatic browning increased in food products as water activity (aw) increased reaching a maximum and then decreased due to the dilution of the reactants. The increase of darkness and yellowness of beans demonstrated in this study could be due to increased the browning reactions as a result of increased moisture, temperaure and time of storage. Mean squares from the analysis of variance of quality characteristics of dry, soaked and processed beans for all four bean cultivars are summarized in Table 26. The treatment mean values of those characters are represented by Figures 5 through 36. Mean squares from the analysis of variance of soaked weight, drained weight and dried residue (Table 26) showed significant variations among bean cultivars, bean moistures, storage temperatures and storage times. These results were in agreement with other researchers (Bourne, 1967; Burr et al., 1968; Bedford, 1971 and Nordstrom and Sistrunk, 1979). The navy (Seafarer) beans had higher soaked weight values, then kidney, black and pinto beans. For the drained weight, both navy and kidney beans had similarly high values. Black and pinto beans were lower in drained 150 44555.55555 555.0 554.0 44555.4 44555.55 44505.555 4 0059 x .0009 44555.5555 44544.5 44555.5 44554.5 44545.55 44545.555 5 0059 x .0500 44055.5555 555.5 44545.5 44555.5 44555.544 44555.505 5 .0009 x .0500 44555.55555 555.5 555.0 44555.5 44455.555 44555.045 5 0059 x .050: 44555.555555 44555.5 44555.5 44555.555 44505.5455 44505.45 5 .0009 x .050: 44455.55455 44555.5 44455.4 44555.55 44554.0555 44455.5555 5 .0500 x .050: 44555.55555 44555.5 44455.5 44555.55 44055.0455 44555.555 55 000500000005 50315 44555.55545 44555.55 44055.5 44554.55 44055.0555 44545.505 5 .0 0059 44555.505555 44055.55 44455.05 44555.555 44555.55455 44555.555 5 00h00”w%W09 44555.55555 44555.55 44554.55 44555.555 44555.45555 44554.5555 5 5.0500. 00>50500 44555.555545 44544.5 44555.55 44555.405 44555.55555 44555.5055 5 5.0500. 0000050: 44555.555555 44450.55 44554.55 44555.555 44554.55545 44555.5055 5 0000500 050: 405.5555 455.0 555.0 005.4 555.455 555.505 554 50009 0000000 :00: 0000000 .5505xmxv 005500 000050 00500 005000 005000 00000 00 :0500500> 000:0 50005> 000 050503 :000 no 000000 0:0:00 0:5: 00 0: 000 000000503 030 0:0 000000000000 000:» 000:: 000000 005000:o:0 00:05x 0:0 60:00500 00:50 4.060. x0050 4000000000. >>0: "000>00500 :000 000000000 0:0 00x000 .000 no 0050000000000£0 >055000 no 00:0«00> uo 050>H0:< .050 05009 151 55.55 55.55 55.45 54.5 55.0 55.5 4 >0 555.540 555.5 555.5 405.0 555.05 055.55 055 00000 44555.54555 44455.5 44555.4 44555.55 44545.0555 44455.545 05 000500005 0059 x .0009 44555.0555 555.5 050.5 44555.0 44550.05 44555.55 50 x .0000 x .050: 44555.0550 555.0 555.0 44555.0 44550.55 44555.05 50 000500000005 503:4 44455.5445 4454.5 44555.5 44555.5 44545.55 44555.550 55 0059 x .0009 x .0000 44454.55550 454.5 44555.0 44555.5 44004.55 44050.550 4 0059 x .0009 x .050: 44455.5555 555.0 44455.0 44045.0 4505.55 44505.555 5 0059 x .0500 x .050: 44555.4555 44545.0 44555.5 44555.5 44555.405 44555.555 5 .0009 x .0500 x .050: 44550.5555 440mm.o 00500.0 00~004N ccmmo.ood 00n5040n0 an 0:05000009:H >03|n 0000zvm :00: 000500m 55050xox. 505505 500050 00500 0005000 005005 OUHOL H0 COAUUHHQ> 000cm 00055> Amy 0:050: :000 no 000aom 5.0.0000. 5555 00009 152 weight. The relationship between dried residue and drained weight was inverse. As expected dried residue was highest in pinto beans, followed by black, kidney and navy beans which were significantly lower. Gloyer (1928) reported that hardshell, a condition of impermeability of the seed coat is produced by storage of beans in artificially heated rooms with low relative humidity (RH) or harvested in hot, dry weather. He indicated that there are great variations in the permeability of seed coats of different bean varieties to the entrance of water. Vonmollendroff and Priestly (1979) found that the cell walls of sound beans appeared to be more porous, contained large openings compared to hard samples which had been stored under high temperature and high moisture. The soaked weight results of the navy (Seafarer) and black (BTS) beans in this study (FiguresS, 6, 13 and 14) were in agreement with the above observations. That is the navy beans soaked weight decreased with increasing temperature, moisture and length of storage. The drained weight is a function of the equilibrium of beans and brine in the can. It is, therefore, highly dependent on the following factors: moisture content of soaked beans prior to filling, fill weight and on brine composition and fill volume (Uebersax and Bedford, 1980). 153 Davis (1976) reported that the storage time did not effect the drained weight. Drained weight decreases during storage observed in this study could be due to intermolcular binding of cell components thus decreasing the hygroscopicity of cells, particularly as the temperature and moisture content increased during storage. The results from dried residue determinations paralleled the drained weight. Both parameters determine the ability of the beans to absorb and retain the water during and after processing. The higher the drained weight, the lower the dried residue. This negative correlation between dried residue and drained weight was observed with this study. Results from this study showed decreased drained weight and increased dried residue with increasing temperature, moisture and time of storage. Mean squares from the analysis of variance of visual characters (clumps and splits) for all four cultivars (Table 26) showed significant differences among all variables (cultivars, moistures, temperatures and times). The treatment mean values of clumps and splits for all four bean cultivars during storage indicated that, as the temperature, moisture, and time of storage increased, the clumps and splits decreased (Tables 8, 13, 18 and 23). Thus, more clumps and splits were observed at low temperature and 154 moisture storage (5°C and 10% moisture) than at high temperature and moisture storage (35°C and 18% moisture). When the beans are stored at or greater than 20°C and moisture level at or exceeding 14%, cells will be more rigid in structure (suggesting lignified middle lamella and more bound protein surrounding the starch granules). The hard cells are less suseptible to cracking during processing, thus less leakage of the cell component is observed compared to the cells of the soft beans after processing. The leakage of cell components (mostly starch and protein) will cause clumps of the beans and firm gelatinization of the sauce. The shear force mean squares from the analysis of variance for all four cultivars are presented in Table 26. The mean values are presented in Figures 11, 12, 19, 20, 27, 28, 35, and 36. The shear force showed highly significant differences among cultivars, moistures, temperatures and times of storage. The shear force for all cultivars increased, as the temperature, moisture and storage time increased. The shear force is the most important charateristic that determines consumer acceptability and relates directly to the cookability of the beans. The higher the shear force the higher the cooking time will be for the bean. This study indicated the correlation coefficients determined for navy, 155 pinto and kidney were r = 0.988, 0.952, and 0.925 respectively (Figure 37). The shear force increased as the bean moisture, storage temperature and the time of storage increased. This observation could be due to mineral (calcium and magnesium) interactions with pectin molcules forming a firm cross linked middle lamella. Calcium and magnesium are present as free ions and combine with cell constituents. Phytic acid could interact with these minerals to form phytic acid chelate. Calcium and magnesium ions may be liberated from the phytate molcules as the product of phytase activity. The phytase enzyme could act as a factor in the hardening process (Kon, 1981; Jones and Boulter, 1983 and Vandiolo et al., 1986). Mean squares from the analysis of variance of soaked moisture, processed moisture and the mass ratio index for) hydration and drained weight of all four bean cultivars are summarized in Table 27. The analysis of variance of all cultivars show highly significant variations among all variables (cultivar, moisture content, storage temperature and time) for all characteristics, except soaked weight moisture and hydration mass ratio index which were not affected significantly by the storage time. The correlation coefficients for both drained 156 mficoE n ..8 comoEc ..ooc: 8..on mto> lan 0.85 ..2 8.6% .50 m 9: one me mExooo of coozzob £98328 of. $3 at AEEV oE: mciooo of cow on com CON _ c fimow Quad ".5 mcoon AEBBCOE 352 o 33.0 a: 28a 8528 3:5 0 Awmmd nub mcoon Cotoeoomv >>oz x 10.: (600 l/5>I) 9310; 1:33:43 157. «.ooo.o ..noo.o .