Abstract
The objectives of this study were to investigate the effects of immersion processing in different solutions on the quality parameters of common beans, aiming to obtain a dried product with reduced cooking time. A Plackett & Burman design was used to evaluate the effects of six different solutions and immersion times under different conditions on the processing of beans. After selecting the factors, two central composite designs (CCD) were performed using immersion time, Na2CO3 concentration, and K2CO3 concentration. A four-hour immersion time was sufficient for processing. The use of Na2CO3 solution up to a concentration of 3 g.100 mL−1 in the immersion processing of beans did not increase the product damage level and did not affect hydration capacity. Processing beans with increased Na2CO3 and K2CO3 concentrations from 0 to 3 g.100 mL−1 reduced cooking time by approximately 98% and 94%, respectively. However, increasing the concentrations of Na2CO3 and K2CO3 resulted in darkening of the bean's skin, resulting in a greater color difference of the beans after processing.
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