Use of thermophysical properties to characterize cooking trends of slow- and regular-darkening pinto beans ( <i>Phaseolus vulgaris</i> L.)

This study investigated the thermophysical and cooking quality properties of both slow-darkening (SD) and regular-darkening (RD) pinto bean varieties, establishing genetic cooking variability in cooking traits and their interrelationships. The equilibrium moisture content (EMC) of the beans at 80, 90 and 100°C were determined. Thermal and physical properties were evaluated for both SD and RD pinto bean varieties at their respective EMC. Cooking quality properties, such as water absorption capacity and cooking time, were also assessed. Principal component and cluster analyses were used to establish interactive effects of the cooking-related traits to the cooking process. Bulk density and cooking time were significantly and negatively correlated (p < .05). The SD beans exhibited better cook characteristics compared to RD beans. Bulk density was the most influential trait during cluster formation. The findings highlight that physical and thermal properties play a critical role in the cooking process.