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Effect of Cooking Conditions on Quality Changes of Braised Kidney Beans during Storage  

Chung, Sun-Kyung (Department of Hotel Confectionery and Baking, Changwon College)
Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
Lyu, Eun-Soon (Faculty of Food Science & Biotechnology, Pukyong National University)
Publication Information
Food Science and Preservation / v.14, no.2, 2007 , pp. 142-147 More about this Journal
Abstract
We optimized braising time to improve the storage quality of braised kidney beans. The beans were prepared with different heating times between 25 and 50 min. and then stored at $10^{\circ}C$ for 20 day. Physical, chemical, microbiological, and organoleptic quality indices were monitored throughout storage. Longer braising times yielded products with lower concentrated brine coverage. Bis resulted in higher soluble contents and slightly lower water activities. Excessive heating time exposed the kidney beans to air and caused rapid microbial growth on the surfaces of the beans, which negatively affected product quality. The longest heating time of 50 min. also resulted in a large increase in product hardness. A braising time of 30 min. was best for preservation, as good sensory quality was mainatained.
Keywords
braised kidney beans; food preservation hurdle; quality index; Korean household;
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Times Cited By KSCI : 2  (Citation Analysis)
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