Influence of Processing Methodology on Quality Attributes of Canned Dry Beans

A study was conducted on three bean types (Pinto, Red Kidney, and Navy), three soaking times, eleven soaking solutions, three soaking temperatures and three storage times of canned beans to determine their influence on quality attributes. Navy beans were higher in % splits than Pinto and Red Kidney. Beans soaked in solutions at 25°C rated higher in quality than those soaked at 15°C and 35°C. Shearpress values were lower in beans soaked at 35° C. Acidifying the soaking solutions with either malic or citric acid resulted in an improved color, but firmness was increased only in Navy beans. Longer soaking times decreased firmness in Pinto and Red Kidney while % splits and drained weight increased. There was an increase in splits, lightness (L), and redness in Pinto and Red Kidney after 18 months storage.