Source: MICHIGAN STATE UNIV submitted to
IMPROVED QUALITY OF FRUIT AND VEGETABLE PRODUCTS
 
PROJECT DIRECTOR: Uebersax, M. A. Kelly, J.
 
PERFORMING ORGANIZATION
FOOD SCIENCE
MICHIGAN STATE UNIV
EAST LANSING,MI 48824
 
NON TECHNICAL SUMMARY: It is imperative that basic and applied research be directed toward improved efficient processing techniques which result in reduced product and nutrient lossess and reduced processing water and improved energy utilization. Mantenance and enhancement of desirable product quality and food safety are essential to ensure continued growth potential for fruit and vegetable products produced and processed in the State of Michigan.
 
OBJECTIVES: To improve conventional fruit and vegetable handling, storage and processing procedures and to develop modified or innovative techniques which will reduce product and nutrient losses and enhance product quality. To establish quality parameters for fruits and vegetables based on physical, chemical and biological methods. To develop processing technology which will improve total quality and utilization of fruit and vegetable products.
 
APPROACH: Changes in fruit and vegetable product quality will be monitored. Nutrient loss and product quality deterioration will be measured and modifications of handling, storage and processing techniques made to minimize degradation and maximize nutrient retention and yield. Postharvest handling procedures will be evaluated to improve fresh quality storage life and reduce losses of selected fresh fruits and vegetables. Extrusion processing and drum drying of dry bean fractions will be used to product new products with recued flatulent factors. Bean storage conditions and selected cultivars will be investigated to assess starch hydration during processing and subsequent digestibility.
 
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
Knowledge Area (KA)Subject (S)Science (F)Objective (G)Percent
501141010102.125%
501141020002.125%
503141010102.125%
503141020002.125%

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