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Effects of Seed Moisture Content, Cooking Time, and Chamber Temperature on Nuña Bean (Phaseolus vulgaris L.) Popping
Authors:
Jesse Vorwald
and
James Nienhuis

., 1995 ). In popcorn, a seed moisture content above or below an optimum range will dramatically reduce popping percentage ( Hoseney et al., 1983 ). In previous collaborative research on nuña bean popping with Dr. Robert Lindsey, Department of Food Science

Free access
Type:
Journal Article
in HortScience
Published-print:
01 Feb 2009
Volume/Issue:
Volume 44: Issue 1
Article Category:
Research Article
Heritability and Correlations Among Popping Characteristics and Seed Weight in a Broad-based Temperate-adapted Nuña Bean (Phaseolus vulgaris L.) Population
Authors:
Jesse Vorwald
and
James Nienhuis

popping percentage ( Vorwald and Nienhuis, 2009 ). Nuña seed with a moisture content of less that 5% combined with a chamber temperature of 244 °C and popped for 90 s resulted in over 90% fully popped nuña beans ( Vorwald and Nienhuis, 2009 ). Selection

Free access
Type:
Journal Article
in HortScience
Published-print:
01 Feb 2009
Volume/Issue:
Volume 44: Issue 1
Article Category:
Research Article