Predicting Anthocyanin Content in Canned Black Beans Based on Color

Authors

Courtney Simons, Wright State University - Lake CampusFollow
Juan Osorno, North Dakota State University--Fargo
Lauren Fuelling, Wright State University - Lake CampusFollow

Files

Document Type

Poster

Description

The dark color of black beans is associated with the presence of anthocyanins. These are phytochemicals known to contribute to improved health due to their antioxidant, anti-inflammatory, anti-viral and anti-cancer benefits. Therefore, the color of canned black beans could potentially predict the total concentration of anthocyanins present. To test this hypothesis, 12 black bean varieties obtained from North Dakota State University Bean Breeding Program were cooked and evaluated for anthocyanin content and color characteristics (L*, hue and chroma) of end-product. Pearson Correlation statistics was applied to determine if color values could be used as a reliable index to predict relative amounts of anthocyanin in cooked beans.

Publication Date

Spring 2020

Keywords

Black beans; Anthocyanins

Disciplines

Food Chemistry | Food Science

Repository Citation

Simons , C., Osorno , J., & Fuelling , L. (2020). Predicting Anthocyanin Content in Canned Black Beans Based on Color. .