Linked Life Data

11678054

Source:http://linkedlifedata.com/resource/pubmed/id/11678054

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
2001-10-25
pubmed:abstractText
The objective of this study was develop a snack product based on fried beans. For this purpose, three bean varieties were used: Pinto 114, Suave 85 and Tórtola Inia. The beans were treated with two soaking solutions, EDTA disodium salt and a mixture of NaOH/water, to determine if they had some effect on the product's final quality. On the other hand, before the beans were fried, some grains were given thermal treatment (blanched), leaving the other ones without this process (raw); this also had an effect on the final quality of the fried beans. Physical, chemical and sensory characteristics of the final fried products were determined. For three beans varieties, the blanched products had higher water content, higher oil absorption, lower protein content and larger water activity. The soaking solutions had no effect on the quality of manufactured products. The sensory analysis determined that the best treatment for Pinto 114 and Tórtola Inia was NaOH/water-raw grain, and EDTA raw grain for Suave 85.
pubmed:language
spa
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
0004-0622
pubmed:author
pubmed:issnType
Print
pubmed:volume
51
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
204-9
pubmed:dateRevised
2009-11-11
pubmed:meshHeading
pubmed:year
2001
pubmed:articleTitle
[Processing and characterization of fried beans varieties Pinto 114, Suave 85 and Tórtola Inia].
pubmed:affiliation
Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago-Chile.
pubmed:publicationType
Journal Article, English Abstract, Research Support, Non-U.S. Gov't