CRIS NUMBER: 0206354
SUBFILE: CRIS
PROJECT NUMBER: MICL02126
SPONSOR AGENCY: CSREES
PROJECT TYPE: HATCH
PROJECT STATUS: TERMINATED
MULTI-STATE PROJECT NUMBER: (N/A)
START DATE: Mar 1, 2006
TERMINATION DATE: Feb 28, 2011
GRANT PROGRAM: (N/A)
GRANT PROGRAM AREA: (N/A)
CLASSIFICATION
501 | 1410 | 1010 | 2.1 | 25% |
501 | 1410 | 2000 | 2.1 | 25% |
503 | 1410 | 1010 | 2.1 | 25% |
503 | 1410 | 2000 | 2.1 | 25% |
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CLASSIFICATION HEADINGS
KA501 - New and Improved Food Processing Technologies KA503 - Quality Maintenance in Storing and Marketing Food Products S1410 - Beans (dry) F1010 - Nutrition and metabolism F2000 - Chemistry G2.1 - Expand Domestic Market Opportunities
RESEARCH EFFORT CATEGORIES
BASIC |
30% |
APPLIED |
60% |
DEVELOPMENTAL |
10% |
KEYWORDS: fruits and vegetables; dry edible beans; processing; product quality; value added
PROGRESS: Mar 1, 2006 TO Feb 28, 2011
Selected Navy beans (10 entries) produced in two Michigan commercial field plot trials were processed using a generic tomato based sauce and a still retort cook. These canned products were visually assessed and rated for processing quality in "side by side" comparisons with MSU brined packed samples by representatives of the bean industry during the Michigan Dry Edible Bean Production Research Advisory Board (PRAB) meeting held at Michigan State University (MSU), East Lansing, Michigan, during January 2006. Rating scores and quantitative quality evaluations were conducted. Samples for processing quality were derived from composite samples within the plot. The harvested samples were maintained in paper bags to assure moisture stability prior to processing in the Michigan State University Department of Food Science and Human Nutrition Food Processing Center (Pilot Plant). The samples were prepared as 110 grams initial solids per 300 X 407 can. Each sample received a
soak/blanch (30 minutes@70 F water followed by 30minutes@190 F) and was subsequently filled and covered with a sugar/salt brine prior to can closure. Cans are still retorted at 240 F for 45 minutes, cooled and equilibrated. The generic tomato sauce and thermal process conditions were conducted according to general procedures reported in Lopez, 1986, "A Complete Course in Canning". Representatives within the bean industry provided visual assessment of overall canning quality and rated the quality on a seven-point scale (7=excellent, 5-6= above average, 3-4=average, 2=below average, 1=poor). Results indicated that wide differences in canning quality were demonstrated among bean materials and between bean production locations. The production sites were in Gratiot and Huron counties and are representative of predominant bean acreage. The trends among bean materials (cultivars and selected lines) between brined and generic tomato sauce samples were similar and support the utility of brined
packed screening for assessing canning quality. Differences in bean texture for test plot sites were consistent with previously observed trends where Huron county samples were generally less firm than those grown in Gratiot county.
IMPACT: 2006-03-01 TO 2011-02-28
The results of this study are valuable to assess the status of canning performance in segregated bean materials produced under defined conditions. Such data, if acquired over an extended period of crop years, can provide an understanding of the baseline diversity of variance within beans and to assess superior bean materials produced in both public-based and private commercial breeding programs
PUBLICATION INFORMATION: 2006-03-01 TO 2011-02-28
Dolan K.D., Siddiq, M., Harte, J.B., and Uebersax, Mark A. 2006. Use of the Shear Press for Process Development of Sugar-Coated Beans. Journal of Food Processing and Preservation. 30: 449-457.
PROJECT CONTACT INFORMATION
NAME: |
Uebersax, M. A. |
PHONE: |
517-355-8474 |
FAX: |
517-353-8963 |
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