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Full-Text Articles in Life Sciences
Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Quality Of Retail-Packaged Pinto Beans, C. M. Larson, A. R. Sloan, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in storing low-moisture foods for long periods of time for uses such as personal preparedness, disaster relief efforts and space travel. Pinto beans in restaurant-sized No. 10 cans are available in the retail market, but work is needed to determine the effects of long-term storage on quality. The objective of this research was to investigate the quality of retail-packaged pinto beans held at ambient temperatures up to 32 years. Fifteen samples of pinto beans packaged in No. 10 cans, which were treated to remove oxygen, were obtained from donors. Samples ranged from <1 to 32 years in age. Prior to cooking, pinto bean samples were soaked in water containing varying levels of baking soda to standardize textural attributes.
Effects Of Long-Term Storage On Quality Of Wheat Packaged In No. 10 Cans, R. Green, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Effects Of Long-Term Storage On Quality Of Wheat Packaged In No. 10 Cans, R. Green, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike
Faculty Publications
There is interest in the long-term storage of low-moisture foods for applications such as space flight, disaster relief, and personal preparedness. Wheat packaged in restaurant-size No. 10 cans has been available in the retail market for decades. However, the quality of such wheat held in long-term storage is not well characterized. The purpose of this research was to examine the effects of long-term storage on the quality of wheat packaged in No. 10 cans and held at ambient temperatures up to 32 years. Twenty samples of hard red wheat (including 4 duplicates) packaged in No. 10 cans were obtained from …