«nmo.v ..nmw.» e mafia x .daoe .«Vfio.o a.mflo.o .«nua.¢ ..m-.ea a news x .uaso ..nno.o «.moo.o c¢~HH.m~ .mmm.n o .maoe x .u~=o .noo.o ”66.6 a.~vm.v .c>a~.- N mafia x .m«o= ..smd.o .aHHo.c c.cmo.mc~ «cauv.m ~ .9209 x .uao: «camfl.o «anoo.o .c-F.q~ c.oao.am n .uaso x .mfio: ..qmo.o 6.6ao.c ..mow.a~ ccsw~.on nu acoduoauaucn >u3a~ ..nNo.o doo.o ccmpo.~d «so.d « unis A.aaoe. ..om~.o ..e~o.c ..quc.ao~ ..vno.ha a casuauodsos ..n-.nv ccmam.ou caona.~mmvmu .«aon.ovouo n ..uaso. ua>aunao «.mmm.o ..mm~.o ..~on.ov~ ..vma.nm~ a ..uwozv ousuuaox «ammo.ba cammn.w acoaw.oomcv cauwu.onm~« a uuoouuu add: ann.o Haa.o am~.~>a aav.omv anv Huuoa nounsvm coo: unmamz pmcwmmo camuouoxz oommmooum owxuom up cowuoaua> xoUCH capo“ man: A». ousuuuox soon we oouaom .mnucoa «can 0» a: How mousumfioa 03» can mousuoumnsou omuzu hops: omuoum .aauoucozv %mCOAx 6:0 Aonuoaov oucfid .Amam. xooan .Aumuounomv >>uc comaoooua can ouxnou .>uv ham mucosusmmmfi xopcw ofiumu name can ousum«o& no mononuc> uo aquaancd Ahwv manna 158 6H.n ma.a 65.6 nh.~ a >6 aco.o Hoo.o won.o 56¢.a con uouum ..mno.~ c.m~h.o ..nnn.vm~m ..oov.nmm~ up cmcaaudxu aflua x .naoa canoo.o «cmoo.o ccoov.o canoo.v NH 8 .vuflo x .uwot ..noo.o «.moo.c ..uce.o c.moc.v «a acoauoauoucu scan. ..moo.o ..moo.o ..omm.o ..cno.ou «a ones a .mama x .unso ..voo.o .«moo.o nmn.o «cumo.ma v ends a .maoe x .uao: cavoo.o cavoo.o ocuhn.d acood.nd o Olda x .udfio x .uaox ..m~o.o ...oo.o ..nmm.ofi ..ooo.n o .naoa x .uaso x .nao: ..oao.o ..soo.o ..noo.¢ ..wmq.od on ucoduoauouca auaun nounsUm coo: unqwmz pmcfiouc soflumup>= pmmmoooum coxoom up :Oaunquo> xoch ofiuwm mun: ounuudox uo ooauom ..u.ucoov A-c canoe 159 weight and shear force and each quality character are presented in Tables 28 and 29 respectively. 1.3 Physico-Chemical Analyses of Dry Beans Stored under Selected Conditions for Nine Months Effect of Storaqe on Protein Fractions and Soluble Solids. Mean squares from the analysis of variance of total protein, soluble protein and total soluble solids for all four bean cultivars stored at 18% moisture for nine months are presented in Table 30. The observations on treatment mean values for these constituents are presented in Table 31 and also shown in Figure 38. The mean squares from the analysis of variance of all three above analyses exhibited highly significant differences among storage temperatures and cultivars, but no variations were found among gases (blocks). The interactions between temperatures and cultivars showed significant effect on soluble protein, but not on total protein or soluble solids. The observations on treament mean values of total protein for navy, black, pinto and kidney beans indicated 160 Table (28) Correlation coefficients between drained weight and other quality characteristics for four bean cul— tivars stored under three gas atmospheres at three temperatures and two moistures for up to nine months Characters Navy Black Pinto Kidney All (Seafarer) (BTS) (Oletha) (Montcalm) Surface color of dry beans L-coordinate 0.932 0.373 0.665 0.517 0.016 aL-coordinate 0.678 0.289 -0.472 0.421 0.211 bL-coordinate —0.923 -0.211 0.880 0.116 -0.409 Surface color of proceesed beans . L-coordinate 0.780 0.773 0.791 0.464 0.157 aL-coordinate -0.695 -0.264 -0.075 0.333 0.296 bL-coordinate -0.351 0.553 0.440 0.436 -0.169 Quality characters Initial weight -0.439 -0.531 -0.268 -0.397 -0.395 Soaked weight 0.160 -0.509 -0.073 -0.187 0.208 Drained weight - - - - - - - - - - - - - - - Dried residue -0.969 -0.936 -0.896 -0.891 -0.946 Clumps 0.573 0.661 0.600 0.502 0.344 Splits 0.489 0.550 0.539 0.317 0.595 Shear force -0.873 -0.952 -0.912 -0.849 -0.773 Moisture content Initial moisture -0.440 -0.531 -0.271 -0.399 —0.408 Soaked moisture 0.152 -0.500 -0.074 -0.154 -0.206 Processed moisture 0.969 0.936 0.896 -0.082 -0.171 Hydration ratio 0.620 0.081 0.152 - - - -0.107 Dried weight ratio 0.919 0.882 0.792 - - - -0.116 Number of samples 162 108 162 162 594 161 Table (29) Correlation coefficients between shear force values and other quality Characterastics for four bean cultivars stored under three gas atmospheres at three temperatures and two moistures for up to nine months Characters Navy Black Pinto Kidney All (Seafarer) (BTS) (Oletha) (Montcalm) Surface color of dry beans L—coordinate -0.920 -0.301 -0.559 -0.470 -0.251 aL-coordinate -0.477 -0.285 0.291 -0.330 0.074 bL-coordinate 0.776 0.194 0.880 -0.123 0.057 Surface color of proceesed beans L-coordinate -0.822 -0.719 -0.712 -0.257 -0.325 aL-coordinate 0.754 0.252 0.015 -0.138 0.016 bL—coordinate 0.054 -0.529 -0.345 -0.283 -0.182 Quality characters Initial weight 0.367 0.467 0.299 0.443 0.370 Soaked weight -0.150 0.462 0.287 0.332 0.076 Drained weight -0.873 -0.952 -0.912 0.849 -0.774 Dried residue 0.884 0.944 0.910 0.877 0.862 Clumps -0.436 -0.627 -0.623 0.381 0.432 Splits -0.389 -0.553 -0.553 -0.394 -0.486 Shear force _ _ _ _ _ _ _ _'_ _ _ _ _|_ _ Moisture content Initial moisture 0.367 0.467 0.301 0.441 0.375 Soaked moisture -0.143 0.454 0.285 0.208 -0.027 Processed moisture -0.884 -0.944 -0.910 -0.058 0.085 Hydration ratio -0.564 -0.056 -0.017 _ _ _ -0.091 Drained weight ratio -0.805 -0.828 —0.830 _ _ _ -0.143 Number of samples 162 108 162 162 594 162 Table (30) Analysis of variance of total and soluble protein and solids of four bean cultivars stored at three temperat- ures and 18% moisture for nine months Source of Protein Soluble Variation Solids df Total Soluble Mean Squares Total 35 0.8428 9.0933 7.1453 Blocks (gases) 2 0.0984 0.02117 1.0428 Treatments 11 2.5949** 28.6930** 21.1294** Temperature 2 0.3971** 120.968** 84.8428** (Temp.) Cultivar 3 9.0939** 19.8480** 17.2549** Temp.x Cultivar 6 0.0782 2.2650** 1.8289 Error 22 0.0344 0.1258 0.6172 CV (%) 0.81 4.11 4.51 163 Table (31) Total and soluble protein and solids of four bean cultivars stored at 18% moisture and three temp- eratures for nine months Bean Cultivarsé % Total % Soluble % Soluble Storage Temp.( C) Protein Protein Solids 5 23.70ab 12.82a 20.04a Navy 20 23.65ab 12.11ab 18.96ab (Seafarer) 35 23.94a 5.20e 13.92de .5 22.850 9.79C 17.52bc Black 20 22.76c 9.09cd 17.16bc (BTS) 35 23.27bc 5.57e 13.72de 5 21.27d 8.53d 15.96Cd Pinto 20 21.47d 8.13d 16.68Cb (Oletha) 35 21.87d 3.65f 12.60e 5 23.67ab 12.06ab 20.16a Kidney 20 23.41ab 11.15b 19.80a (Montcalm) 35 23.56ab 5.55e 14.40de * Mean values (like letters within each character indicate no significant differences at P<0.05 by Tukey mean separations) 164 Navy (Seafarer) Black (BTS) 24‘ 243 l: E 4 " r—— L— ”? Cl : 5 15- 151 : .3 44 H C C -l _* >— l—. 8 : : 33 8" 8—~ E E 0- "— ——d J .. l—w l-—— g -— 3 —~ H o a a f q 0 __ _ 0 20 35 o 5 20 Pinto (Oletha) 24-1 ,? . 5153 "E Q) -l 8 ma—l a. .J . 8. 