Effects of Salts and pH on Heating-Related softening of Snap Beans

• Published in: Journal of food science Vol. 55; no. 5; pp. 1312 - 1314
• Main Authors: VAN BUREN, J. P., KEAN, W. P., GAVITT, B. K., SAJJAANANTAKUL, T.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-09-1990; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cooking; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Salt; Vegetables; Legumes; Cooking; PH; Pectin; Softening; Inorganic element; Physicochemical properties; Rheological properties
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1990.tb03923.x

ABSTRACT
The effects of salts and pH on softening during cooking were tested by modifying solutions in which pods were heated. Ca displacement was minimized by soaking heated pods in 0.2M CaCl2 before measuring firmness. Softening was increased independently by the presence of salts and when pH was raised from 5.2 to 6.2. Cations decreased firmness in the order Li > Na = K > NH4 and Ca > Mg. Anions decreased the firmness in the order SO4 > acetate > CI > NO3. Firmness differences persisted at long heating times. The results support the hypothesis that pectin β‐elimination was the principal softening reaction.