Quantitative texture analysis comparison of three legumes

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dc.contributor.authorMiller, Rebekahen
dc.contributor.authorDuncan, Susanen
dc.contributor.authorYin, Yunen
dc.contributor.authorZhang, Boen
dc.contributor.authorLahne, Jacoben
dc.date.accessioned2024-01-30T13:12:40Zen
dc.date.available2024-01-30T13:12:40Zen
dc.date.issued2023-06-19en
dc.description.abstractA validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as growth in plant-based protein consumption in the United States. These three legumes were evaluated after three different processing treatments (blanch/freeze/thaw (BFT); BFT+microwave heat (BFT+M); BF+stove-top cooking (BF+C)), using both compression and puncture analysis following an American Society of Agricultural and Biological Engineers (ASABE) texture analysis method and moisture testing following an American Society for Testing and Materials (ASTM) standard method. Texture analysis results showed differences between legumes and processing methods. Compression analysis identified more differences between treatments within product type than puncture for both edamame and lima beans indicating compression might be more sensitive to texture changes in these products. Implementation of a standard texture method for legume vegetables for growers and producers would provide a consistent quality check to support efficient production of high-quality legumes. Due to the sensitivity obtained from the compression texture method in this work, compression should be considered for future research into a robust method to evaluate edamame and lima bean textures throughout the growing and production processes.en
dc.description.versionPublished versionen
dc.format.extent7 page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifierARTN 1208295 (Article number)en
dc.identifier.doihttps://doi.org/10.3389/fpls.2023.1208295en
dc.identifier.eissn1664-462Xen
dc.identifier.issn1664-462Xen
dc.identifier.orcidLahne, Jacob [0000-0002-2344-1816]en
dc.identifier.orcidZhang, Bo [0000-0002-0155-385X]en
dc.identifier.orcidYin, Yun [0000-0002-5695-946X]en
dc.identifier.otherPMC10316706en
dc.identifier.pmid37404543en
dc.identifier.urihttps://hdl.handle.net/10919/117728en
dc.identifier.volume14en
dc.language.isoenen
dc.publisherFrontiersen
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pubmed/37404543en
dc.rightsCreative Commons Attribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecttextureen
dc.subjectlegumeen
dc.subjectvegetablesen
dc.subjectqualityen
dc.subjectcompressionen
dc.subjectpunctureen
dc.titleQuantitative texture analysis comparison of three legumesen
dc.title.serialFrontiers in Plant Scienceen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherArticleen
dc.type.otherJournalen
dcterms.dateAccepted2023-06-01en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/School of Plant and Environmental Sciencesen

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