Graduate Thesis Or Dissertation
 

The effect of chemical composition on the reconstitution characteristics of dehydrated Blue Lake green beans

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  • Failure to reconstitute completely is one of the major draw­backs of dehydrated green beans. Shrivelled and flaccid beans are found in almost every reconstituted lot. In the present study an endeavour was made to locate the chemical factors responsible for the different rehydration charac -teristics of dehydrated green beans. Dehydrated green bean pieces were reconstituted according to a standard procedure. The reconstituted pieces were visually graded into two lots of plump and shrivelled beans. The two lots from each sample, termed plump and shrivelled lots, were analysed for total solids, total soluble solids, alcohol insoluble solids, ash, calcium, potassium, water-soluble pectin, calgon-soluble pectin, NaOH-soluble pectin, total pectin, starch, total acid, pH, and cellulose by difference. The results indicated the following relationships. 1. On a total solids basis, the plump beans contained significantly more total soluble solids, ash, calcium and acid and significantly less cellulose and AIS. 2. On a wet weight basis, the shrivelled beans showed significantly higher values for all the analyzed constituents except calcium. Calcium values were approximately equal in the plump and shrivelled beans. 3. On AIS basis, the plump beans contained significantly more starch and acid and less cellulose. 4. Cellulose/pectin ratios indicated that the plump beans with the smaller values contained less cellulose in the celi wall. It was proposed that the plump beans possess a flexible. cell wall of a more hydrophylic nature - a cell which is intact and capable of absorbing more water than its counterpart, which may be either broken oil if intact, lacks the permeability, plasticity and flexibility tCY come out of its dehydrated state and assume full tumescence of the pre-dehydration structure.
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