Feasibility and assessment of high temperature short time (HTST) processing on the quality characteristics of dry edible beans

Soaked legumes were processed under high temperature-short time (HTST) steam blanching. The purpose was to measure the effects of soak agents (CaCl{dollar}sb2{dollar}, NaCl, and PO{dollar}sb4{dollar}) and HTST processing times and pressures on the quality characteristics (%splitting, color, texture) of the beans. Study I. Dark red kidney (DRK), navy and pinto beans were soaked for 16 hours in the following: 0, 50, 100, 150 and 200 ppm Ca{dollar}sp{lcub}2+{rcub}{dollar}, 100 ppm Ca{dollar}sp{lcub}2+{rcub},{dollar} plus 0.25, 0.50 and 0.75% NaCl, and 100 ppm Ca{dollar}sp{lcub}2+{rcub}{dollar} plus 0.10 and 0.25% PO{dollar}sb4{dollar}. HTST processing parameters were 50 PSIG and 30 or 45 seconds of blanching. Study II. DRK beans were soaked 100 ppm Ca{dollar}sp{lcub}2+{rcub}{dollar} processed at 30 and 50 PSIG for 40, 50 and 60 seconds, 70 and 90 PSIG for 10, 20, 30, 40, and 50 seconds. Bean quality changes in Study I were: decreased texture compression and color lightness values with increased HTST processing time, increased Ca{dollar}sb{lcub}2+{rcub}{dollar} concentration increased texture firmness, while NaCl and PO{dollar}sb4{dollar} decreased texture values. Study II found increased HTST times and pressures decreased texture and color values, and increased percent splitting.