Decreasing the Cooking Time of the Dry Beans Without Lowering the Quality
JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI, cilt.18, sa.1, ss.29-34, 2015 (ESCI, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 18 Sayı: 1
- Basım Tarihi: 2015
- Dergi Adı: JOURNAL OF POLYTECHNIC-POLITEKNIK DERGISI
- Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.29-34
- Anahtar Kelimeler: Dry bean, Soaking, Cooking time, Drying
- Gazi Üniversitesi Adresli: Evet
Özet
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.