Showing Publication (PIRHAYATI 2011)
Pirhayati M., Soltanizadeh N., Kadivar M. (2011) Chemical and microstructural evaluation of 'hard-to-cook' phenomenon in legumes (pinto bean and small-type lentil). International Journal of Food Science and Technology 46:1884-1890
Abbreviation: PIRHAYATI 2011
Food Processing
This publication was used to obtain 6 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.29 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 2 months | 198.91 | 59.5 | mg/100 g fresh weight |
| 0.22 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 4 months | 198.91 | 45.23 | mg/100 g fresh weight |
| 0.21 | Small-type lentil | Soaking/cooked small-type lentil stored at 40°C/73% RH for 6 months | 198.91 | 43.41 | mg/100 g fresh weight |
| 0.26 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 2 months | 274.87 | 71.87 | mg/100 g fresh weight |
| 0.17 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 4 months | 274.87 | 47.79 | mg/100 g fresh weight |
| 0.16 | Pinto bean | Soaking/cooked pinto bean stored at 40°C/73% RH for 6 months | 274.87 | 44.83 | mg/100 g fresh weight |