[Hardening and softening phenomena in beans: technological alternatives]

The effect of accelerated hardening and soaking solutions on cooking time and microstructure of common bean (Phaseolus vulgaris) was studied. Two varieties (Canario and Mayocoba) were grown in the same location. Three hardening procedures were used: 1) End A. Soaking in acetate buffer, pH = 4.0 at 37 degrees C for 5 hs, 2) End B. Storage at 37 degrees C, 100% RH for 28 days and, 3) End C storage at 13-33 degrees C, 76% RH for 120 days. The salt solutions used for soaking were: Soln 1 (1% NaCl+0.75% NaHCO3) and Soln 2 (0.75% NaHCO3). Cooking times were determined using a Mattson bean cooker. In both varieties, the three hardening procedures decreased (38-50%) cotyledons water holding capacity and increased significantly (2-4 times) cooking times. During soaking in salt solutions hardened beans reached maximum water absorption in four hours. Soaking in salt solutions decreased drastically (2.6-10.6 times) cooking times. Fresh, hardened and softened seeds were examined by light microscopy, observing ultrastructural differences among them. The methods used in this research might well represent the central components of an industrial technological procedure for the utilization of hardened beans.