Propiedades físicas y químicas del grano de diferentes variedades de frijol (Phaseolus vulgaris L.)

Thermal and physicochemical properties of different bean varieties (Phaseolus vulgaris L.) With the object of evaluating parameters of hardness, water absorption, thermal properties, viscosity, and bean microstructure, 14 varieties of beans grown in Durango State, Mexico, were studied. Higher ash content favored water absorption of the studied varieties, and in turn, the increased water absorption decreased the final hardness of the grains. Dense structures of the seed coat were indicative of lower water absorption, higher hardness and lower viscosity. Thermal properties were partly related to viscosity. Exceptions to these behaviors were P-V and SIN, the hardest and softer varieties, respectively. Additional key words: Hardness, viscosity, thermal properties, microstructure