Abstract
ABSTRACTTwo lots of three canned dry bean types were treated as follows: no blanch, two water, and two steam blanch methods (cooled or not cooled after blanching) in order to assess treatment effect on quality attributes after 1 day and 1 mo storage. Storage times did not affect drained weights, but the not blanched and not cooled samples were significantly higher in drained weights than the samples cooled after blanching. The blanch method and post‐blanch treatment had significant effects, which varied between bean types, on drained weight, shear values and percent split beans, but not on moisture content. The lot had a significant effect on all quality attributes.
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