Decreasing the Cooking Time of the Dry Beans Without Lowering the Quality


AKTAŞ M. , CEYLAN İ., Sevik S., DOĞAN H.

JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI, vol.18, no.1, pp.29-34, 2015 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 1
  • Publication Date: 2015
  • Title of Journal : JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI
  • Page Numbers: pp.29-34

Abstract

The aim of this study is to decrease the cooking time of the dry beans without lowering the quality. A second soaking was applied to the dry beans after drying, which were cooked for 2 hours following the first cooking. The dry beans were dried at 40 degrees C drying air temperature after the soaking. The volume of the beans was increased by about 16% through these procedures. Cooking period after the second drying was decreased by 1 hour. Results also showed that there was no split skin on the outer layers of the dry beans, which is a notable quality criterion, owing to the method used while soaking and, soaking and drying operations on the dry beans before packaging decreased the pre-cooking soaking and cooking period. Thus, energy and time saving can be obtained during cooking.