05 20 35 05 20 Storage temperature (°C) Fig (38f) Total and soluble rotein and s lids of our bean cultivars 18% mousture stor— ed at three tempera ures for nine months E %Total protein ESE %Soluble protein m %Soluble solids Kidney (Montcalm) a 35 El 35 Storage temperature (°C) 165 that as the storage temperature increased from 5 to 20°C, the total protein decreased, conversely, as the storage temperature increased from 20 to 35°C total protein mean values increased. Pinto (Oletha) beans were an exception to this trend showing increased mean total protein for both temperatures 20 and 35°C as compared to 5°C. The total protein variations among temperatures, are very low compared to cultivar effects which showed more variations than did storage temperature. The solubility of protein was decreased more than two fold as the storage temperature increased from 5 to 35°C for all four cultivars. For example, this trend was readily apparent by the soluble protein mean values for navy beans which were, 12.82 and 5.20% for 5 and 35°C, respectively. Observations on treatment mean values of soluble solids for the four bean cultivars stored at 18% moisture for nine months paralleled the trend observed in soluble protein treatment mean values (i.e. the soluble solids decreased with increased storage temperature). Pinto (Oletha) beans were an exception with increased soluble solids from 5 to 20°C and decreased values from 20 to 35°C. These data indicated that navy (Seafarer) beans had the highest mean values for total and soluble protein (23.7 and 12.82%), while the mean values of soluble solids for 166 kidney (Montcalm) beans was the highest among the four cultivars (20.16%). Pinto (Oletha) bean was the single cultivar that depicted the lowest values for all three measures when stored at 5°C (21.27, 8.53, and 15.96% for total protein, soluble protein and soluble solids, respectively). The decreasing values of soluble protein and soluble solids could be due to the interactions between protein and protein with other cellular components forming more complex structures which are less soluble in water. The scanning electron microscope studies also indicated that the protein molcules have a more complex structure and were less soluble in the beans stored at high moisture and temperature. Effect of Storage Conditions on Pectin Solubilitv Mean squares from the analysis of variance of pectin solubility is presented in Table 32. The mean values are presented in Table 33 and illustrated in Figure 39. The mean squares indicated that there are significant variations among temperatures, cultivars and the interaction on cold water, hot water, total water soluble, alkali soluble and total soluble pectin. 167 mo.» oo.s mn.m on.oa o¢.nu » >0 ve.~ on.o Ha.“ ad.” no.6 «a gauge ..oa.m~ «.mo.d «cco.~n a.nn.~a .....mn o .udso x.aeme ..udao. ..om.o~fl ..sm.~d ..mu.mp ..ms.pn ..mo.vn n ua>qudzo ..aaoev ..vn.sn~ ..o~.en 4.54.5m ..on.nnn a.no.nnu m ousuauomsoe ..Hm.ve ..os.od a.o>.mv 4466.4» c.nu.nv Ha acoauomue o~.en a~.m a...“ ~s.mn so.u~ mm Hauoe noun: noun: cauoma :«uomn Hobos uo: uuoo mansaom mansdom an Hauoe w~m£~< caduoaua> cauomn mansaom have: no oousom acucoa and: you ousumuoa and can mousuauoneou manna an cauouu mua>uuasu anon anon no :«9009 cansflon uo oocaauu> no equuoc< Amnv manna 168 Amo.ovm .coauauammm some >oxza ha ucaofiuficmam o: oumoaocd uauoauano none :«zuqa uuouuod oxuav noncououuwu mazaa> :00: a 00mm.ma ovam.h OGOvn.NH ONm.v nnm.h mn oanm.mN ao>.oa condo.vd nhn.nH omv.n ON .flHuousozv unn.on na~o.a amp.u~ aom.- canoo.n n sounds ounam¢.n~ onv.v nno.md Dov.m uNo.nH mm poem.ma convm.h ouna.~n anh.on oov.H on Auzuoaov onaHn.mN onmmH.m vonon.oa nmm.~H 00~0.n m oucdm eonmm~.- ono.e unmd.aa aso.v amo.vn an knees namv.o~ canon.m onoH.oH nub.nn ouoHv.v on xaaum an~.hm umbn.h nnm.mH ovw.cd oaN.H n om~.aa oHo.n ohm.o ONN.H 0200.5 mm “honounomv er.ma an.w ova.nH ne~.on oo~.H on %>az oonhv.o~ vonom.h opomm.nu nom.dd Gav.d m :fiuoaa cauoon Hauoa uo: cHou AU v mansaom cansaom .maou oomuoum aauoa «Haxat cannon canaaou have: \euu>«uuso coon AO\mav unaucoo Canada a unuzoa 0:“: now ousuuqoa «on one mousuouadeau oops» no oououu nua>uuaso coon know no :«uoom cannuom Anny canes Black (BTS) beans \ J Pectin Solubilit/ ——-‘ -———- ‘-“ 35 20 L. Q) L. +4 G) O a.) s 9 s __ ._.: ‘O O Q _. +4 o O E :4. Q I l~-— loirefringence was observed in dried starch granules of Ilima beans gelatinized in water at 79°C. These micrographs indicated that the storage conditions had no clear effect on starch gelatinization. The reason could be due to limited starch involvment in the hardening process during storage. Short chains packed side by side in amylopectin or parts of the amylose molcules, result in oriented crystallities that make the starch granules birefringent and have distinct X-ray diffraction patterns. The amorphous regions are those areas where chain folding or multiple branching occur and prevents the formation of an ordered polymeric structure. Recent evidence suggests that the water absorbed by the granules is associated only with its amorphous parts. When starch granules are heated in the tuesence of water gelatinization takes place. This pmenomenon is associated with: (a) - loss of crystallinity. (b)-extensive swelling of the granules (Biliaderis et al., 1980). 190 Conclusions of Study 1 The cooking time showed significant differences among storage temperatures, moisture contents and bean cultivars, but not among gases. The cooking time of high moisture beans increased more than six times as the temperature of storage increased from 5 to 35°C. Cooking time also increased as the moisture content increased. The Hunter lab color coordinate mean squares from the analysis of variance of dry and processed beans showed significant differernces among cultivars, moistures, temperatures and times of storage, except aL (greenness) coordinate for moisture and temperatures. The darkness (L), greenness (aL) and yellowness (bL) values of the stored beans were increased for all cultivars as the temperature, moisture and time of storage increased for the dry beans. The processed beans showed increased darkness and decreased yellowness. The quality characteristics of dry, soaked and processed beans showed significant differences among cultivars, moistures, temperatures and times of storage, but showed partial significance among gas atmospheres. The soaked weight were increased and decreased dependent on moisture levels and time of storage. The drained weight, clumps and splits decreased, while the shear force and 191 drimizesidue increased as the storage temperature, moisture content and storage time increased. Bean moisture for soaked and processed beans were significantly affected by all storage variables, except the effect of time on soaked moisture which showed no significant differences. The mean squares from the analysis of variance of mass ratio index for hydration and drained weight showed significant variations among cultivars, storage temperatures, moisture contents and times of storage, except the effect of time on hydration ratio index, which was not significant. The total protein content decreased between 5°C and 20°C, but increased between 20°C and 35°C for navy, black and kidney. Protein increased continuously with increasing temperature for pinto beans. The soluble proteins decreased up to 40% of the fresh beans, as the temperature of storage increased from 5 to 35°C for the beans stored at high moisture level (18%). The soluble solids and total soluble pectin.decreased significantly with increasing storage temperature for all cultivars. Raw bean sections for all cultivars showed clear variations betweeen low and high storage temperatures and moisture contents when examined under the SEM. More compact ‘trl 192 stxnnrtures were found with high temperature and high moisture stored beans (hard beans) compared to low temperature and low moisture stored samples (soft beans). 