Quantitative texture analysis comparison of three legumes

Abstract

A validated texture-analysis method to evaluate product quality in frozen or cooked legumes is needed to support high-quality vegetable production but is not currently established in the literature. Peas, lima beans, and edamame were investigated in this study due to similar market use as well as growth in plant-based protein consumption in the United States. These three legumes were evaluated after three different processing treatments (blanch/freeze/thaw (BFT); BFT+microwave heat (BFT+M); BF+stove-top cooking (BF+C)), using both compression and puncture analysis following an American Society of Agricultural and Biological Engineers (ASABE) texture analysis method and moisture testing following an American Society for Testing and Materials (ASTM) standard method. Texture analysis results showed differences between legumes and processing methods. Compression analysis identified more differences between treatments within product type than puncture for both edamame and lima beans indicating compression might be more sensitive to texture changes in these products. Implementation of a standard texture method for legume vegetables for growers and producers would provide a consistent quality check to support efficient production of high-quality legumes. Due to the sensitivity obtained from the compression texture method in this work, compression should be considered for future research into a robust method to evaluate edamame and lima bean textures throughout the growing and production processes.

Keywords: compression; legume; puncture; quality; texture; vegetables.