Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method

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Abstract

The use of laboratory canning techniques to predict the commercial canning quality of dry beans is widely accepted in bean breeding. The validation of laboratory canning procedures is determined by its relationship with commercial practices. Laboratory evaluation of the canning quality of industrially canned beans obtained from retailers stressed that canning quality standards for South African small white beans in tomato sauce need defining. Four small white bean cultivars were canned and evaluated according to laboratory procedures and the same cultivars were supplied to an industrial canner to be canned according to industrial procedures. Different canning parameters used in the laboratory (hydration coefficient, percentage washed drained weight, visual appearance, splits, size, texture and colour) and by industry (water uptake, percentage washed drained weight, splits, size) necessitated the use of multivariate analysis to compare the two sets of data. Canonical variate analyses showed the same groupings of cultivars according to canning quality for laboratory and industrial canning. Laboratory procedures were therefore as successful as industrial procedures in grouping cultivars according to canning quality. For bean breeding purposes, it was also shown that the laboratory canning and evaluation method is able to detect the same environmental and genetic effects on canning quality that also affect industrial canning. © 2006 Society of Chemical Industry.

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APA

Van Der Merwe, D., Osthoff, G., & Pretorius, A. J. (2006). Comparison of the canning quality of small white beans (Phaseolus vulgaris L.) canned in tomato sauce by a small-scale and an industrial method. Journal of the Science of Food and Agriculture, 86(7), 1046–1056. https://doi.org/10.1002/jsfa.2453

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