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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 1; Page(s) 1 To 1.
 
Paper: 

PRODUCTION OF PRE-COOKED AND DRIED RED KIDNEY BEAN IN ORDER TO REDUCE ITS COOKING TIME

 
 
Author(s):  MAJZOOBI M., ALIPOUR M., FARAHNAKY A.
 
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Abstract: 

In this study, the optimum condition for producing pre-cooked and dried red kidney bean with shorter cooking time than the ordinary red kidney bean was determined. Therefore, red kidney bean was soaked in water at different temperatures (25, 40 and 60 °C) and then was pre-cooked at 93 °C until it became soft. Then it was dried using hot air at different temperatures (50, 60 and 70 °C).
The results showed that with increasing the soaking temperature, the speed of water absorption, the time required for drying and cooking time of the beans increased. The pre-cooked and dried samples had lighter color than the ordinary beans. No need for soaking and almost 50% shorter cooking time than the ordinary beans were the advantages of this product. Based on the results of this study to produce pre-cooked red kidney bean, using 50 °C water for soaking and 40 °C air for drying are suggested.

 
Keyword(s): COOKING TIME, PRE, COOKED AND DRIED BEAN, RED KIDNEY BEAN, SOAKING
 
 
References: 
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Click to Cite.
APA: Copy

MAJZOOBI, M., & ALIPOUR, M., & FARAHNAKY, A. (2012). PRODUCTION OF PRE-COOKED AND DRIED RED KIDNEY BEAN IN ORDER TO REDUCE ITS COOKING TIME. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 22(1), 1-1. https://www.sid.ir/en/journal/ViewPaper.aspx?id=272474



Vancouver: Copy

MAJZOOBI M., ALIPOUR M., FARAHNAKY A.. PRODUCTION OF PRE-COOKED AND DRIED RED KIDNEY BEAN IN ORDER TO REDUCE ITS COOKING TIME. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2012 [cited 2021May14];22(1):1-1. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272474



IEEE: Copy

MAJZOOBI, M., ALIPOUR, M., FARAHNAKY, A., 2012. PRODUCTION OF PRE-COOKED AND DRIED RED KIDNEY BEAN IN ORDER TO REDUCE ITS COOKING TIME. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 22(1), pp.1-1. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=272474.



 
 
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