Journal of Food, Agriculture and Environment

Industrialization of runner bean (Phaseolus vulgaris L.)


Héctor Martín Durán-García 1 *, Ana Laura Peña Pérez 2, Hipólito Ortíz Laurel 3, Erich Dietmar Rossel 3, George Rangel Esquerra 2, Magdalena Alvarado Galvan 2, J.L. Rodríguez-Hernández 2

Recieved Date: 2014-10-02, Accepted Date: 2014-12-30


The objective of this study was to set up optimal parameters for obtaining industrialized runner bean varieties and to choose those more suitable when obtaining dehydrated unbroken precooked bean. Taken into consideration rehydration time and physicochemical and sensorial attributes four varieties of runner bean, Bayo, Flor de mayo, Flor de junio and Negro, were utilized. In each one of them sorting, cleaning and wetting were carried out. After that, they were subjected to a precooking process and dehydration in a tray type dryer. For each variety and during each process temperature, water content, relative humidity and contents of ash, protein, carbohydrates and ethereal extract were determined and records were made of time taken for rehydration and boiling temperature and sensorial attributes like flavor, appearance, texture and aroma were obtained from hedonic acceptance tests. All four varieties of industrialized runner beans showed high content of ash, protein and carbohydrates. At the hedonic test, four varieties were qualified as “like slightly”, with no statistically differences between them. Analyzing texture and flavor, testers preferred Flor de mayo variety, according to appearance runner bean Bayo and regarding aroma runner bean Negro. Industrialization process allowed preserving organoleptic quality attributes from each variety as well as to maintain and increase their nutritional quality.


Runner beans, industrialization, processing, precooking, dehydration

Journal: Journal of Food, Agriculture and Environment
Year: 2015
Volume: 13
Issue: 1
Category: Food and Health
Pages: 8-11

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :