Table 6.

Interaction of red bean lines × soaking time and red bean lines × cooking time and soaking time × cooking time on texture of red beans

Line × cooking time	Shear strength (gf/cm2)	Line × soaking time	Shear strength (gf/cm2)	Soaking time × Cooking time	Shear strength (gf/cm2)
Azna × uncooked	38041.9a ± 5860.47	Azna × 12 h	27148.5de ± 7799.86	12 h × uncooked	31836.7a ± 5061.85
Azna × cooked	21408.3e ± 2423.09	Azna × 24 h	32301.7a ± 10679.86	12 h × cooked	23280.0b ± 4512.13
Goli × uncooked	39022.7a ± 2035.15	Goli × 12 h	31245.9ab ± 9614.00	24 h × uncooked	31688.6a ± 6535.33
Goli × cooked	21909.4a ± 4228.57	Goli × 24 h	29686.1bc ± 9272.58	24 h × cooked	20220.8c ± 4236.03
D81083 × uncooked	29827.6b ± 2101.73	D81083 × 12 h	26922.3def ± 4446.72
D81083 × cooked	23420.7de ± 2620.29	D81083 × 24 h	26326.0ef ± 3663.56
Akhtar × uncooked	26390.0c ± 1689.23	Akhtar × 12 h	24518.5f ± 4937.69
Akhtar × cooked	18542.2f ± 5725.47	Akhtar × 24 h	20413.8g ± 5945.08
Sayyad × uncooked	31388.3b ± 4907.03	Sayyad × 12 h	28917.2bcd ± 5539.72
Sayyad × cooked	25013.3cd ± 5039.25	Sayyad × 24 h	27484.4cde ± 6289.86
KS31164 × uncooked	30552.2b ± 2897.54	KS31164 × 12 h	28959.3bcd ± 3822.55
KS31164 × cooked	23505.4de ± 3487.19	KS31164 × 24 h	25098.4ef ± 4965.50
Derakhshan × uncooked	27116.1c ± 3846.02	Derakhshan × 12 h	25196.9ef ± 5452.11
Derakhshan × cooked	18453.5f ± 4169.01	Derakhshan × 24 h	20372.7g ± 5506.47

Mean values within a column with different letters are significantly different using LSD test at P < 0.05