Showing papers by "Malcolm C. Bourne published in 1985"

Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking

Abstract: Red kidney beans were stored at constant moisture and high and low temperature for 6 months Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C) The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity

Thermal Degradation of Texture in Apples

Abstract: Thermal degradation of texture in Cortland and Spigold varieties of apples was studied using instrumental Texture Profile Analysis. The loss of hardness was modeled as a first order reaction and the activation energy was found to be 26.5 kcal/mole and 15.6 kcal/mole for Cortland and Spigold, respectively. The z value for the loss of hardness was found to be 24.8°C and 42.2°C, respectively, for Cortland and Spigold. The temperature of processing was found to significantly change hardness, cohesiveness, and chewiness in both the varieties. In the case of Spigold, time of processing was found to significantly affect hardness and cohesiveness. And in the case of Cortland, time of processing was found to significantly change hardness, springiness and chewiness.