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

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).