Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans

Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans

ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bea...

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Autores principales: Rockenbach,Reni, Ávila,Bianca, Bragança,Guilherme, Monks,Jander, Peres,William, Gularte,Márcia, Elias,Moacir
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2018
Materias:
Optimized Descriptive Profile
Beans
Texture
viscosity
Temperature
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182018000300144
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