It had already been reported that characteristics of cooked kidney beans were influenced widely by the strage conditions, and the lower the storage temperature was, tho more favorable these cooked beans. In this report, the relatioship between pectin, Mg and Ca contents in beans and the storage conditions was investigated.
Beans were stored at low temp. (5±2°C) (Sample 1) or at room temp. (20-33°C) (Sample 2) for one year or at high temp. (30°C,82%RH) for 6 months (Sample 3). After storage at these conditions, these were kept at low temp. till cooking, For the preparation of cooked samples, these were boiled with a pressure cooker.
1. While the total pectin content in each sample did not significantly differ, the insoluble pectin content was the highest in Sample 3 and the lowest in Sample 1.
2. Ca and Mg contents in these samples were little different, regardless of their storage conditions.
3. In the case of boiled beans, the total and insoluble pectin contents in the cotyledon were the highest in Sample 3 and the lowest in Sample 1, and as to the insoluble pectin content, only this content in seed coat showed the same tendency and the total pectin content in seed coat was almost the same to these three samples.
4. As to Ca, it was found that Ca was dissolved into the boiling water during cooking, and this amount imigrated from beans was the highest in the case of Sample 1. However, Mg content in both boiled beans and in boiling water was little different, regardless of storage conditions.
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