AACC International Approved Methods -AACC Method 56-36.01. Firmness of Cooked Pulses
AACC International Approved Methods
AACCI Method 56-36.01
Firmness of Cooked Pulses
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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