Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification KU Leuven
Utilization of common beans is greatly hampered by the hard-to-cook (HTC) defect induced by ageing of the beans under adverse storage. Large bean-to-bean variations exist in a single batch of beans. Therefore, a texture-based bean classification approach was applied in this detailed study on beans with known textures, to gain in-depth insights into the role of the pectin-cation-phytate mechanism in relation to the texture changes during ...