effect of line, soaking and cooking time on water absorption, texture and splitting of iranian red kidney beans

dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed the highest level of water absorption after 24 h soaking followed by akhtar and ks31164 lines while azna, goli and naz lines showed the lowest level of water absorption (p<0.05). akhtar and sayyad showed the highest level of splitting while ks31164 showed the lowest level of splitting (p<0.05). soaking of akhtar line for 24 h caused the highest level of water absorption accompanied with low splitting level. 24 h soaking and 10 minutes cooking time is recommended for sayyad, while 12 h soaking and 10 minutes cooking time is recommended for ks31164 line. 24 h soaking and 10 minutes cooking causes 116.8 % water absorption and 7.8% splitting in derakhshan line. the effects of line, cooking and soaking time on red bean texture were significant (p<0.01).