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Article

The influence of chemical composition diversity in the cooking quality of Andean bean genotypes.

Food chemistry - 1 Mar 2021

Kajiwara Vania, Moda-Cirino Vânia, Scholz Maria Brígida Dos Santos

Abstract excerpt

Andean beans (Phaseolus vulgaris) chemical compositions and cooking characteristics contribute to a healthy diet. The objective of this study was to evaluate the influence of chemical composition on the cooking quality of 14 Andean beans genotypes with different seed coat colors. More specifically, water retention (WR), cooking time (CT), and solids released in the broth, were analysed. WR values ranged from...

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Identifiers

PMID: 32950898
DOI: 10.1016/j.foodchem.2020.127917

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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