Effects of Drying Methods on Cooking Time and Bean Quality: Traditional vs. Partial Drying Followed by Freezing

This study investigates the physical and cooking characteristics of frozen beans (FB) and dried beans (DB) of common beans (Phaseolus vulgaris), with a particular emphasis on hardness and energy consumption during cooking. The findings revealed that FB had a significantly higher moisture content (51.07 ± 0.43%) than DB (15.58 ± 0.95%), influencing their hydration and cooking properties. The hardness values of frozen beans fell within the optimal hardness (17.5 N) at 17 minutes, indicating an optimum cooking time of 17 minutes. In contrast, the hardness values of dry beans reached the optimal range at 24 minutes requiring a longer cooking time to achieve desirable firmness. Furthermore, the energy consumption of FB at optimal cooking time was significantly lower, with values of 0.237 kWh for 17 minutes, compared to the energy consumed by DB, which consumed 0.417 kWh at optimal cooking time (24 minutes). These findings underscore the advantages of using frozen beans, as they cook faster, require less energy during cooking, and maintain optimal textural qualities. This research highlights the potential of frozen beans as a convenient option for consumers, promoting increased consumption of common beans while considering energy efficiency and cooking dynamics.