Influence of tomato filling solutions on the quality characteristics of kidney beans in ready-to-cook kidney beans-tomato mix

摘要

The flavour of Indian curries is attributed to tomato (Lycopersicon esculentum) along with other ingredients, spices and condiments. It is an important protective food being rich source of vitamin C, carotenoids, flavonoids, etc. Kidney beans (Phascolus vulgaris) are widely accepted legume having high nutritional value and potential health benefits but constraints like hard-to-cook phenomena and lengthy cooking time limit their use as food now-a-days. The present research was conducted to develop a value added ready-to-cook product by preserving pressure cooked kidney beans in tomato filling solutions : juice, puree and sauce. Kidney beans-tomato mixes, hence produced, were stored for two months at room temperature (30±2°C) and the effect of thesefilling solutions on the quality characteristics of kidney beans was evaluated. It was observed that the cooking time of the mixes ranged from 4.3-5.0 min. Kidney beans-sauce mix scored highest in sensoiy scores. The product remained microbiologically stable throughout the period of storage.