ABSTRACTImbibition studies and cooking tests were conducted to evaluate the effect of infrared (IR)‐heating on pinto beans (Phaseolus vulgaris) heated to 99°C and 107°C. IR‐heating improved rehydration rate and increased degree of swelling of Pinto beans. Water absorption capacities and imbibition rates were higher for the 99°C than 107°C samples. However, tests showed IR‐heating significantly increased cooking time of pi
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