'The protein granules were unrecognizable for the high storage:temperature and high moisture content of stored samples when the raw bean sections were fixed using gluteraldehyde. The protein granules were clear for the samples stored at low temperature and low moisture when the samples were fixed in this manner. The starch granules were unextractable by water for hard beans, while they were readily extracted in water for soft beans. Protein molcules associated with starch granules reduced extraction and hydration for high temperature stored beans. However, the starch granules were almost completely gelatinized at 80°C and dispersed at 85°C for both low and high temperature storage samples. 193 Study:h Storage Stability of Freshly Harvested and Roasted Beans Freshly harvested beans were roasted (particle to particle contact) using hot sand at two temperatures (150 T? and 200°C) for three different times (1, 5, and 10 minutes). i Moisture content of fresh and roasted beans was adjusted to 18% for the three cultivars and for all roasting treatments 9 prior to storage. The samples were stored at 5 and 35°C for five months before processed and evaluated. Stored and processed fresh and roasted beans were evaluated for soaked weight, drained weight, color, texture and dried residue. Results are presented in Tables 34 through 38 and Figures 40 through 54. The mean squares from the analysis of variance (Table 34) showed highly significant differences among various cultivars, temperatures of storage, roasting temperatures and times, for all four bean quality parameters (soaked weight, drained weight, shear force and dried residue). Soaked weights (Table 35 and Figure 40) of navy (Seafarer) beans roasted at 150 or 200°C and stored at 5°C were less than unroasted beans stored under the same conditions. These data for the high temperature storage 194 om.o no.” mm.” mm.n » >6 mo.o on.v vn.m~ as.sm me uouuu mo.o sn.a no.6m «.mo.on« «a o x m x 4 ”3.6 sn.~H He.on «.on.vam ma 0 x a ..mmn.v ..oo.mmn ..vv.~on~ ..ow.ombm m o x a c¢~5.m vh.NH «awn.mon cano.wmnvd o m x < ..no.m ..on.edn ..ms.mamfi acqa.v-a a “as uo>quaso ..nm.o ..p«.mva c¢vn.ova ccan.nonou a An. acoauuwue uno: ..mo.~ms ..«m.mvma ..md.omwam u.o¢.maaoo a ousuauoaawm coauoum «can.o~ ..oo.noa ..vo.omma c.~a.oppo« a. upconuuoua o~.o~ mo.nm av.ems 4H.mm~oa «a deuce . mouazvm saw: oscwmom panda: unmaoz couch omwuo ooxaom umcfiauo mucosa an coauaquo> unauoaauan scauosaa>o mason no oouaom uo nausea o>au you 0 mm a m an vououu ca asap u haw mousuauomaou am» no oouuaou uua>«u«:o amen anoduom consumeauma :ofiumsau>o manon no ooceauo> no manages: .vnc canoe amps» no mum 195 .thv .mo.ovm .co«uauaaou coca haxss >n mmocauwuufic unmouuwcmam o: casewccw uu>qudso coco zany“: Iuouuou exude nosuu> saw: « onmn.mma ODMh.mmH 0N.vmd 60a.mo~ ovm.had UUQnQ.NON Uo.mma onm.HmH oh.nmn 02¢.wom 0m.m¢H 06030.HON onmv.mma noo.ao~ 00m.omd um.vHN ofim.hmH ”ODuH.noN nun.do~ nuv.mma 0m.mmH nao.nHN 00.nmfl Oqu.oON Onam.v@H an.nom oo.vmd n~.man OUOH.OON nam.oou nav.oow um.NON 000n.dom av.cNN OQOQO.HON non.hON now.mma om.no~ ouch.mmn 0H.ONN conch.nom 00.00N mm m mm m mm m .eHnoucozc access Aoav ausuauomamu omauoum .memc gouge mum>wuaco scam Auounuoomv u>az OH m H oooon an fimumaom on m H 000mm 96 vouuoom Monacoo A .2“: a a V Aaldaa.mawmv Osauunom « mzucoe o>wu new 0 an a n no aououu can mousumuadsou oz» um cauuoou “ensue as «adv Uhfléd HHQO :60 0a u «o accuhon oousu uou naouuzu uo unudaa voxaom .mnc ounce mfcoE o>t to; 00mm a. m yo potoym cco moEB most Co., motoaocanmu. 05 Ho paymoe 8320:. NmC mcoon >>oc to 39¢; ooxoom Aoi OE AEEV oozmooc to 6:5» op up m V 0 — p — p — L b - omF 00mm «0 023m 196 com «a notoum Ooomw 4.1 oooou I . [EN .95.. mcsmoom (5)00 L / (6)4!“ pexoos 197 (35°C) showed the same patterns, the values of the roasted beans were less than the raw beans stored under the same conditions. As the temperature of roasting increased from 150 to 200°C, the soaked weight generally decreased over all storage temperatures. Beans roasted for 10 minutes and stored at 35°C did not exhibit this trend. Soaked weight of beans roasted at 200°C was greater than beans roasted at 150°C. Soaked weight of beans roasted at 150 or 200°C and stored at 5 or 35°C decreased as roasting time increased from 1 to 5 minutes. Beans roasted for 5 or 10 minutes resulted in an inverse relationship. Beans roasted at 150°C and stored at either 5 or 35°C showed decreased soaked weight with increased roasting time. Roasting at 200°C resulted in stable or increasing soaked weight. The soaked weight (g/100g) decreased significantly as the temperature of storage increased from 5 to 35°C for both raw and roasted navy beans. The soaked weight of black (BTS) beans (Table 35 and Figure 41) decreased as the temperature of roasting increased for both storage temperatures. Other observations similar to those for navy beans were noted except the soaked webmnzdecreased from 206.4 to 203.9 g/lOOg for beans roasted at 200°C as the time of roasting increased from 5 to 198 9:85 2,: ..2 00mm 8 n so 683m 95 mace: ooh: toe mocspacanB 9.3 Ho “08.80.. 83205 mm: 258 x83 to 290; 8589.3 9.1 AEEV mcfimooc co 0E? mp N. m V 0 Pi b L lb b L h h omw comm so 622m 0% so 623m Doonp 4.4 OOOON Xlfi .QEB mczmoom CNN (5)00 L/(5) 1M pexoos 199 10 minutes. Slight differences were observed among kidney, navy and black beans for the soaked weight. The soaked weight of lchiney beans (Table 35 and Figure 42) stored at 5°C was very similar'to navy beans. The soaked weight of kidney beans i roasted.at 150°C increased as the roasting time increased F5 from 1 to 5 minutes, an opposite trend was observed for kidney beans roasted at 200°C. As the roasting time increased from 5 to 10 minutes the soaked weight decreased for the beans roasted at 150°C and increased for the beans i' roasted at 200°C. At 35°C storage, the soaked weight of the roasted beans at 150°C for 1 minute was higher than raw beans. Otherwise, kidney beans responded similarly to other cultivars. The soaked weight decreased as the temperature of roasting increased from 150 to 200°C. The decreasing of soaked weight as the storage temperature increased from 5 to 35°C could be due to decreased cell wall permeability. Vonmollendroff and Priestly (1979) used the scanning electron microscope, and faund that the cell walls of normal beans appeared more txmous, contained large openings compared to hard-to-cook smmfles. These published results agreed with the results of thhsstudy. Thermal denaturation of protein may account for decreased soaked weight of roasted beans. 200 220:. 9’: ..2 00mm a. m ..6 633m oco moEz 635 Lot macabUCoQEB as so ooymaot 83208 am: 268 8%: to E 5; 6368359... AEEV mcfimaot to 6E2. m: a. m ... I o _ . L L h r l _ Li GDP .8. 008 so 835 .. - j H com can so 623m - -‘ woPN loam Ooonw d. 4 1 OOOON I dEo... aczmoom Fonu (5)00 L/(5) 1M pexoos 201 The drained weight of the navy (Seafarer) beans are presented in Table 36 and Figure 43. In this study, the drained weight of roasted navy beans was higher than the raw beans, except at 200°C roasting for 10 minutes which was less than the raw beans at 5°C storage. At 35°C, the drained weight mean values were very similar between the raw and roasted beans stored under the same conditions. There was no significant difference between both means (Tukey test). As the roasting time increased at 150°C the drained weight also increased. Drained weight of navy beans roasted at 200°C and stored at 5°C was decreased with increased roasting time and was the minimum following 10 minutes. The storage temperature had a highly significant effect on the drained weight. As the storage temperature increased from 5 to 35°C, the drained weight decreased for both raw and roasted beans. The drained weight treatment mean values for black beans (BTS) are presented in Table 36 and Figure 44. Black beans showed very similar behavior compared to navy beans. An exception to this was noted in the black beans roasted at 150°C and stored at 5°C. The drained weight decreased rather than increased as the time of roasting increased. This was similar to roasting at 200°C. Also, no differences in drained weight were detected between raw and roasted beans stored at 35°C. 202 .Amo.ovm .co«uduamon :oofi >och >n maocmuauufio ucnoauficoqm o: ouaoficca un>uuaso none :«zuwz uuouuon oxaav u=Hn> new: a cmo.om~ 02mm.os~ moa.