Location: Sugarbeet and Bean Research
Project Number: 5050-21430-011-009-A
Project Type: Cooperative Agreement
Start Date: Oct 1, 2018
End Date: Jul 31, 2022
1) Test new pouch processing methods for organically grown kidney and black beans; 2) Conduct outreach with farmers, processors, and consumers on organic beans; and 3) Perform texture modeling.
Kidney and black beans will be used for thermal processing in retail-size flexible pouches. Beans will be soaked in distilled water, without any soak water additives, at 23 °C for 8 hours, followed by steam blanching. After filling blanched beans in flexible pouches, hot brine containing calcium chloride (control) or sea salt (organic salt), as texture stabilizer, will be added and pouches heat-sealed. Three retort temperatures (240 °F, 245 °F, or 250 °F) will be used to process in-pouch beans in an overpressure water retort. Processed beans will be analyzed for selected physical, antioxidant, and sensory quality attributes. Modeling of cooked beans texture, will be a major focus and innovative approach of this study.