Cooking and Processing Characteristics of Red Kidney Bean "Kita Rosso" and Effect of Harvest Time

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Other Title
  • 赤インゲン「きたロッソ」の調理加工特性と収穫時期の影響
  • 赤インゲン豆「きたロッソ」の調理加工特性と収穫時期の影響
  • アカ インゲントウ 「 キタ ロッソ 」 ノ チョウリ カコウ トクセイ ト シュウカク ジキ ノ エイキョウ
Published
2024-03-31
Resource Type
departmental bulletin paper
DOI
  • 10.69254/0002000081
Publisher
名寄市立大学

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Description

Abstract : “Kita Rosso” is the first new variety of red kidney bean bred at the Tokachi Agricultural Experiment Station of the Hokkaido Research Organization, for use in Western-style dishes such as salads and stews. “Kita Rosso" has more Western-style cooking and processing characteristics than the conventional variety "Fukura Kintoki" and "Red Kidney" variety from the U.S., and was highly evaluated for its appearance and taste. No clear differences were observed between the harvest times under the conditions of this study (hot and dry years). After moisture conditions suitable for harvest were reached in the field, differences in harvest times had no significant effect on the cooking and processing characteristics.

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  • 紀要

    紀要 18 17-24, 2024-03-31

    名寄市立大学

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