~n~ pmv.~o~ amn.mnm nom.ms~ oH oom.vv~ wom.ao~ moo.nn~ amw.mo~ omm.pn~ noom.aon m cmn.vv~ unmom.omm moo.nn~ nomv.om~ 0mm.vn~ aom.man H Gaoom um coummom omn.am~ ocam¢.omm amv.nn~ onma.mh~ ooo.mn~ «on.man oa pen.vv~ amov.~m~ mon.Hn~ boom.m>~ 0mm.nn~ omo.man m com.mnm amm.vmm 0on.on~ umn.nmn amo.w- amn.~an H oooma an cmumaom cmn.~v~ aoa.mm~ oom.b- coh.~m~ oom.cn~ nomo.ha~ “zany Houucoo mm m mm m mm m Asaaoucozv >occwx Aoov aucumuomaau ownuoum Amen. xoufim mua>fiuazo comm Auouauoamv >>az 5.: «B a o v made a .aswe a unucoa o>wu you 0 mm a m an oououu can 08“» no opaquom noun» you mounuauoaeuu 03» an cwumaou “ousuuaoa «may ua>uuH=o mason Gown» no 9:0«03 condone Anny aanaa mcaummom 203 93:08 o>c cot oomn a. m “a omcoum use 38: watt. to”. motzyocmana. 025 “a coamoot 3390:; NmC mcoon >>oc so EEonanLQQS 9m AEEV 9580.. to oEfi m_. NP w .v o — p — p — l— l— - CNN ... l\lV oomn 8 683m an 1.1 :98 10mm IowN can so 886 loom ooofl «.4 .. l . oooou I ¢\\\\l .an... mammoom . [own (6) 1M peugolg 204 93:08 02.. ..2 Down am m #0 09.9.0 0:0 moE: 00:: ..o.. moczyocanou 02:. 0.0 00500.. 9.3908 RmC mcoon 0.003 to 390; 00c_0..o?$mfi AEEV 9580.. U.0 0E5. m... . Np— . m . w . LOIONN comm H0 00..on «UIIIIHH in? Io¢N 10mm oom “0 023m 4 romN coon. «.4 . OOOON I .anF mczmoom room (6) 1M peugmg 205 The drained weight observations on treatment means for kidney (Montcalm) beans are presented in Table 36 and Figure 45. These observations showed similar behavior to both the black and navy beans. The drained weight for kidney beans was very similar to black beans at 5°C storage. Thus, the mean values decreased with increasing time of roasting. Overall, navy beans had the highest drained weight values ranging between 226.5 and 318.3 grams. Black and kidney beans had similar mean values with the range for the black beans between 230.3 and 282.7 grams and the range for kidney beans between 239.8 and 285.1 grams. The drained weight depends upon the water absorption during soaking and cooking. The more water absorbed the higher the drained weight. The change in cell components hygroscopicity during storage could effect the absorption capacity of the beans. At 5°C storage, a difference in drained weight between the raw beans and roasted beans was observed. However, as the storage temperature increased, the drained weight decreased. At 35°C, no significant difference between the drained weight of raw and roasted beans was reported. The differences in drained weight between the raw and roasted beans at low storage temperature, could be attributed to the effect of the roasting process on physical and chemical characteristics of cellular protein including 206 mficoE 0>c .6“. 00mm a. m 00 09.30 0:0 moE: 00...... ..o.. 00...; 0..an00. 023. so oobmoot .329: mm: 2.8.. 9.2.. .0 .55; 62.65646... AEEV mczmooc .6 0E:. or NF w .v o _ h h L L F L b CNN 0¢N comm. “0 00..on Don Ho 093m Xv coon. «.4 fl OOOON I F dEo... mczmoom . Don (6) 1M p8U!DJC| 207 denaturation. To illustrate the effect of roasting and storage on the color of beans, Hunter lab L values of the processed navy (Seafarer) beans were plotted against the roasting time, for both roasting temperatures (Figure 46). This Figure reveals the effect of the storage temperature on the color of both raw and roasted beans. The beans stored at high storage temperature, 35°C, have a color darker than the color of the beans stored at low storage temperature, 5°C. In addition, the values indicate that roasting had an effect on the color of the beans only at high storage temperature. Except for the beans roasted at 150°C for 1 minute, roasted beans stored at 35°C exhibited a lighter color than raw beans stored under the same conditions. The differences in color became less significant when the storage temperature was maintained at 5°C. Except for the beans roasted at 200°C for 10 minutes which were slightly darker, both roasted and raw beans stored at 5°C had similar colors. Similar discoloration effects were reported by Burr et al. (1968) and Vonmollendroff and Priestly (1979). They indicated that higher moisture content at storage caused a darkening in seed coat and cotyledon color. They attributed the darkening to the change in the phenolic constituents 208 ture) Imes l l l l O o l (alum ' #53} '502‘3 o..— 8388 «I E08 0:00 0] E l-ono N E Ov-N '8' 44 13:; 3 I ""0> ‘0 ml VH—‘q: O I A O .EmUJL. O: l ECQO l VOL-u- I 03 0.0-“0 E 80 I :.=>~Q,Io I > ro l 2’00- ! mcEaa Ql gun—B O l 00 lo 2 I ._§“ 0' .8440 vi 4413 9 I OIDEB 3' (”'00 (Ill 00...: l 0+,m I ”(no.0 I , 58C ' 8 ,0;th 0 (D d— v I I I r I ' I 1 I U) o o o o o 1: to II) VI- n 0! (9mm 1) 00‘] JeiunH 209 such as tannins. The same phenomena was reported earlier by Lee and White (1948). They found that dry skim milk with high moisture readily discolored and showed the greatest insolubility. They concluded that this fact was due to the reaction of amino acids with reducing sugar in the product. Lee (1984) confirmed that an increased browning reaction, which occurred at higher water activity in bean flour, was responsible for the darkening. The above observations suggest that the lighter roasted beans at 35°C storage may be due to the destruction of some phenolic components involved in the darkening process during the storage. At low storage temperatures, the roasting of beans resulted in darker beans from the browning reaction occuring during the heating treatment. Thus, the darker color exhibited by beans roasted at 200°C for 10 minutes. The effect of the roasting process on black (BTS) beans color are reported in Figure 47. The result obtained indicated that roasted black beans at 200°C, stored at both low and high temperatures, exhibit a darker color than the raw beans stored under the same conditions. However, at 150°C roasting temperature, the darkness of the black beans stored at 35°C decreased, while very little change in color was noticed for the black beans stored at 5°C. Among the three bean cultivars, navy beans have 210 9.0.0:. 02.. .8 000m. a. m 00 00.600 0:0 $8: 00...: ..2 8030.00.08. 0.3 00 000000.. A3329: NmC 9500 x003 00 ..200 mootompwvmfi AEEV 0E0. 9.0.003. P 600 or , m , F , .coo 01; .0._ ”0”: mg. m.“... ”Ms. W... ”0. : ”0...: m...... m ... ms... m .. E... m.... .N. : “f . m... w... .0. : Wu: mm...” H“... .. .I. . mum...... IIIIIIIIIIIIIIIIII m... 3 oomn .0 856 m . H.... "’ 3n.