Legume Research

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Research Article

Legume Research, volume 39 issue 4 (august 2016) : 550-557

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

Nafiseh Zamindar*1, Leila Mosaffa2, Moein Bashash3, Mehdi Amoheidari2, Maryam Golabadi4
1<p>Department of Food Science and Technology,&nbsp;Shahreza Branch, Islamic Azad University, Isfahan, 86145-311, Iran.</p>
Cite article:- Zamindar*1 Nafiseh, Mosaffa2 Leila, Bashash3 Moein, Amoheidari2 Mehdi, Golabadi4 Maryam (2016). The effect of diverse treatments on biophysicalcharacteristics of red kidney beans . Legume Research. 39(4): 550-557. doi: 10.18805/lr.v39i4.11258.

ABSTRACT

The effect of line, tempering solution, temperature, and soaking time were investigated on water absorption, splitting, and texture of two Iranian red kidney beans including Akhtar and Derakhshan to determine the best line and the best soaking conditions for industrial use. Akhtar line showed higher level of water absorption in comparison to Derakhshan line. Water absorption of unblanched red beans at 2.5 hour soaking was two times greater than water absorption of blanched ones for both lines (p<0.05). Acid solution made texture of Akhtar line softer than samples soaked in water and alkaline solution. In Derakhshan line, shear strength of samples treated with acid solution was lower than alkaline solution and water, respectively. Alkaline solution increased level of splitting in both lines (p<0.05). 

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