Influence of Soaking and Cooking upon the Softening and Eating Quality of Black Beans ( Phaseolus vulgaris )

Soaking and cooking treatments: were evaluated to establish the relationship of various regimes to the development of cooked bean texture and flavor of black beans ( Phaseolus vulgaris L.). A salt combination soaking solution was most effective in promoting bean softening during cooking, compared to no soaking or a distilled water soak. A high correlation was observed between objective and sensory texture scores. An Instron puncture force of.150g (0.14 cm probe, 5 cm/min) accurately defined the “eating‐soft” limit of texture acceptability.