- OOOON E occur a 3.5000 g dEop mczmaom lllllllllllllllll Im— Oon «0 00005 (0mm '1) qa'} JeiunH 211 the highest mean L values which ranged between 23.02 and 50.17. The mean L values of the black beans, which ranged between 11.57 and 16.32 are similar to the mean L values of the kidney beans (Figure 48) which ranged between 13.22 and 15.62. The above results demonstrate a similar behavior for both kidney and navy beans (Figures 46 and 48). The roasting process improved the quality of the stored bean color at 35°C storage. However, a different behavior was exhibited by black beans. The improvment in black bean color was observed when the beans were roasted at 150°C and stored only at 35°C. The effect of roasting process on shear force characteristics of navy (Seafarer) beans after canning is presented in Table 37 and Figure 49. These results showed that the shear force increased from 109.54 to 346.29 kg/100(g) as the temperature of storage increased from 5 to 35°C. In addition, these results indicated that the shear force of the roasted beans increased as the storage temperature increased. Compared to raw beans stored at high temperature, the roasted beans showed significantly lower shear force values. However, no significant differences was noticed, at 5°C. The shear force of roasted beans stored at 35°C decreased as the time and temperature of roasting 212 l ' (D I L. (O l 3 (D 0 I V V V V V V V V V V V V V V V V V V V V ‘2}; E o l O.MM”!35.015.040.043.0.- ._._ m . '0 I .322252‘53”:.: O H -C o. - "3 | ‘ E +4 0 o o ‘D c: E b o o 46 l V V V V V V V V V V V V E)- O I33 g 8 8 I .A.:.A.:L.A.A.Aj:.tut.aut.tu' l0 N _C E 0 '- N 8 ' EWEEE =5 00 .... lam V0) 01 ' E 0 a) o I C. V Q) s... 9.... I o a, .o a o +4 Q E )5 00 l 2;: Q) L I!) : 5 ~03- V V V V V V V V '1 V V V V V V V ‘ :‘J "g 0 : 9.0m3.033.939.9333; o g 0‘5 o I ' .. “"25 '— 0 “- "" to to I n: 0 o *5 ' ‘- 3‘6 1 01016192010.01.16.95.010; l0 .9 +' L. I 0 U (D .9. I 5 (n I 8 '0 .... l "" Q) m l 3175 I . S o '2 ' 8 c0 0 o 0 A L m <- v F T n 1 ‘1 . 9 CD to st N 0 LL. (9n|D/\ '1) gm JeiunH 21:3 ucmdquacmfim o: manuacCA .mo.ovm .codununnou coma aoxsa xn oocmuouuao uc>quuso coco zany“: uuouuoa oxuuv nosnc> coo: c V ono.om~ «no.6nH omo.vn~ ovv.mdfl aha..o~ oo~.vna ca un.mv~ coo.~nH coa.v6~ ooh.o~H coco.~H~ oao.oafl m nofi.mon osn.vHH coo.man amn.n- non.uv~ ooa.vnfl a oooou an umumuom o~¢.ms~ oHo.mHH 6mm.aw~ amm.ana onoo.mnn omn.a~a 6H neo.m~n ooa.c~fl ova.nvn opo.-« nn~.vm« omv.mad m m-.~mn ohp.o- nav.dov ono.maa an~.o~n ¢-.-H a ooomd ua omuuoom amfl.oae omv.w~H amp.H¢v oHo.vaH um~.ocn o'm.mcu Asap. Houucoo ma m an n mm m Redmoucozv >026“: Aoov ouaunuomaoa omcuoum Amen. xuoam mHQ>HuHDU Cflflm Ac“: .6 V “Houauuomv >>az wage a .Qsme Unquuoom a unucoa o>wu new 0 mm a m an Umuoum can 08“» no mucuuon oouzu you mousuauodaou ozu um coummou Amusumfioa «an. nun>auaso soon Gonna no oouou uconm Ann. canaa 214 93:08 o>c Co., oomn um 0 yo “093m oco 8:5 085 ..o mmLBoLmaEB 02:. Lo oobmooc A3329: Rm? mcomo >>oc .6 motor— ..oonm Ami a: AEEV 9580.. .6 68:. m: m. m ¢ 0 F b _ 1 b b L . _ COP «1 14.. fl 0% 6 .0805 x1 4. MN Too, 8 u U: 9 0 00% so 83% J I... O J 3 8 x) x. 6 V O . 0 6 :03 (x 0000' 4.4 a oooom I r dEmk mcsmoom rom¢ 215 increased. The effect of roasting process on the black (BTS) beans shear force was similar to the effect reported for the navy beans, for both storage temperatures, 5°C and 35°C, and for both roasting temperatures 150°C and 200°C. These results for black are Summarized in Table 37 and illustrated by Figure 50. The behavior of the kidney beans was very similar, except when the beans were roasted at 200°C for 5 minutes. The results presented in Table 37 and Figure 51 demonstrate the effect of the roasting on the shear force of the kidney beans. However, when roasted at 200°C for 5 minutes. The shear force value obtained (249.81) was slightly lower than the value (250.03) obtained for the beans roasted for 10 minutes at the same roasting temperature and stored under the same conditions. As indicated in the first study, the shear force values could be used to measure the hardness of the beans, thus higher shear force values are indicative of harder beans. The above results indicate that pre-roasting beans stored at high temperature lowers the shear force of the beans considerably compared to unroasted (raw) stored beans. It has been reported (Morris, 1963; Jones and Boulter, 1983; and Moscoso et al. 1984 ) that the middle lamella of 216 2:58 o>c toe 00mm um m #0 omcobm oco moEz 085 to”, mEBoLmQEB 02:. Lo oBmoP. AocgfloE REV mcoon x003 Co 09.3 .665onan 0E AEEV mczmooc to 08:. o_ up w ¢ — L _ b b L h L LIOOF 0.. s .2... 41./Jill l... 9. 100« T 10mm WI oomn «o 628m T romu . r ro¢n r Too¢ coon. «.4 s OOOON *IX .QEB. ocsmoom 00v (600 L /6)1) 90.10; 10903 217 93:9: 02.. Co., 00mm a. m ..o omcoum too 385 out: to. mmczyocanB 93 so ooymooc AmLBmBE Nm—V mcoon >963 Co 680., Loozmnrmvmfi AEEV mczmoe ..o mEE. mp NF m w o — L h n — 1P oom .6 623.0. S U: 9 D .J all, 0 00mm so 68on m 3 ) x. 5 v 0 O 5 ( coon. «.4 OOOON I .an... mczwoom 218 the cotyledon cell of the beans stored at high temperatures and moistures for long periods of time become harder. This hardness was attributed to the formation of more pectin bridges resulting from divalent cation mineral interaction, mainly calcium and magnesium. Some of these minerals are liberated by the action of phytase enzymes on phytate. Therefore, preventing further hardness of the beans could be realized by eliminating the phytase activity on phytate. Data from this study suggests that roasting achieved this purpose for all three cultivars. The roasting process resulted in destruction the enzyme activity as demonstrated by negative phosphotase activity for all roasted beans. This action is consistent with prevention of increased mineral liberation during storage. Consequently, roasted beans exhibited less hardness compared with the raw beans stored under the same conditions. The observations on treatment means of dried residue obtained for navy (Seafarer) beans are summarized in Table 38 and Figure 52. These observations demonstrate the effect of the storage temperature on the dried residue values, for both raw and roasted beans. As the storage temperature increased from 5°C to 35°C, the dried residue values for both raw and roasted canned beans increased significantly. These observations of dried residue also demonstrate 21$) Amo.ovm .co«uaumamu cams amxaa >3 moocououuav ucwoauacmfim o: wuwofiocq um>auaso comm :«suaa uwouuoa oxqav uoaau> coon a non.wn Oom.Nn onen.hn 60b.~n Don.wn Goo.dn non.mn 60mm.~n ono~.hn OOmH.Nn ODmn.mn Hovoo.dn 3mm.mn flooo.an onoo.bn mmn.dn onon.hn Hover.on Qnmo.hn ficoo.~n OOH.hn 000w.dn onmd.bn Homfl.on namo.hn Uan.Hn namN.mn 0mm.dn non.hn “won.on amn.mn 600w.dn umm.mn omv.Hn flmh.mn uoon.on cmn.mn UmN.Hn nmo.an mon.dn aoa.mn umm.m~ mm m mm n mm m .afinoucozv smcofix w>wu new 0 03» an O Aoov.ou:unu0mamu omuuoum Amen. xocam QHM>AUH30 CMOQ Auauuuoamv >>oz OH n d oooou an couuuom on m H ooomd an vauunom .30“. Houucou .cda .o C mafia a .aems monaumuom c unucoa mm a m an owuouu can mafia no woodman wanna nan uousuouadsou owumaou AmusumnOfi away uc>wuaso coon cons» no oscauou vogue Ann. canoe 220 or 2.25:. 02.. to» 00mm a. m yo “083m Uco on: omit. to. mocgocmoEou 02:. 8.0 oobmooc mLBmBE NmC mcomo .90: Co 6328.. note ANS OE AEEV mcxmoou to oE:. NF r _ oom ... 8.06 on... so 886 00009 4.4 OOOON xlk Arts:r mczmoom m R J: “T .v _ 0N 1.3m. (6)00L/(5) enplsea P9!JG 221 the effect of the roasting time and temperature on the dried residue values of the beans stored at higher temperature. As the roasting time and temperature increased from 1 minute to 10 minutes and from 150°C to 200°C, respectively, the dried residue values of the beans stored at 35°C decreased. However, at 5°C storage, heat treatment had a lesser effect on the dried residue values, compared to the effect observed at 35°C storage temperature. Furthermore, a Tukey test performed on the samples stored at 5°C detected that the effect of roasting time on dried residue was not significant at 150°C, but the dried residue increased significantly at 200°C roasting temperature. Similar observations obtained for the dried residue values for both black (BTS) and kidney (Montcalm) beans. The results for these cultivars are summarized in Table 38 and Figures 53 and 54. The dried residue values and the curves obtained for both cultivars exhibit a similar behavior to navy beans. Compared to raw beans the roasted beans showed lower dried residue values at 35°C and higher values at 5°C storage temperature. The decreased dried residue values of the roasted beans may be explained by the increase in moisture content of the processed beans. The increase in moisture content of the processed beans was achieved by roasting and storing the 222 mfcoE 0>t to. 00mm a... 0 Lo 0830 0:0 00E: 00:: Co., m0c30c0aE0~ 95 yo 0300?. 