The effect of processing on the texture of canned mung bean (Phaseolus aureus) shoots
- 1 February 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (2) , 134-138
- https://doi.org/10.1002/jsfa.2740320207
Abstract
The effect of various processing regimes on the pectic substances and the final texture of canned mung bean shoots has been studied. A blanching temperature of 75°C for 30 s was optimal in activating the native pectinesterase of the shoots and a holding temperature of 55°C for an optimal 30 min led to maximal deesterification of pectin. This treatment resulted in a canned product that was superior to a sample blanched at 100°C.; the addition of calcium ions did not improve the product.This publication has 6 references indexed in Scilit:
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