Effect of canning on color attributes and Bioactive Compounds of Maz-type common bean Lines

Abstract

Common beans  with good retention of color and bio active compounds after canning  are desirable for consumers, canning industry, and other end users. The objectives of this study was to evaluate maz-lines common beans for their retention of color and bio active compounds during canning process.  Color attributes and bioactive components of maz-type canned common beans were evaluated using standard official methods. The result showed that yellowness and lightness color attributes were improved by canning process for maz-type common bean lines. On the other hand, good retention of phenolic and flavonoids were demonstrated in samples soaked at ambient temperature for 30minutes and blanched at 75 ^oc and 88 ^oc for 30 minutes.

Key words:  Blanching, Canning, Color, Soaking, phenolic, flavonoids

DOI: 10.7176/CPER/67-02

Publication date: May 30^th 2026