0:329: Rm; 0co0o x003 .6 03200.. “00:09.3 OE AEEV 95000.. 00 08:. m— N_. _ h _ . 13 w _ oom .0 8.9.0 .1 Down go 023m 000m: 4. a OOOON I .QEB. mczmoom ¢ 0 _ b 0N (WOOL/(5) enplsea Papa 223 mfcoE 0>c ..2 00mm a. 0 Lo 0330 0:0 008$ 00...: Co., m0czyoc0oE0o. 05 yo o0ymo0c 0._30_oE okmC mco0o >050: co 03200.. 00:09.89... AEEV mcfimooc .6 0Efi m: S m 1. o r . _ b L L _ . 0N ..om 0% so 8.30 x1 1\\u\. 13.. x Marl/l a 000». .0 683m OOODP <.< OOOON I F .QEO._. mczmoom N¢ (5)00L/(5) enplsea peua 224 beans at high temperature (35°C). This process produced beans of higher acceptability than the raw beans stored under the same conditions. 225 Study 3: The Effect of Calcium Ions on Cookability of Beans Stored under Different Conditions. The objective of this study was to evaluate heating temperature and calcium ion during cooking of beans possessing varying degrees of storage induced hardening. Three representative samples of navy beans (18% moisture) were stored at low (5°C), medium (20°C) and high (35°C) storage temperatures, for nine months. After storage, all three samples were heated at 60 or 90°C for one hour in distilled water or 150 ppm Ca++ solution. Following these treatments, cooled beans were sliced with razor blade and air dried at room temperature. The dried samples were fixed on SEM support stubs, coated with gold and were examined under the scanning electron microscope (SEM). A micrograph of each sample was taken from outer, middle and inner part of the cotyledon to observe the differences among these cotyledon parts. The cotyledon micrographs of the navy beans heated at 60°C in both 0 and 150 ppm Ca++ solutions are reported in plate 12. The results demonstrate that the cells remain in contact with one another at all storage temperatures ( 5, 20 and 35°C ) and for both 0 and 150 ppm Ca++ solutions. These results suggest that 60°C heating temperature was x r ”03;, ,4”) I .‘ \ 888&i180.811/CE086 Plate (12) Scanning electron micrographs of cotyledon mid sections of navy (Seafarer) beans stored at three temperaSures and moistures (M) (5 and 10: 20 and 14; 35 C and 18% moisture respectively) for nine months and ooked at 60 C forol hour in 0+and 150 pgm Ca solutions.+1a= 5 C as 10%H, 0 Ca ; 1b= §+C at 10%g, 150 Ca ; 1c= 29+C at 14%g, 0 Ca : 1d= 20+C at 14%g, 150 Ca ; le= 35 C at 18%M, 0 Ca ; If: 35 C at 18%M, ++ 150 Ca not high enough to disperse the middle lamella between the cells and cause their separation. The absence of effect of the above heating temperature on the starch granules of the beans could also be observed. The rounded and oval shaped starch granules remained embedded in the protein matrix with no noticeable increase in size. Increasing the heating temperature to 90°C, and heating for one hour in both 0 and 150 ppm Ca++ solutions exhibited dramatically different behavior. The results obtained for this treatment are represented in plate 13. The cells, all of the same shapes, show multifaced surfaces covered with wrinkled cell walls. At low and medium storage temperatures, the results indicate a complete separation of the cells (micrographs 2a, 2b and 2c). The heat treatment loosened the intercellular matrix of the middle lamella sufficiently to separate the individual cells without rupturing the cell walls. In addition, the micrographs demonstrate a noticeable increase in the size of the cells, due to the water absorption mainly by the starch granules contained in the cells. At high storage temperature (35°C), the results demonstrate the effect of the calcium concentration on the structure of the cotyledon. Beans which were heated in distilled water (0 ppm Ca++) at 90°C, resulted in very little a“ 151w X390 .0 . . - ...-w . {WV ‘ M "9 - I \ h.‘ “LA.II'; hi. Plate (13) Scanning electron micrographs of cotyledon mid sections of navy (Seafarer) beans stored at thrnn temperatures and moistures (M) (5 and 10; 20 agi 14: 35 C and 18% moistuse respectively) for ninc months and ooked at 90 C forol hour in 0 and 150 me Ca solutions.+2a= 5 C as 10%M, 0 Ca 2bf+5 C at 18%M, 150 Ca ,' 2c=+20 C at $495M, 0 Ca i+2d= 20 Coat 14%M, 150 Ca 28: 35 C at 18”., 0 Ca ; 2f= 35 C at 18%M, 150 Ca 229 separation between the cells. Furthermore, some cells did not show any separation and remained in close contact (micorgraph 2e). Cells from beans heated in 150 ppm Ca++ solution did not show any separation. The cells remained flat shaped and water absorption was not noticeable (micrograph 2f). It was further observed, that the fracture of the sliced samples stored at 35°C occurred across the cell walls. The occurrence of the fracture at this level differs from the previous low and medium storage temperature treatments (migrographs 2a, 2b, 2c and 2e) where the fracture occurred through the middle lamella, leaving all the cells intact. Bourne (1967) attributed this phenomenon to the effect of the heating temperature on the cotyledon. In the raw state, the middle lamella is usually stronger than the cell wall. Consequently, the slicing causes the break to occur across the cell walls. However, the middle lamella of the cooked beans becomes softer than the cell wall. Therefore, any stress applied on the cooked cell causes the rupture to occur along the middle lamella. It is known that the middle lamella of plant tissue is composed of pectic substances associated with the divalent cations (Lethan 1962). Rockland and Jones (1974), reported that the separation of bean cells during cooking may be related to the transportation or removal of divalent 230 cations, particularly calcium and magnesium, from bridge positions within the pectinous matrix of the middle lamella. Lethan (1962) also stated that the removal of divalent ions from the middle lamella using alkaline conditions shortened the cooking time and helped tenderize the dry beans during cooking. The above observations suggest that the low cookability of samples heated in 0 and 150 ppm Ca++ solutions and stored at high temperature (35°C) was due to the formation of pectin bridges between the pectin contained in the middle lamella and calcium and magnesium, during storage. An additional formation of these bridges between pectin and calcium from the solution was also observed during the cooking process. The formation of these bridges causes the middle lamella to become firmer and prevents its dispersion, even at 90°C heating temperature. The results for beans heated at 90°C are presented in plate 14 (distilled water) and plate 15 (150 ppm Ca++). The results reveal the importance of the cotyledon segments involved in the cooking process (namely outer, middle and inner segments). These micrographs were subjectivley rated for degree of cellular distortiion (bean cookability) as reported in Table 39 . The micrographs show that the outer, middle and inner parts of the cotyledon of the samples stored at 5°C were fully cooked (micrographs 3a, ISKU X388 l~ . . V '. 0 ~ '1 0 >000 '0006'1000 .-. 8. Plate (14) Scanning electron micrographs of outer (3a and 3b) middle (3c and 3d) and inner (3e and 3f) cotyledon parts of navy (Seafarer) beans stored at two temperatures and moistures (M) (5 and 10: o o . . . 35 C and 186 mOisture rgspectively ) for nine months an cooked at 90 C for 8 hour in water (0 ppm Ca ). 3a,o3c and 3e= 5 C at 10%M; 3b, 3d and 3f= 35 C at 18%M . r- 4" ' .1- L ‘ ' v "‘ p x , ..