Food Chemistry Commons^™

Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe

Masters Theses

Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell …