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A non-destructive test for determination of optimum maturity of French (green) beans.

Ramaswamy, H. S. and Ranganna, S. and Govindarajan, V. S. (1980) A non-destructive test for determination of optimum maturity of French (green) beans. Journal of Food Quality (3). pp. 11-23.

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Abstract

Optimal maturity stage of Burpee Stringless Variety of French (green) beans was determined by a trained sensory panel using beans harvested at definite intervals of growth till over-maturity. Of the changes in ten physico-chemical characteristics studied during growth, weight to length (W/L) ratio is closely related to the sensory characteristics and can be used as a simple non-destructive test for determining the optimal maturity. The beans are very tender up to a W/L ratio of 0.4 g/cm, tender from 0.41 to 0.5 g/cm which is optimal mature stage, mature from 0.51 to 0.6 g/cm, and over-mature thereafter. The maximum force required to cut the bean by placing on its edge or flat in the triangular slot of the Warner-Bratzler shear press was 9.0 kg in tender beans and could be made use of as an instrumental method for determining the maturity. The force required to cut the beans edgewise was more than in the flat position at or before the optimal maturity and the values reversed thereafter. Changes in total solids, alcohol insoluble solids and fibrous matter contents between tender and mature ones are too sudden and large during the short transition period for being used as objective method(s) but yielded meaningful data when considered along with W/L ratio or shear force.

Item Type: Article
Uncontrolled Keywords: French beans, Optimal maturity, nondestructive test
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Fruit and Vegetable Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 05:38
Last Modified: 25 May 2016 05:38
URI: http://ir.cftri.com/id/eprint/2503

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