Hydration and Cooking Properties of Dry Beans

How to Cite

Rodríguez-Sosa, E. J., de Caloni, I. B., Cruz Cay, J. R., & Badillo Feliciano, J. (1984). Hydration and Cooking Properties of Dry Beans. The Journal of Agriculture of the University of Puerto Rico, 68(3), 259–267. https://doi.org/10.46429/jaupr.v68i3.7285


The hydration times of 22 dry bean (Phaseolus vulgaris) selections of red kidney, white, and striped varieties were determined. The Lajas red kidney selection duplicates its weight in 7 h, whereas the striped Calima and Rosita Lajas selections duplicate their weights in 10 h. All other selections duplicate their weights in about 12 to 18 h. All bean selections were accepted when they were sensory evaluated for appearance, flavor, and overall acceptability. The red kidney selections Lajas and 1973 (28), the white selections White 117 and White 142, and the striped selections Dominicana #5, Naranjito, Pompadour Dominicana and Galana scored poorly regarding texture (mouth feel) because they were somewhat hard. Texture was the sensory attribute that contributed most to the overall acceptability (r = .92).


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