METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Check Sample Program
Harmonized Methods
AACC International Approved Methods -AACC Method 56-36.01. Firmness of Cooked Pulses

AACC International Approved Methods

Physicochemical Tests

AACCI Method 56-36.01
Firmness of Cooked Pulses

VIEW METHOD | VIEW VISUAL SUPPLEMENT

Objective
This method determines the firmness of cooked pulses using a texture analyzer. It is applicable to all pulses including beans, chickpeas, lentils, and peas. Firmness of cooked pulses is defined as the maximum force required to shear the cooked pulses and is expressed as the maximum shear force per gram of cooked sample.