Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) KU Leuven
The cooking time of beans is an important quality indicator which can change considerably during ageing. Therefore, this study investigated the potential of near-infrared spectroscopy to rapidly predict cooking times of aged common beans. Four bean varieties were aged under different storage conditions, resulting in a range of samples for each of these varieties. The cooking kinetics of the aged beans were determined by finger pressing and ...