ARC-Grain Crops Institute, Private Bag X1251, Potchefstroom 2520, South Africa; Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, South Africa; Department of Physiology, Nutrition and Consumer Science, North-West University, Potchefstroom Campus, Private Bag X 6001, Potchefstroom 2520, South Africa
Van Der Merwe, D., ARC-Grain Crops Institute, Private Bag X1251, Potchefstroom 2520, South Africa, Department of Physiology, Nutrition and Consumer Science, North-West University, Potchefstroom Campus, Private Bag X 6001, Potchefstroom 2520, South Africa; Osthoff, G., Department of Microbial, Biochemical and Food Biotechnology, University of the Free State, PO Box 339, Bloemfontein 9300, South Africa; Pretorius, A.J., ARC-Grain Crops Institute, Private Bag X1251, Potchefstroom 2520, South Africa
Canning and evaluation procedures should be standardised to ensure that beans selected, based on canning quality, meet the requirements set by the market and processors. For the purpose of evaluating the canning qualities of small white beans in tomato sauce, three small-scale canning techniques were evaluated, one of which was found to deliver a product with quality parameters similar to those of international standards. Using South African small white bean cultivars and the selected method, Teebus, the cultivar used by industry as the standard to indicate acceptable canning quality, displayed better visual appearance and less split beans than with the other two methods. The percentage washed drained weight and texture values of Teebus were also in agreement with international standards. The evaluation procedure for the small white beans after canning was also optimised, by comparing two procedures, which identified texture, visual appearance (scale 1 to 10), splits (scale 1 to 10), hydration coefficient, clumping, size and colour as the statistically most suitable quality parameters. With the aid of the developed method, it was possible to define standard values for South African 'choice' and 'standard' grade beans, which previously was based only on 'visual inspection' by a trained inspection panel. © 2006 Society of Chemical Industry.