156 Canning quality of dry beans (Phaseolus vulgaris L.).

J. Y. HAN (1), G. Arganosa (1), R. T. Tyler (1), and B. Vandenberg (2). (1) Department of Applied Microbiology and Food Science and (2) Crop Development Centre, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.

Dry bean (Phaseolus vulgaris L.) seeds are sold extensively as a canned product in North America. The quality of dry beans is based largely on visual appearance, cooking time and canning quality. Although 14 and 19 fl oz cans are largely used as a standard can size for the quality test, the amount of samples from the breeding lines were limited. In this study, a modified laboratory canning protocol was developed to investigate the use of smaller can size in the evaluation of canning quality of dry beans. The 1998 crop year dry beans, pinto (Othello Var.) and navy (Skipper Var.), were canned in 306.70 mL (211 × 400) and 211.30 mL (211 × 214) cans. The canning quality traits of hydration time and retorting temperature and time of dry beans were investigated. The hydration coefficient of pinto and navy were 1.87 and 1.93, respectively. The percent washed weight and texture after retorting at 115 C. for 45 min were 67.31% and 60.1 kg/100g for pinto and 68.81% and 51.5 kg/100g for navy, respectively. The changes on viscosity of brine (1.7% NaCl) and color of beans ere also investigated.