Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

The culinary quality of carioca beans is related to their market value and consumer acceptability. depreciation the cooking/technological product occurs mainly because integument browning longer cooking time grains, which are influenced by storage conditions. loss reduces consumers reject darkened grains that attributed a time. As result, (resistance cooking), color integument, texture cooked determinant factors in acceptance bean cultivars. grain depends on environmental conditions, time, tegument each genotype, chemical physical properties cotyledons. Therefore, this review aims survey scientific literature extrinsic intrinsic affect beans.