Effect of canning process on texture of Faba beans (Vicia Faba)

The effects of different treatments such as traditional cooking, sterilizing at different time–temperature combinations and the addition of different brines on instrumental texture were evaluated. Previously, a comparison of different texture-measuring devices and optimisation of instrumental texture analysis were carried out. The results showed that all the texture-measuring devices used differentiated perfectly among the different products tested. Regarding heat treatments assayed, different sterilization treatments affected skin texture but had no significant effect when whole grain was considered. Finally, the addition of chelation agents to the brine did not affect the textural parameters but the commercial quality related to the production of Faba beans under a “Geographical Indication” had an important effect on the firmness of both the pericarp and whole seed and on pectin content.