Decreasing the Cooking Time of the Dry Beans Without Lowering the Quality
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Gazi Univ
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aim of this study is to decrease the cooking time of the dry beans without lowering the quality. A second soaking was applied to the dry beans after drying, which were cooked for 2 hours following the first cooking. The dry beans were dried at 40 degrees C drying air temperature after the soaking. The volume of the beans was increased by about 16% through these procedures. Cooking period after the second drying was decreased by 1 hour. Results also showed that there was no split skin on the outer layers of the dry beans, which is a notable quality criterion, owing to the method used while soaking and, soaking and drying operations on the dry beans before packaging decreased the pre-cooking soaking and cooking period. Thus, energy and time saving can be obtained during cooking.
Açıklama
Anahtar Kelimeler
Dry bean, Soaking, Cooking time, Drying
Kaynak
Journal of Polytechnic-Politeknik Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
18
Sayı
1
