Description:
<jats:p>TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST. M.C. BOURNE. <jats:italic>J. Food Sci.</jats:italic> 37, 751–753 (1972)‐The Instron Universal Testing Machine was set up to puncture test a large number of cooked dry beans, one bean at a time, by using the distance cycling controls on the machine. The punch is caused to cycle between two preset distance limits at a predetermined speed, permitting the operator to devote full attention to placing and removing beans in the puncture cup. 10 beans per minute can be conveniently tested by this procedure. The number of peak force heights in 20 selected force ranges are counted off from the chart, making for rapid retrieval of data. Tests on cooked dry beans show that the number of beans in each texture range follows approximately a normal distribution pattern, except for the presence of a few exceptionally hard beans which cause the distribution curve to tail off into the high puncture‐force range.</jats:p>