<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000200008</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.59727</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación de un método instrumental para la medición de dureza en frijol entero cocido (Phaseolus vulgaris L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination of an instrumental method for measuring hardness in whole cooked beans (Phaseolus vulgaris L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Artavia-Vindas]]></surname>
<given-names><![CDATA[Fulvio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves-Quesada]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León-González]]></surname>
<given-names><![CDATA[Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montero-Barrantes]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Acosta-Montoya]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Centro de Investigación en Protección de Cultivos Escuela de Agronomía]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200008&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  La medición de la dureza del frijol cocido en Costa Rica se realiza con un método sensorial y sin un método instrumental estandarizado. Objetivo. Determinar un posible método instrumental para la medición de dureza en frijol entero cocido, con base en un análisis de dureza de dos marcas de frijoles enlatados comercializados en Costa Rica. Materiales y métodos. El estudio se realizó en el Laboratorio de Química de la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica, San José, Costa Rica, entre noviembre de 2019 y abril de 2020. Las mediciones de dureza se realizaron colocando cinco frijoles en un texturómetro de celda ajustable con una sonda cilíndrica (50 mm) a una velocidad de compresión de 1 mm/s, hasta alcanzar una compresión del 75 % del frijol. Los resultados de dichas mediciones se analizaron con un diseño de tratamientos factorial 2x2, donde los factores experimentales fueron la marca y el tamaño del envase. Los niveles en cada factor se consideraron como marca: A y B, y tamaño: 420 y 823 g. Luego se estimó la cantidad de repeticiones requeridas para asegurar una potencia de la prueba del 90 %. Resultados. Se encontraron diferencias significativas en el factor de marca, no así en el factor de tamaño de envase. Los resultados de potencia mostraron que con una potencia del 90 % es necesario realizar dieciséis repeticiones del análisis de textura. Conclusiones. El procesamiento específico de cada empresa influye en la textura final del frijol cocido. La metodología desarrollada permite llevar a cabo un análisis instrumental de la dureza del frijol con una potencia de la prueba del 90 % y un número de repeticiones de dieciséis.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction. Hardness measurement of cooked beans in Costa Rica is conducted using a sensory method and without a standardized instrumental method. Objective. To determine a potential instrumental method for the measuring hardness in whole cooked beans, based on a hardness analysis of two brands of canned beans marketed in Costa Rica. Materials and methods. The study was conducted at the Chemistry Laboratory of Food Technology Department at the Universidad de Costa Rica, San José, Costa Rica, from November 2019 to April 2020. Measuring of hardness were performed by placing five beans in an adjustable cell texture analyzer with a cylindrical probe (50 mm) at a compression speed of 1 mm/s, until reaching 75 % bean compression. The results of these measurements were analyzed using a 2x2 factorial treatment design, where the experimental factors were brand and container size. The levels in each factor were considered as brand: A and B, and container size: 420 g and 823 g. The required number of repetitions was then estimated to ensure a test power of 90 %. Results. Significant differences were found in the brand factor, but not in the container size factor. Power analysis results indicated that, with a 90 % power, 16 repetitions of the texture analysis are necessary. Conclusion. The specific processing of each company influences the final texture of the cooked bean. The developed methodology enables instrumental analysis of bean hardness with a 90 % test power and a number of 16 replicates.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="es"><![CDATA[evaluación de la cocción]]></kwd>
<kwd lng="es"><![CDATA[métodos estadísticos]]></kwd>
<kwd lng="es"><![CDATA[tratamiento térmico]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
<kwd lng="en"><![CDATA[cooking evaluation]]></kwd>
<kwd lng="en"><![CDATA[statistical methods]]></kwd>
<kwd lng="en"><![CDATA[thermal treatment]]></kwd>
</kwd-group>
</article-meta>
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