The effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by soaking heated pods in 0.2M CaCl 2 before measuring firmness. Softening was increased independently by the presence of salts and when pH was raised from 5.2 to 6.2. Cations decreased firmness in the order Li > Na = K > NH4 and Ca > Mg. Anions decreased the firmness in the order SO 4 > acetate > CI > NO 3 . Firmness differences persisted at long heating times. The results support the hypothesis that pectin β‐elimination was the principal softening reaction.
No takes yet. Share an insight, caveat, or question.
BUREN et al. (1990) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: