TY - JOUR AU - Rodríguez-Sosa, Edelmiro J. AU - de Caloni, Isabel B. AU - Cruz Cay, José R. AU - Badillo Feliciano, José PY - 1984/07/01 Y2 - 2024/03/29 TI - Hydration and Cooking Properties of Dry Beans JF - The Journal of Agriculture of the University of Puerto Rico JA - JAUPR VL - 68 IS - 3 SE - Articles DO - 10.46429/jaupr.v68i3.7285 UR - https://revistas.upr.edu/index.php/jaupr/article/view/7285 SP - 259-267 AB - The hydration times of 22 dry bean (<em>Phaseolus vulgaris</em>) 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). ER -