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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.
Black beans; Anthocyanins
Food Chemistry | Food Science
Simons , C., Osorno , J., & Fuelling , L. (2020). Predicting Anthocyanin Content in Canned Black Beans Based on Color. .