02484naa a2200277 a 450000100080000000500110000800800410001902400540006010000190011424501490013326000090028230000090029152016580030065000230195865000200198165300170200165300170201865300170203565300110205270000210206370000230208470000220210770000180212970000160214777300430216321717362025-01-20       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foohum.2024.1004222DOI1 aPEDRONE, I. S.  aEnhancing quick-cooking bean qualitybthe impact of salt concentrations on soaking of fresh and aged brazilian genotypes.h[electronic resource]  c2024  a9 p.  aAim: This study aimed to investigate the feasibility of preparing quick-cooking beans from freshly harvested and aged beans with HTC defects from two Brazilian bean genotypes and to evaluate the influence of different salt concentrations in the soaking step. Method: Two Brazilian bean genotypes (BRS Estilo and BRS Esteio) that were freshly harvested and aged with hard-to-cook (HTC) defects were used to produce quick-cooking beans by testing different treatments with saline solutions (0.5 %, 1.0 %, and 1.5 %) sodium bicarbonate [NaHCO3] and sodium chloride [NaCl]) in the soaking stage. The cooking time, water absorption, damaged grains, colorimetric profile, visual characteristics, and hardness were analyzed. Results: The use of salts in the soaking step promoted reductions of up to 95 % in the cooking time of the beans. The shortest cooking times and highest water absorption were observed with NaHCO3 treatments. After processing, browning of the tegument was observed in BRS Estilo, whereas BRS Esteio exhibited the opposite behavior. Beans soaked in NaHCO3 showed higher levels of damage, regardless of the evaluated genotype; however, HTC beans showed less damage and higher hardness than freshly harvested beans. Conclusion: Different concentrations of NaCl and NaHCO3 enabled the elaboration of beans with greater water. absorption capacity, shorter cooking times, and lower hardness. The 1.0 % NaCl treatment produced quick-cooking beans with better characteristics. The use of salts during the soaking step can help in the preparation of quick-cooking beans, providing improvements in technological quality, especially for HTC beans.  aSodium bicarbonate  aSodium chloride  aCommon beans  aCooking time  aHard to cook  aSoaked1 aNARITA, I. M. P.1 aSILVEIRA, M. M. DA1 aBASSINELLO, P. Z.1 aVANIER, N. L.1 aCOLUSSI, R.  tFood and Humanitygv. 3, 2024, 100422.