-.. ( Haw "av-In. -y. , i -. ..‘IJ ; 1“ .\ ’1‘ t . ‘ ‘4 r, f" " \ ‘5, \ ..2‘ ~.' ‘ k ,4, ‘ —\’I.'./ ¥%~75‘&T ‘ “fizfis- 1 I.‘ I5 06' 33"” X398 010000 I ; ‘L . I‘ A. _.‘. . ' . . 2 ' ‘ .~ " - L f v , I. ,. “ , V ' ‘ 7‘ . ' . . ' , ‘ \ \ ‘ q ‘ 4 ~ . .I ' “ . ' ‘ 5 125“” X3” ’ ~ 15W ‘Mesa 0 0"—_""“-"czb.fl Plate (15) Scanning electron micrographs of outer (4a and 4b) middle (4c and 4d) and inner (4e and 4f) cotyledon parts of navy (Seafarer) beans stored at two temperatures and moistures (M) (5 and 10; 35 C and 18% moisture rgspectively) for nine months and cooked at 90 C for 1 hgur in 150 ppm Ca solutions. 3a, 4c and 4e= 5 C at 10%M: 4b, 4d and 4f= 35 C at 18%M 233 1 Table (39) Subjective rating of bean cookability at 900C for one hr. from SEM micrographs Heating solution Distilled water 150 ppm Ca++ Storage temp./ 5°C 35°C 5°C 35°C Cotvledon segment Outer 5 4 5 1 Middle 5 2 5 1 Inner 5 1 2 1 1. 5 points scale; 1 = uncooked, 5 = fully cooked 234 3c, 3e). In all three cases, the cells were also separated from each other along the middle lamella. However, the samples stored at 35°C showed different stages of cooking. The outer part of the cotyledon was partially cooked (micrograph 3b). The cells of this part were partially separated from each other. However, the middle and inner cells part remained in contact with each other. Additional time was obviously required to bring the cells to a fully cooked stage. The uncooked middle and inner parts, due to the decreased hydration and heating received, exhibit more hardness compared to outer part. This observation differs from what was reported for the beans stored at 5°C. Thus, the temperature of storage had an impact on the hardness of the cotyledon. High storage temperature causes the cotyledon to become harder, thereby increasing the cooking time of the beans. Similar observations regarding the effect of storage temperature are reported for the beans heated in 150 ppm calcium solution. These micrographs indicated that the outer and middle parts of the samples stored at 5°C were fully cooked, while the corresponding parts of the samples stored at 35°C were partially cooked. The results further demonstrated the effect of the presence of calcium in the solution during heating on the inner part of the cotyledon. 235 The results of the samples stored at 5°C indicated that the inner part of the cotyledon was partially cooked. This behavior differs from what was observed for the samples stored under the same conditions but heated in a calcium free solution. It was also noted in this case that the inner part of the cotyledon samples stored at 35°C were still uncooked. Based on the above observations, it was concluded that the storage temperature and the presence of the calcium ion in the heating solution had an effect on the cookability of the cotyledon. However, this effect varies depending on the part of the cotyledon considered. CONCLUSION The cooking time of stored dry beans showed significant differences among temperatures , moistures and cultivars, but not among atmospheric gases. The cooking time of high moisture beans increased more than six times as the temperature of storage increased from 5 to 35°C, further it also increased as the moisture content increased. The Hunter lab color coordinate treatment mean values of dry and processed beans showed significant differences among moisture, cultivars, temperature and time of storage, except a (greenness) coordinate for moisture and L temperatures. The darkness(L), greenness (aL) and yellowness (bL) of the stored beans increased for all cultivars as the temperature, moisture and time of storage increased for the dry beans, while the processed beans showed increased darkness and decreased yellowness. The quality characteristics mean squares from the analysis of variance of dry, soaked and processed beans showed highly significant differences (P>0.01) among cultivars, temperatures, moistures, and times of storage. Gas atmospheres also were significant (P>0.05). The total soaked weight increased or decreased depending on storage temperature, bean moisture level and time of storage. Drained weight, clumps and splits decreased, and the shear force and dried residue increased as the temperature, moisture and time of storage increased. 236 237 Bean moistures for soaked and processed beans were significantly effected by all storage variables, except the storage time. The mean squares from the analysis of variance of mass ratio index for hydration and drained weight showed significant variations among cultivars, temperatures, T° moistures and time of storage. 3 Total protein content decreased between 5°C and ; 20°C, but increased between 20°C and 35°C for navy, black and kidney, while it increased continuously for pinto beans. $5 The soluble protein decreased up to 40% of the original as the temperature of storage increased from 5 to 35°C for beans stored at high moisture level (18%). Also the soluble solids and total soluble pectin decreased significantly with increasing storage temperature for all cultivars. Raw bean sections for all cultivars showed clear differ- ences between low and high temperatures and moistures storage when examined under the SEM. More compact structures were found with high temperature and high moisture beans compared to low temperature and low moisture stored samples. Also, the protein granules were unrecognizable for the high temperature and high moisture stored samples, when the raw bean sections were fixed by using gluteraldehyde, however granules were clear for the samples stored at low temperature and low moisture. Starch from soft beans was readily extracted by water. The starch granules from high temperature stored beans were 238 unextractable by water, however were solubilized using alkaline conditions. It was observed that protein molecules interacted with starch granules causing hydration and extraction problems following high temperature storage. The starch granules were nearly gelatinized at 80°C and dispersed at 85°C for both low and high temperature storage samples. Roasting the beans before storage significantly improved the quality characteristics of canned beans (total soaked weight, drained weight, color, shear force and dried residue). The total soaked weight decreased for roasted beans held at 5 and 35°C storage temperature for all three cultivars (navy, black and kidney). Drained weight of the roasted beans decreased at 5°C, but remained unchanged at 35°C temperature storage compared to raw (unroasted) beans. The shear force decreased significantly for the roasted beans stored at 35°C compared to the raw beans stored under the same conditions. Raw and roasted beans stored at 5°C had similar shear force. The dried residue of beans roasted decreased significantly following 35°C storage and increased slightly following 5°C storage. The calcium treatment showed significant effect of the calcium ions on the beans during cooking. As the calcium concentration increased from 0 to 150 ppm, the cookability of the beans decreased. The middle lamella of the cooked 239 bean cells were broken down during cooking, and the cells were separated through the middle lamella, while the cells remained unseparated for beans which were not softened during heating. A gradient of softening was demonstrated from the outer to the inner portion of the cotyledon, and calcium ion decreased bean cookability for beans stored at 35°C, however produced no observable differences in outer and middle segments of beans stored at 5°C. The results obtained from these studies indicated that the hard-to-cook phenomena is a complex physico-chemical mechanism. 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