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

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MAJZOOBI M.; ALIPOUR M.; FARAHNAKY A.

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ISSN: 2588-4824

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2012 | Volume:22 | Issue:1 Page(s): 1-1

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Title

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

Author(s)

MAJZOOBI M. | ALIPOUR M. | FARAHNAKY A. | Issue Writer Certificate

Keywords

COOKING TIMEQ3

PREQ3

COOKED AND DRIED BEANQ2

RED KIDNEY BEANQ3

SOAKINGQ3

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.

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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. SID. https://sid.ir/paper/148640/en

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)[Internet]. 2012;22(1):1-1. Available from: https://sid.ir/paper/148640/en

IEEE: Copy

M. MAJZOOBI, M. ALIPOUR, and A. FARAHNAKY, “PRODUCTION OF PRE-COOKED AND DRIED RED KIDNEY BEAN IN ORDER TO REDUCE ITS COOKING TIME,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 22, no. 1, pp. 1–1, 2012, [Online]. Available: https://sid.ir/paper/148640/en

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