1Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551–39998, Iran
2Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Isfahan, 86145-311, Iran
3Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, 36716–39998, Iran
4Department of Agronomy and Plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551–39998, Iran
Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Isfahan, 86145-311, Iran
*Corresponding author's e-mail: zamindar@ag.iut.ac.ir
Online published on 19 August, 2016.
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).
Red kidney beans, Splitting, Shear strength, Soaking, Water absorption
