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Several soak‐water additives have demonstrated the ability to stabilize pigment leaching and/or oxidization. Citric acid, poly phosphates, and ethylene‐diamine‐tetra‐acetic acid (EDTA) are commonly used to improve pigment appearance. Pigment stabilization mechanisms likely include the chelation of iron and copper to control oxidative reactions that result in loss of distinctive pigmentation/color.
USDA STANDARDS FOR COMMON BEANS AND SELECTED PULSES
USDA grade specifications are useful for communicating quality characteristics and serve as guidelines for purchase, especially in international commerce (export or import with the United States). However, many purchasers and end users often establish internal criteria (standards and tolerances derived through practical experience) that meet their individual quality needs.
The USDA standards for dry beans/legumes are shown in ssss1. The USDA uses the following terminology for establishing grades of beans (USDA 2017a):
Sound beans: Sound beans shall be beans that are free from defects.